Ingredients:

• 2 cups – whole black gram (urad dal)
• 1 cup – split bengal gram(chana dal)
• 12 – chopped Garlic Cloves
• 2 tsp – grated Ginger
• 4 tsp – chopped Green chilli
• 4 – chopped Tomatoes
• 2 tsp – dried Fenugreek leaves
• 1/2 pinch – asafetida
• 2 tsp – Cumin seeds
• 1 tsp – Turmeric powder
• 2 tsp – coriander powder
• 2 tsp – kashmiri mirch
• salt to taste
• 2 tsp – Garam Masala powder
• 1/2 cup – chopped, Coriander leaves
• 4 tsp – clarified Butter (ghee)

Method:

1. Wash and cook both dals together with a pinch of a salt, 4 chopped garlic cloves and 8 cups of water.
2. Pressure cook for 7-8 whistles.
3. Heat ghee in a pan and add asafetida, fenugreek leaves, cumin seeds, garlic and ginger one by one.
4. Saute for a minute.
5. Now add all spices and salt and 1 tsp of garam masala powder.
6. Add chopped tomato and green chilly.
7. Stir frequently till all spices and mix together and ghee comes out.
8. Transfer this tempering over boiled dal and stir on a low flame for 15 minutes.
9. If your dal is not ready you can go for 2 more whistle along with tempering.
10. Garnish with chopped coriander, garam masala, and butter.
11. Ready to eat with naan, rice and roti.
12. Recipe Courtesy: Cooking With Sapana