Punjabi Mah chhole ki Dal (Urad Chhilka and Chana dal (Jain dal without onion garlic))

Wash and Soak both dals for 30 minutes. Then pressure cook with salt and turmeric powder for 5 minutes after first whistle. Let pressure releases automatically. Open the lid and check if dal is soft. Stir well.

Heat oil in a karahi. Add asafoetida and saute for 30 seconds. Add cumin seeds and when cumin seeds splutter put ginger1 paste. Add grated tomato and all dry masala for tadka and cook till oil leaves the karahi. Put cooked and boiled dal in this tadka and cook for 2 minutes. Add chopped coriander leaves. Serve hot with chapati or rice garnished with chopped coriander leaves.