Recipe for Moong Dal Cooked With Red Split Lentils


1/2 cup moong dal
1/2 cup red lentils
1/2 teaspoon turmeric
3/4 teaspoon salt
3 tablespoon vegetable oil
1 pinch asafetida
1/2 teaspoon cumin seeds, whole
2 each garlic cloves, chopped
1 small onion, cut into half rings
1 small tomato, chopped
1/2 teaspoon corinader, ground
1/2 teaspoon cumin, ground
1/4 teaspoon cayenne


Wash dals, drain & put in a heavy pot. Cover with 4 cups water & add turmeric. Bring to a boil, partially cover, reduce heat to low & simmer gently for 1 hour, until soft. Stir in salt.

Heat oil & add asafetida. A few seconds later put in the cumin seeds, quickly followed by the garlic & onion. Stir-fry until the onion is browned. Add tomato & stir until it is soft. Add remaining ingredients. Stir once & add contents to the dal, stir to mix & serve. This dal can be reheated over a lowish flame.

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