Wash and soak the dal, add 2 cups of water, cut yam, dates, salt to taste in it and pressure cook for 6-8 whistles. I also steam tomato and peanut at the same by putting them on the lid of the inside pot.
Allow the steam to escape before opening the lid.
Cool slightly and blend dal mixture and tomato in a mixer or sieve to a smooth mixture. Keep aside. (I usually directly sieve through into the big tempering pot so less vessels to clean!)
Heat the ghee and oil in a deep pan and add the mustard seeds.
When the seeds crackle, add the fenugreek seeds, cloves, cinnamon, bayleaf, chillies and asafoetida, mix well and sauté on a medium flame for few seconds.
Add 1½ cups of water, kokum, jaggery, ginger, green chillies(if desired), chilli powder and turmeric powder. Mix well.
Add the dal, yam, peanuts, dates and salt(if needed to adjust the taste), mix well and simmer for 10 to 15 minutes, while stirring continuously. Squeeze lemon juice before serving.
Serve hot.
Notes
I noticed that in the wedding dal, Cumin seeds, Curry leaves and Coriander leaves are not added but if desired you can.