Ingredients:
1 cup split urad dal
1 cup split chana dal
4 cups pani (water)
2 tbsp – Olive oil
1 tbsp fresh adrak (ginger) – peeled and diced; or use powdered
1 clove lasan (garlic) – peeled and diced fresh, or use powdered
1 tbsp – garam masala
Spices to taste: Lal mirch (red pepper); namak (salt); haldi (turmeric)
1 cup split chana dal
4 cups pani (water)
2 tbsp – Olive oil
1 tbsp fresh adrak (ginger) – peeled and diced; or use powdered
1 clove lasan (garlic) – peeled and diced fresh, or use powdered
1 tbsp – garam masala
Spices to taste: Lal mirch (red pepper); namak (salt); haldi (turmeric)
Directions:
1. Place the chana dal and water in a pot on the stove and bring to boil for 15 minutes.
2. Pour in the urad dal.
3. Add the ginger, garlic, and spices.
4. Bring to boil, if needed add more water but this dal should not be runny. Let the dal mix well, the grains of urad and chana dal should not appear separated but the dish should not appear too thick. The grains should be soft but not mushy.
5. When ready, add the olive oil and then the garam masala.
2. Pour in the urad dal.
3. Add the ginger, garlic, and spices.
4. Bring to boil, if needed add more water but this dal should not be runny. Let the dal mix well, the grains of urad and chana dal should not appear separated but the dish should not appear too thick. The grains should be soft but not mushy.
5. When ready, add the olive oil and then the garam masala.
Some people prefer to make the dal in a pressure cooker. If you do, then mix the two dals and spices and bring the pressure cooker to one whistle and turn off the stove. Open the cooker after 20 minutes and then bring the dal to boil again to mix the ingredients well and repeat steps 4 and 5 above.
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