Serves 3-4
Ingredients
• 100 gm red lentil (masoor dal)
• 100 gm skinless moong dal
• 1 1/2 tsp salt
• 1/4 tsp turmeric powder
• Enough boiling water to cover lentils and an inch or two above
• Wash and drain lentil.
For Tarka:
• 2 tbs ghee or butter
• 1 tbs sunflower or vegetable oil
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 tsp ginger garlic paste or grated • 1/2 tsp chilli powder (adjust to taste)
• 1 Chopped tomatoes
• 1 red whole dry chilli
• A handful of chopped coriander leaves to garnisg
• 7-8 curry leaves (optional)
Method:
1. Boil in salted water, along with turmeric, until the red lentils turn to mush and the yellow peas are soft, but not mushy. This should take about 30-40 minutes. If it begins to look dry, add more boiling water, don’t let the water
evaporate fully.
2. Now heat the ghee and oil to a medium-hot, add cumin and mustard seeds. Once they finish spluttering, add ginger garlic paste and fry for 20/30 seconds making sure of not letting it burnt. Now add tomatoes and cook them until oil starts separating.
3. Add chili powder, if you like it hot.
4. Add cooked lentils and mix well and cook the dal for another 2 to 3 minutes.
5. Chopped coriander leaves and torn curry leaves.
6. Serve with boiled rice or any Indian bread.
Rasoi .Kitchen 
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