Serves: 3-4
Uncooked black dal - 1 cup
Uncooked mung beans (green gram) - 1/2 cup
Garlic clove - 2
Asafoetida - 1 tsp
Onion - 1
Tomato - 1
Green chili - 4
Red chili powder - 1 tsp
Turmeric powder - 1 pinch
Garam masala - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Butter/Oil - 2 tbsp
Lemon juice - 2 tbsp
Water - as required
Salt - as required


  1. Wash and soak the black dal and mung bean overnight in plenty of water.
  2. Finely chop onion and tomato.
  3. Peel the garlic cloves.


  1. Add the black dal, mung bean, garlic cloves, and asafoetida to a pressure cooker.
  2. Add enough water so there is one inch extra water on top of the dal.
  3. Pressure cook on high for one whistle, then simmer on low heat for 20 minutes. Remove from heat and let the pressure settle on its own.
  4. Meanwhile in another pot, heat butter/oil and mustard seeds.
  5. Once it starts to crackle, add cumin seeds and let it splutter for a few seconds.
  6. Add onion and green chili, and saute till it turns translucent. Add salt to speed up the process. Should take 3-4 mins.
  7. Add turmeric powder, red chili powder, and garam masala and mix well. Sprinkle a little water to make sure the powders don’t burn. Saute till oil starts to release from the sides. Should take 1-2 mins.
  8. Add tomato and a little salt. Saute well till tomatoes become mushy. Should take 4-5 mins.
  9. Add the cooked dal and mash it a little with the back of a spatula. Mash the garlic cloves well into the mixture.
  10. Add enough of the cooking water to get gravy of desired consistency. Let the mixture boil on low heat for 4-5 mins.
  11. Taste and add salt as required.
  12. Add lemon juice and mix well.
  13. Garnish with coriander leaves if desired.
  14. Serve hot with chapati, rice, etc.