Ingredients

· 1/3 cup moong daal lentils

· 2/3 cup red lentils

· salt, to taste

· ½ tsp turmeric

· ½ tsp red chilli powder, or to taste

· ½ tsp coriander powder

· ¼ cup oil

· 1 medium onion, sliced

· 4-5 cloves garlic, sliced

· 1 tsp cumin seeds

Method

Wash your lentils well, and then add four to five cups of water and all the powdered spices. Bring to a boil then cover with the lid slightly ajar. Allow it to simmer for 45-60 minutes, until the lentils are tender and have integrated with water. Make sure you keep an eye on the lentils to make sure it isn't sticking to the bottom.

Add water as needed. Add a handful of chopped coriander to the top of the daal. To prepare the tempering, in a separate pan heat the oil and add your sliced onion and garlic. Fry till they become golden brown but not black. During the last 30 seconds, add the cumin seeds. Once the tadka is ready, pour directly over the coriander leaves on the daal. Serve with white basmati rice or chapatti.