PREPARATION

1. In a bowl, add 250 grams split mung beans, 700 milliliters watered soak for 1 hour.
2. Take a pressure cooker, add the soaked dal, 800 milliliters water, 1/2 teaspoon salt, 1 teaspoon turmeric, 2 tablespoons ghee and cover it with lid.
3. Cook for 10 - 12 minutes on medium heat.
4. Open the lid and remove it from heat.
5. Heat 40 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 30 grams garlic, 35 grams ginger and stir well.
6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 220 grams tomato, 1 tablespoon green chili and saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
8. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
9. Now, add the cooked dal and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 2 tablespoons coriander and mix it well.
12. Heat 1 tablespoon ghee in a pan, add 1/2 teaspoon cumin, 1 1/2 tablespoons garlic, 2 dry red chili and stir for 1 -2. minutes.
13. Pour the tempering over the dal.
14. Serve.

Hyderabadi Khatti Dal

Servings - 2 - 3

INGREDIENTS
Split pigeon peas - 150 grams
Orange lentils - 85 grams
Water - 800 milliliters
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Tomato - 240 grams
Water - 700 milliliters
Green chili - 3 - 4
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Tamarind pulp - 50 grams
Curry leaves - 18 - 20
Water - 200 milliliters
Coriander - 2 tablespoons
Ghee - 2 tablespoons
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Garlic - 1 tablespoon
Dry red chili - 4
Curry leaves - 18 - 20