Wash the chana dal and moong dal thoroughly under cold water until the water runs clear.
Soak both lentils in plenty of water for 2–4 hours, then drain before cooking.
In a large pan, bring the water to a boil over medium-high heat.
Add the soaked lentils, garlic cloves, turmeric powder, chilli powder and salt. Stir well until everything is evenly combined.
Reduce the heat to medium, cover the pan and cook for 45 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
Once the lentils are soft and tender, stir in the coriander, bullet chillies and cumin powder.
For the tadka, melt the butter in a separate pan over medium heat.
Add the minced garlic cloves and sauté for about 1 minute until fragrant and lightly golden.
Stir in the Kashmiri chilli and cook for another minute until the butter turns deep red in colour.
Pour the hot tadka into the curry and mix well before serving.
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