Preparation Time: 10 mins
Cooking Time: 25 mins
1/4 cup yellow moong dal , soaked for 2 hours
1 cup red masoor dal , soaked for 2 hours
1/4 tsp turmeric powder (haldi)
2 green chillies , slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
For The Garnish
1 tbsp chopped coriander (dhania)
1.Wash the dals together.
2.Combine 2½ cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid and keep aside.
How to proceed
1.Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
2.Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
3.Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4.Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5.Serve immediately garnished with coriander.