[Dal ratio is Mung 1 : Masoor 1/4 : Channa 1/8]
Yellow mung dal / : 1 cup
Masoor dal/ split red lentils: 1/4 cup
Channa dal / split bengal gram lentils: 1-2 tbs
Onions: 1 medium
Tomato: 1 medium
Garlic: 3-4 cloves
Green chilies: 3-4
Ghee and oil
Cumin seeds: 3-4 tbs
Red whole chili: 1-2
Tumeric powder: 1-2 tbs
Salt to taste
Soak dal for 30 minutes water and pressure cook it adding salt to taste, few drop of ghee, turmeric till soft. Take 1.5 or 2 times water quantity while cooking. In pressure cooker cook for about 4 pressures. Let it cook off and remove access water and keep aside for later use.
Peel and fine chop onions. Peel and fine chop garlic into thin slices. Wash and fine chop green chilies. Wash and fine chop tomato. Wash and fine chop coriander and leave aside for garnish.
Heat pan add 2 tbs ghee and 2 tbs of oil, add cumin seeds once oil is hot and add garlic and green chilies once cumin start crackling. Stir garlic in oil and cook it its golden brown.
Add onions and cook it its brown. Add tomato and cook for 2-3 minutes. Add salt to taste little bit of turmeric powder. Add boiled dal and add water if required. Let it boil on low heat for 10-15 minutes. Cover it with lid. Add 1 tbs of garam masala and stir well. Cover the lid and let it cook for 5 minutes. Add water if dal is too thick and add salt to taste if you are adding excess water.
Heat ghee in small round vessel. Add cumin seeds and chopped garlic. Let cumin seed crackle and garlic go brown now add red whole chili pieces and after 1 minute add this tadka to dal. Garnish with coriander and serve hot.
Mix well. Enjoy with hot roti or jeera rice.