Rajasthani Dal (Lentil Curry)

          
          This is a traditional dal (lentil) from the Indian State of Rajasthan. There is another version where it is cooked with five different types of lentils called Panchmel Dal. However, in this recipe, I have used only chana dal and split moong dal. You can relish it with baati or with rice / chapatti. 

• 1/2 cup chana dal (split Bengal gram)
• 1/2 cup moong dal (split green gram)
• 1 tsp. ginger, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. cumin seeds
• 1 bay leaf
• 1/4 tsp. asafoetida (hing)
• 2 whole dry red chilies
• 1 onion, chopped
• 1 tsp. red chili powder
• 1/2 tsp. amchur (dry mango powder)
• 2 tsp. oil / ghee (clarified butter)
• chopped coriander leaves, onion rings and red chili powder to garnish (opt)

          Soak both the dals in water for an hour. Boil in 2 & 1/2  cups water along with turmeric powder and ginger. Blend well and keep aside.

          Heat oil and temper with bay leaf, cumin seeds, red chilies and asafoetida. Then add the onion and sauté till light brown. Add the red chili powder followed by the boiled dal and salt.

          Simmer on a low flame for 2-3 minutes. Add the amchur. Give it a stir and serve, garnished with coriander leaves.