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Ingredients:
Bengal gram split (chana dal) ? cup
Black gram split with skin (chilkewali urad dal) ? cup
Salt to taste
Turmeric powder ? teaspoon
Dry ginger powder (soonth) 1 teaspoon
Ginger, chopped 1 inch piece
Green chillies, chopped 3
Ghee 2-3 tablespoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Onion, chopped 1 medium
Tomatoes, chopped 2 medium
Red chilli powder ? teaspoon
Mix the two dals, wash and soak in four cups of water for an hour.
Drain the water and put the soaked dals in a vessel, add four cups of water, salt, turmeric powder, dry ginger powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender.
Mix them with a ladle and make a homogeneous mixture of two dals without mashing them.
For tempering heat ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and saut? till onion turns reddish.
Add tomatoes and stir. Add red chilli powder and mix.
Add tempering to dal and mix. Adjust salt and simmer for a few minutes and serve hot.
Bengal gram split (chana dal) ? cup
Black gram split with skin (chilkewali urad dal) ? cup
Salt to taste
Turmeric powder ? teaspoon
Dry ginger powder (soonth) 1 teaspoon
Ginger, chopped 1 inch piece
Green chillies, chopped 3
Ghee 2-3 tablespoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Onion, chopped 1 medium
Tomatoes, chopped 2 medium
Red chilli powder ? teaspoon
Mix the two dals, wash and soak in four cups of water for an hour.
Drain the water and put the soaked dals in a vessel, add four cups of water, salt, turmeric powder, dry ginger powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender.
Mix them with a ladle and make a homogeneous mixture of two dals without mashing them.
For tempering heat ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and saut? till onion turns reddish.
Add tomatoes and stir. Add red chilli powder and mix.
Add tempering to dal and mix. Adjust salt and simmer for a few minutes and serve hot.