Moongi Moth di Dal

Wash and soak Green Moong dal and Moth dal in warm water for 2 hours.

Add salt, turmeric powder, and asafoetida to the soaked dal.

Cook the dal in a pressure cooker for 4 whistles on high flame, then on low heat for half an hour.

Heat ghee in a pan and add cumin seeds and bay leaf.

Add chopped onion and cook until translucent.

Add grated ginger and green chilli, then add chopped tomatoes.

Add salt, red chilli powder, coriander powder, and roasted cumin seeds powder.

Cook for 2 minutes, then add water and cook on low flame until the masala leaves ghee.

Open the pressure cooker and check the dal. Add water if needed.

Cook the dal on low heat for half an hour, stirring occasionally.

Add fresh cream and mix well.

Add the prepared tempering to the dal.

Sprinkle garam masala and garnish with coriander leaves.