Moong-Masoor Mili Dal

Mixed Yellow and Red Lentil Dal

सामग्री

विधि

1. Rinse both dals together until the water runs clear. Soak 10 min.
2. Pressure-cook with water, turmeric and salt for 3 whistles, or simmer 25 min in an open pot until both dals turn soft.
3. Whisk to a smooth, thin consistency. Masoor breaks down faster than moong, so the texture turns naturally creamy.
4. Heat ghee, add cumin seeds and hing, sizzle 10 seconds. Add tomato, cook 2 min until soft.
5. Pour the tadka over the dal, simmer 2 min, finish with coriander leaves.