Soaking time: 30 minutes
Prep time: 5 minutes
Cooking time: 30 minutes
- 1 cup split green moong dal with skin (wash and soak)
- 1/4 cup split yellow moong dal
- 1-1/2 teaspoon red chille powder
- 1 teaspoon dhana-jeera powder
- 3 to 4 pieces kokum (washed and soaked)
- 1/2 teaspoon turmeric powder
- 2 slit green chillis
- 5 to 6 curry leaves
- 4 teaspoon ghee plus 1 additional teaspoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 to 3 dry red chilli
- Pinch of asafoetida
- 5 cups of water (approx.)
- Salt to taste
- 1-1/2 tablespoon chopped fresh coriander leaves for garnishing
- Mix both types of dal in a bowl and wash and soak for 30 minutes. Drain the water, add salt, turmeric powder, dhana-jeera powder, 1/2 teaspoon red chilli powder, curry leaves, kokum, slit green chilli and 1 teaspoon ghee. Mix it well and keep aside.
- In a pot, boil 5 cups of water on a stove. Add dal mixture once boiling. Stir occasionally.
- Cook and simmer until the dal is tender.
- Mix the dal with an Indian mixer made of wood called RAI (see image below) in India. Dal and water should be of similar consistency. The consistency of dal depends on individual preference (not too thin or too thick).
- For tempering, heat ghee in a laddle, add mustard seeds and as they crackle, add cumin seeds and hing/asafoetida.
- Add dry red chilli and chilli powder and pour the tempering into the dal mixture. Stir and turn off the stove.
- Garnish with fresh chopped coriander leaves and serve hot with bati, roti or rice.