Split Skinless Yellow Pulses / Dhuli Moong Dal - 1/2 cup
Split Skinless Red Pulses / dhuli Masoor Dal - 1/2 cup
Turmeric Powder - 1/2 tbs
Salt to taste
Red Gravy - 2 tbs
Green chilly - 1 chopped
Garlic - 2-3 cloves chopped
Cumin seeds - 1/2 tbs
Coriander leaves - 2 tbs chopped
Desi ghee - 1 tbs ( For tempering)
Mix both the pulses and boil in 4 cups of water adding turmeric powder and salt. Boil in a pressure cooker till 2 whistles only. it boils very fast.
In a pan, heat desi ghee, add cumin seeds, chopped green chiilies and garlic. As it turns light brownish add 2 tbs of red gravy and saute for a minute.
Add this tadka to boiled dal. Mix.
If you think dal is thick for you then add some water and give a boil. else garnish with chopped coriander leaves.
Serve with rice or simple chapatis and enjoy the simple taste of pulses.
Hope you liked it...