Ingredients:
• 70 g – Toor Dal
• 50 g – Channa dal
• 40 g – Onion
• 15 g – chopped Garlic
• 4 g – whole cumin
• 20 g – Tomato
• 5 g – chilli powder
• 4 g – Turmeric powder
• Salt to taste
• 5 g – chopped Ginger
• 2 – green chilli, whole
• 3 – red chillies, whole
• 40 g – Ghee
• 10 g – Coriander leaves
• 5 g – cumin powder
• 5 g – Punjabi Garam Masala
Method:
- Boil both channa and toor dal separately with a little salt and turmeric powder. Keep aside.
- Heat ghee, cumin seeds, green chilli and red chilli whole.
- Then add chopped garlic and ginger, and saute for some time.
- Add chopped onion and cook till golden brown in colour.
- Add chilli powder, cumin powder, turmeric powder and salt.
- Add chopped tomato and cook for 5 min.
- Add both the dal and boil for 5 min.
- Add a bit of ghee and garnish with chopped coriander.
- Serve hot with tandoori roti.