Ingredients:

  • 3/4 cup Split Toor Dal (Arhar Dal)
  • 1/4 cup Split Masoor Dal (Red Lentils)
  • 4 cups Water (for cooking the dal)
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Salt (or to taste)
  • 1 Tablespoon Ghee (or neutral oil)
  • 1 teaspoon Cumin Seeds (Jeera)
  • 1 medium Onion, finely chopped
  • 1 Tablespoon Ginger Paste
  • 1 teaspoon Garlic Paste
  • 2 medium Green Chillies, slit
  • 1 small Tomato, finely chopped
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Kashmiri Chilli Powder (for masala base)
  • 2 Tablespoons Ghee (for Tadka)
  • 1/2 teaspoon Brown Mustard Seeds
  • 1/4 teaspoon Asafoetida (Hing)
  • 3-4 Dried Whole Red Chillies
  • 3 cloves Garlic, thinly sliced (for Tadka)
  • 8-10 Fresh Curry Leaves
  • 1/2 teaspoon Kashmiri Chilli Powder (for Tadka colour)
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1 Tablespoon Fresh Lemon Juice

Instructions:

  1. Combine Toor and Masoor dals. Rinse thoroughly under cold water until the water runs clear. Soak the dals in warm water for 30 minutes, then drain.
  2. Place the rinsed, soaked dals in a heavy-bottomed pot. Add 4 cups (950 ml) of fresh water, turmeric powder, and 1 teaspoon of salt. Bring to a boil, skim any foam, then reduce heat to low. Cook uncovered, stirring occasionally, for 45–55 minutes until the lentils are completely soft. Gently mash the dal using the back of a spoon to achieve a creamy texture. Set aside.
  3. In a separate large pan, heat 1 Tbsp of ghee over medium heat. Add the whole cumin seeds and allow them to sizzle (about 30 seconds). Add the chopped onion and sauté until translucent (5–7 minutes).
  4. Stir in the ginger paste, garlic paste, and slit green chillies. Cook for 1 minute until fragrant. Add the chopped tomato, coriander powder, and 1 teaspoon of Kashmiri chilli powder. Cook for 5 minutes, stirring until the tomatoes break down and the oil starts to separate.
  5. Pour the cooked, mashed dal into the aromatic masala mixture. Stir well. Adjust the consistency by adding a splash of hot water if needed. Bring the dal to a gentle simmer for 5 minutes, allowing the flavours to marry. Turn off the heat and adjust salt if necessary.
  6. In a small frying pan, heat the final 2 Tbsp of ghee over medium-high heat until hot. Add the brown mustard seeds and Asafoetida (Hing). As soon as the seeds splutter, add the dried whole red chillies, sliced garlic, and curry leaves.
  7. Cook for 30–45 seconds until the garlic slices are golden brown and crispy (do not burn!). Remove the pan from the heat immediately. Quickly stir in the final 1/2 tsp of Kashmiri chilli powder.
  8. Immediately pour the hot, sizzling Tadka mixture over the surface of the dal in the pot. Stir in the fresh coriander and lemon juice just before serving.