1/2 cup Green Gram Split (Moong Dal)
5 tablespoons Bengal Gram Split (Chana Dal)
1 tablespoon Ginger (chopped)
1 teaspoon turmeric powder
Salt to taste
2 tablespoons Oil (I just use peanut or vegetable in this case)
1 teaspoon Cumin Seeds
1/2 teaspoon Asafoetida (known as "hing" in Indo-Pak groceries)
2 red chilies, whole and dried
1/2 cup onions (chopped)
1 tablespoon red chili powder (cayenne)
1 teaspoon dry mango powder (amchur)
1. Pick, wash and soak moong dal and chana dal in about 3 cups of water for an hour. Boil soaked moong and chana dal with 4 cups of water, salt, turmeric powder and chopped ginger till chana dal is cooked.
2. Heat oil in a pan. Add cumin seeds, asafoetida and whole dry red chilies and cook till cumin seeds begin to crackle.
3. Add chopped onions; cook till onions are light brown. Add red chili powder and cooked dal to this. Simmer for 10 minutes and add amchur or 2 teaspoons of lemon juice.