Ingredients

1/2 cup Green Gram Split (Moong Dal)

5 tablespoons Bengal Gram Split (Chana Dal)

1 tablespoon Ginger (chopped)

1 teaspoon turmeric powder

Salt to taste

2 tablespoons Oil (I just use peanut or vegetable in this case)

1 teaspoon Cumin Seeds

1/2 teaspoon Asafoetida (known as "hing" in Indo-Pak groceries)

2 red chilies, whole and dried

1/2 cup onions (chopped)

1 tablespoon red chili powder (cayenne)

1 teaspoon dry mango powder (amchur)

Method

Pick, wash and soak moong dal and chana dal in about 3 cups of water for an hour. Boil soaked moong and chana dal with 4 cups of water, salt, turmeric powder and chopped ginger till chana dal is cooked.

Heat oil in a pan. Add cumin seeds, asafoetida and whole dry red chilies and cook till cumin seeds begin to crackle.

Add chopped onions; cook till onions are light brown. Add red chili powder and cooked dal to this. Simmer for 10 minutes and add amchur or 2 teaspoons of lemon juice.

Cooks Comments and Tips

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