• 

• 

• 

Ingredients

• ½ cup Chana dal (split gram (chickpeas) dal)
• ½ cup Moong dal (split green gram)
• 3.5 cups water
• 1 tsp. Salt or to taste
• 2 to 3 tbsp. oil or ghee
• Coriander leaves and lemon for garnish
• For tempering:
• 1 medium onion, chopped
• 4 cloves garlic, sliced
• 1 tsp. ginger paste
• 2 Red chillies
• 1 or 2 Bay leaves
• ½ tsp. fennel seeds
• ¼ tsp. cumin seeds
• 1” stick cinnamon
• 4 cardamoms
• 3 to 4 cloves
• ¼ tsp. black pepper
• 2 tbsp. lemon juice

Method

1. Wash and soak dal for 1 hour. 
2. Then boil in 3.5 cups of water and cook for 20 to 30 minutes till soft. 
3. Add salt and simmer. 
4. Transfer to another container and set aside.
5. Powder the dry ingredients from red chillies to black pepper. 
6. Add the lemon juice and ginger paste, some water if necessary to make a paste.  
7. Set aside. 
8. Heat a pan, add 1 tsp. oil or ghee and fry the chopped onion and cook till soft and translucent. 
9. Add the spice paste and cook 2 to 3 minutes stirring till the water evaporates. 
10. Add the dal and mix. 
11. Adjust seasoning and cook 5 minutes. 
12. Fry the sliced garlic in 1 tsp. oil or ghee till light brown and add to the cooked dal.
13. Take off heat. 
14. Garnish with chopped coriander and lemon wedges. 
15. Serve hot with Kashmiri Rotis, Kashmiri Pulao or Amritsari Kulchas, etc.