For boiling:
1 cup – Yellow Lentils (Moong Dal)
1 cup – Red Lentils (Masoor Dal)
1 inch Ginger root (sliced thin)
1-2 Whole green chilies
Salt to taste
1/4 th tspn Turmeric powder

For tempering:
2 tbspn Ghee (Clarified butter) / Oilve oil / Sunflower oil
1 tspn Cumin seeds
½ tspn Mustard seeds
1/8 tspn Asafetida (hing)
1 tspn Coriander powder
1/4 th inch Cinnamon stick
1/4 th tspn Turmeric powder
1/4 th tspn Paprika powder (optional)
6-8 Curry leaves
Salt to taste
8 cloves of Garlic, finely chopped
6 Roma tomatoes

For garnish:
2 tbspn Finely chopped Cilantro
Fresh Lemon juice


  1. Wash the lentils and then soak the lentils for at least 1-2 hours.
  2. Boil the lentils in a large pot with at least 4-5 cups of water.
    (Quick method is to use a pressure cooker)
    Add all the ingredients: 1 cup – Yellow Lentils, 1 cup – Red Lentils, 1 inch Ginger root – sliced julienne style, 1-2 Whole green chilies, Salt to taste, 1/4 th tspn Turmeric powder
  3. The lentils should arrive to a smooth consistency, if desired blend in the food processor for a fine finish.
  4. In a separate saucepan prepare tempering.
  5. Add the Ghee, let it heat on a medium flame.
  6. Add the cumin seeds, mustard seeds, cinnamon stick, curry leaves and allow them to infuse the oil, you will see the seeds popping.
  7. Add the finely chopped garlic and sauté.
  8. As the garlic is translucent, add the finely chopped tomatoes.
  9. Allow tomatoes to cook for 3-4 minutes, on a medium flame, cover the pot.
  10. Add the coriander powder, turmeric powder and salt to taste.
  11. Stir the tempering and blend into the boiled lentils.
  12. Garnish with freshly chopped Cilantro and fresh lemon juice.
  13. Serve hot with steamed basmati rice or eat like a soup.