Punjabi Mung Masoor dhall

Ingredients :

1 cup yellow mung dhall
1 cup masoor dhal
1 tsp cumin seeds (jeera)
8 to 10 curry leaves (kadi patta)
1 onion , finely chopped
3 medium tomatoes , finely chopped
1 tsp turmeric powder (haldi)
1 tsp chilli powder
2 to 3 green chillies , finely chopped
coriander (dhania) leaves to decorate
salt to taste
1 tbsp ghee
Cooking Method :

  1. Wash both the dals together and keep for boiling with salt , haldi and red chilly powder . remember not to pressurise the dal , cook it in open handi .
  2. When the dal is being cooked we can make the tadka simultaneously.
  3. For the tadka take a pan put the ghee , when the ghee is hot put the zeera and kadi pata .
  4. Then put the onion and green chillies and fry till they are pink in colour ,then add the tomatoes and cook till they are soft .
  5. When the dal is soft and tender put the tadka and garnish with coriander leaves.
  6. Serve hot with rotis as well as rice.