A lentil curry with tempering.
Mix toor dal and moong dal in a bowl. Wash thoroughly.
Add washed dal, water and turmeric in a pressure cooker.
Cook for 3 whistles. Once pressure is released, whisk the dal and keep aside.
If you already have cooked dal, skip above steps.
Heat oil in a pan. Add bay leaf and cumin seeds. Let them crackle. Then add slit green chili.
Now add finely chopped onion and saute.
Once onions are cooked, add chopped tomatoes, ginger and salt. Cook until tomatoes are mushy.
Add red chili powder and coriander powder.
At this point add cooked dal and mix well.
Add water and let it boil. Once it comes to boil, switch off the flame.
Heat ghee in a small pan. add some cumin seeds and red chili. Then add some asafoetida.
Once cumin seeds sizzle, add garlic pieces.
Switch off the gas and add red chili powder.
Pour this tempering over cooked dal. Cover it immediately and keep the lid for a minute or so. Garnish with coriander leaves.
Serve hot with jeera rice.