Time to cook
A nutritious and comforting dish made with a combination of lentils cooked with aromatic spices, offering a protein-rich and flavorful option for a dal preparation.
Bengal Gram Lentil
Yellow Split Moong Dal
Red Chilli Pepper
Ginger Garlic Paste
Red Chilli Powder
Soak the mixed dal for at least 20 minutes.
In a large pot, with water, boil it till tender.
Blend the dal with the water using a blender or an immersion blender, until it is smooth, or leave a little chunky as desired.
In a separate pot, on low heat, add oil and curry leaves, mustard seeds, fenugreek, and whole red chili, if using until fragrant and mustard seeds start cracking.
Add chopped onions and cook till golden. If using fried onions, cook for 2-3 minutes.
Add ginger/garlic paste and cook for a few minutes making sure it does not burn. Add water at this point. If the pan is too hot your spices might burn.
Add red chili powder, coriander powder, cumin powder, turmeric, and salt and cook for a few minutes, making sure it does not stick.
Add a little water if needed.
Add tomatoes, mix well, and let it cook for 2-3 minutes.
Add the blended dal and mix together. Simmer on low heat, for 15 minutes to allow the flavors to blend together. Add water if desired to make dal with a thinner consistency.
Top with chopped cilantro and/or chopped green chili.