- mung dal - 1/2 cup
- Channa dal - 1/2 cup
- Tomatoes - 3 ripe chopped
- Onion - 1 large chopped
- Garlic - 4 cloves crushed
- green chilly - 4 slit
- curry leaves - 1 spring
- turmeric powder - 1/2 tsp
- salt - to taste
- Ghee - 2 tbsp
- shallots - 2 sliced thin
- mustard seeds - 1/2 tsp
- dry red chilly - 1 broken
- cumin seeds - 1/4 tsp
wash the dals and add to pressure cooker .
Add enough water to cover the dals plus 2 cups
add the chopped onion,tomato,crushed garlic,green chillies,and turmeric powder and stir .
Close the pressure cooker and cook until it reaches full pressure (1 whistle) .
reduce the flame and cook for 5 more minutes.
turn flame off and allow to cool .
Open the cooker and add salt to taste ,mix well and keep aside.
heat Ghee in a frying pan and splutter the mustard and cumin seeds.
Add in the shallots and dry red chillies and curry leaves.
fry until the shallots turn golden brown .
Open the cooked and add in the cooked dal mix into the tadka .
Bring to a simmer and turn flame off.
Garnish with corriander leaves and serve with rice /idli/chappati etc.