Ingredients
Scale
- 1 cup toor dal (yellow Pigeon peas)
- 1 cup mung dal (mung bean/ golden gram)
- 8–10 garlic cloves (chopped)
- 1 tsp cumin seeds
- Clarified butter/butter for cooking
- 2 green chillies (chopped fine)
Instructions
- Pressure cook the lentils till they are soft.
- In a pan add butter and once melted add cumin seeds.
- As the cumin seeds begin to sputter saute garlic & green chillies.
- Add the cooked dal/lentils mixture to the pan and cook on a low flame for few minutes. (add a bit of water to make it soupy).
- Adjust salt according to taste and serve hot with chopped coriander for garnish.