• Rinse both dals under water till water runs clear. Soak them in warm water for about 30 minutes, this is optional but if you soak dal, it gets cooked quickly. Boil dal in pressure cooker with water, salt and green chilies over medium heat for 2-3 whistles. Open the lid when pressure releases.
  1 Cup Toor Dal, 2 and ½ Cup Water, 2 whole Green Chilies, 1 teaspoon Salt, ¼ Cup Moong Dal
• Heat some oil or ghee in a pan over medium flame(Ghee recommended). Add asafoetida, black cardamom, some mustard seeds and cumin seeds. When seeds start to crackle, add chopped garlic. Cook for a minute or till garlic gets golden and fragrant.
  2 Tablespoons Ghee, 1 whole Black Cardamom, ⅛ teaspoon Asafoetida, 1 teaspoon Cumin Seeds, ½ teaspoon Mustard Seeds, 3 cloves of Garlic
• Next add finely chopped onions and sauté them until they turn golden. Then add chopped/pureed tomatoes, fennel seeds and salt. Cook until tomatoes become soft and ghee starts separating. Add in all the spice powders (turmeric powder, red chili powder and garam masala powder) when tomatoes soften. Stir it well and cook for a few more minutes.
  ⅓ cup Red Onion, 1 teaspoon Ginger Paste, 2 teaspoons Fennel Seeds, 1 large Tomato, ⅛ teaspoon Salt, ¼ teaspoon  Turmeric powder, ⅛ teaspoon Red Chili powder, ½ teaspoon Garam Masala powder
• Now add cooked dal. Slightly mash and mix everything. If the consistency is too thick, add a little more water. Let the dal simmer for around 5 minutes, so that all the flavors combine well with each other.
  ½ Cup Water

Second Tempering:

• Heat some ghee in a frying pan. Add dry red chili and chopped garlic. let garlic get golden, then add kasuri methi. Turn the flame off and pour this tempering in the dal and cover the lid. Garnish with fresh coriander leaves and lemon wedges.
  1 Tablespoon Ghee, 1-2 Whole Red Chilies, 2 teaspoons Crushed Kasuri Methi, 2-3 Tablespoons Fresh Coriander Leaves, Few Lemon Wedges