Maharashtrian Dal

For the Dal:

• ½ cup Toor Dal
• ¼ cup Yellow Moong Dal
• ½ teaspoon salt
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon hing (asafoetida)

For the Tadka:

• 1 tablespoon Aazol’s Pure Gharwala Ghee
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon hing (asafoetida)
• 1 sprig curry leaves
• 2 green chillies, chopped
• 3 cloves garlic, minced
• ½ inch ginger, grated

For the Masala:

• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 small onion, chopped
• 1 small tomato, chopped

For Garnishing:

• ½ teaspoon salt (adjust to taste)
• Fresh coriander, chopped

Method:

1. Prepare the Dal:

Soak Toor Dal and Yellow Moong Dal for 30 minutes.

Wash thoroughly and add salt, turmeric powder, and hing.

Pressure cook the dal with 2 cups of water for 3-4 whistles. Mash and keep aside.

2. Prepare the Tadka:

Heat Aazol’s Pure Gharwala Ghee in a pan.

Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.

Add green chillies, garlic, and ginger. Sauté until fragrant.

3. Add the Masala:

Add chopped onions and sauté until translucent.

Add tomatoes and cook until soft.

Sprinkle turmeric powder and red chilli powder. Mix well.

4. Combine & Simmer:

Add the cooked dal to the pan and mix thoroughly.

Adjust salt and let it simmer for a few minutes.

5. Garnish & Serve:

Garnish with fresh coriander.

Boil once and serve hot with rice or chapati.

A wholesome, flavourful dal with the richness of Aazol’s Pure Gharwala Ghee!