Ingredients:

• 1 cup Moong Daal (split yellow lentil) washed thoroughly
• 1 cup Masoor Daal (split red lentils) washed thoroughly
• 1/4 tsp asafetida
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 large onion chopped fine
• 1 medium tomatoes chopped fine
• 1 tbsp garlic paste
• 1/2 tbsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1 tsp Sambar Masala (see recipe below)
• 2 tbsps ghee/ clarified butter (see recipe below)
• 7-8 curry leaves
• 1 tsp Paanch Phoran (see recipe below)
• 2 green chillies chopped fine (optional)
• Salt to taste
• Chopped coriander leaves to garnish (about 1/4 cup)

Method

• Mix the 2 washed Daals together in a pressure cooker and add enough water to just cover. Add the asafetida,1/2 tsp of turmeric and red chilli powder and salt to taste and cover. Set up to cook on a medium flame. Allow one whistle/ pressure release and reduce flame to simmer. Cook till you hear 2 more whistles/ pressure releases and turn off. Keep aside without opening the pressure cooker.
• Heat the cooking oil in a deep, heavy-bottomed pan on a medium flame. Add the onions and fry till translucent.
• Add the tomatoes, ginger and garlic pastes and fry till the tomatoes are soft and pulpy.
• Add all the powdered spices - coriander, cumin, Sambar Masala and the remaining 1/2 tsp of turmeric and red chilli powders. Mix well and fry for 5-7 minutes.
• Release the steam from it and open the pressure cooker. Add the boiled Daals to the masala and mix to blend well. Season with salt if necessary. Cook for 10 minutes on a medium flame. Stir ocassionally.
• In another small pan, heat the ghee till quite hot (on a medium flame). Add the paanch phoran , curry leaves, green chillies and fry for 2-3 minutes or till the mixture stops pluttering. Stir often.
• Turn off fire and add this mixture to the Daal. Stir well.
• Garnish with chopped coriander leaves and serve hot with Chapatis or plain boiled rice.