Daal Moong Masoor (Red and Yellow Lentils)

Wash both the lentils together and soak.

Heat oil in a pan.

Fry sliced onion in it till light golden.

Add ginger-garlic paste to it, saute for a minute.

Now add chopped tomatoes and fry till they are soft.

Add all the spices.

After frying for a while, add 500 - 600 ml water and bring to a boil.

Now add drained lentils, cover and cook for 90 minutes.

Add salt in the end.

For Tempering: Heat oil in a frying pan.

Now add cumin and let it crackle.

Add sliced onion and fry till edges start to turn golden.

Quickly add in sliced garlic and fry till golden.

Immediately pour it in cooked lentils and cover tightly.

After 5 minutes, garnish with chopped coriander and serve.

Tips: If a little milk is added to lentil pulse during the last few minutes while cooking, its harmful effects disappear altogether.