- 2 tablespoons ghee
- ½ teaspoon grated ginger
- ⅓ teaspoon turmeric powder
- ½ teaspoon coriander powder
- Pinch of asafoetida
- ¼ cup toor dal
- ¼ cup split mung dal
- ¼ teaspoon mineral salt
- ½ teaspoon fresh chopped mint
- 2–3 cups water (more if you want a soupier consistency)
Melt the ghee in a pressure cooker and add the spices, cooking until the aroma is released. Add the salt, toor dal, split mung dal, and mint and sauté until well coated. Add water, cover, and bring to pressure. Turn the heat down and cook for 10–12 minutes until legumes are quite soft.
You may also use a regular pot if you don’t have a pressure cooker. Follow the same instructions, but add a little extra water and simmer for about 40 minutes. Soaking the legumes decreases cook time.