PREPARATION

1. In a bowl, add 300 grams washed white lentils, 500 milliliters water and soak for 30 minutes.
2. In a anther bowl, add 125 grams washed pigeon peas, 300 milliliters water and soak for 15 minutes.
3. Take a heavy skillet, add 750 milliliters water, soaked white lentils, soaked pigeon peas,1. Teaspoon salt, 1 teaspoon turmeric and mix it well.
4. Bring it to a boil.
5. Cover it with lid and cook for about 30 - 40 minutes on medium heat.
6. Open the lid and give it a nice stir.
7. Mash the dal with the help of a food masher.
8. Cook for 5 - 7 minutes on medium heat.
9. Remove it from heat and keep aside.
10. Heat 25 milliliters ghee in a skillet, add 1/4 teaspoon asafoetida, 1/2 teaspoon cumin, 2 dry red chili, 2 tablespoons ginger garlic paste and stir for 1 - 2 minutes.
11. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
12. Add 1 teaspoon salt and mix it well.
13. Now, add 180 grams tomato puree and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1/2 teaspoon red chili and mix it well.
16. Now, add the cooked dal and mix it well.
17. Add 1 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
18. Cook for another 3 - 5 minutes on medium heat.
19. Remove it from heat and keep aside.
20. Heat 2 tablespoons oil in a pan, add 1 dry red chili, 1/2 teaspoon cumin and stir well.
21. Add 1 tablespoon ginger,1. Teaspoon green chili, 1/2 teaspoon red chili and stir for 2 - 3 minutes.
22. Pour the tempering over the dal.
23. Serve.