Instructions

1. Soak the urad dal and green whole moong dal together in some water for 3 – 4 hours.
2. Drain the water and transfer the soaked to a pressure cooker with a pinch of turmeric and salt along with 2 cups of water and cook for 1 whistle before . Let the cooker cool for 5 minutes before opening it.
3. In a deep bottom pan, heat the oil before adding the whole cumin seeds. Once the cumin seeds starts crackling add the sliced onion over medium flame. Stir for a bit and once they change colour to a light translucent, add the green chillies, garlic paste and the ginger paste and keep stirring.
4. Next add the turmeric powder, red chilli powder, cumin powder, the coriander powder, chopped tomatoes and salt. Over low medium heat stir for 5 mins or till the raw smell of the masalas are gone, the tomatoes are well cooked and oil starts leaving from the sides of the deep bottom pan.
5. Now add the pressure cooked lentil to the pan. You may add some more water to the dal, if required. Cover and cook for 2 to 3 mins. Remove cover to add kasoori methi, chopped coriander leaves and the garam masala powder. Cover and cook for another 4 mins over medium – low flame.
6. Finally add the butter, wait for it to melt before thoroughly mixing it into the prepared dal. Take off from heat and serve hot accompanied by bread of your choice be it roti, naan, parathas or pooris. Goes equally well with rice or pulao.