Urad & Yellow Mung Dal with Cardamom
- 2 tablespoons ghee
- ¼ teaspoon salt
- A tiny pinch of asafoetida (about 1⁄16 teaspoon)
- ⅓ teaspoon cumin seed
- ½ teaspoon fennel seed
- ⅛ teaspoon cardamom seeds
- ⅓ cup split mung dal
- ⅛ cup urad dal
- 1½ cups water
Melt the ghee in a pressure cooker and add the spices, cooking until the aroma is released. Add the salt, urad dal, and split mung dal 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 or until very soft. Soaking the legumes overnight decreases cook time.