1/2 cup dry masoor dal (hulled and split), soaked overnight in 2 cups of water
1/2 cup dry toovar dal (hulled and split), soaked overnight in 2 cups of water
1/2 tsp turmeric
1 Tbsp oil or ghee
1 tomato, chopped
1 medium onion, thinly sliced
1/4 tsp cumin seeds
cinnamon stick (a few small pieces)
a few cloves of garlic, minced
3 Tbsp fresh coriander (optional)
Boil dal with turmeric, coriander leaves, garlic, tomato, cinnamon sticks, and salt until tender (about 30 to 45 minutes).
In a separate pan heat oil and add cumin seeds and peppercorns and continue to fry seeds until they begin to pop. Add onion and sauté it until it is not yet browned. Add this to the dal mixture once the dal is cooked. Mix well and continue cooking until the dal mashes easily. You can add cayenne pepper if you so desire. Also you may want to add more water if you prefer your dals thin. Keep stirring from time to time because dals tend to stick to the bottom of the pan.
NOTE: Chopped vegetables like zucchini, carrots, eggplant, and cabbage can be added to the dal when it is not quite tender.
Makes 2 servings.