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Recipe Category: Dal
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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.
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