Method

Step 1: Cook the Lentils

• Wash toor dal and moong dal thoroughly.

• Add ¼ tsp hing, turmeric powder, red chili powder, and 2 cups of water.

• Pressure cook for 3 whistles on medium heat.

Step 2: Prepare the Tempering

• Heat a pan and add vegetable oil.

• Once hot, add mustard seeds and cumin seeds, letting them splutter.

• Stir in hing and crushed garlic, sauté until golden brown.

• Add methi leaves and cook for 2-3 minutes.

Step 3: Final Cooking

• Pour the boiled dal into the tempering mix and stir well.

• Adjust consistency by adding water if required.

• Mix in tamarind concentrate, jaggery, and salt to balance flavors.

• Simmer for 5-10 minutes, stirring occasionally.

Step 4: Serving

• Serve hot with steamed rice or roti for a wholesome, nutritious Maharashtrian dish.

Recipe Notes:

• Reduce bitterness – Cooking fenugreek leaves in oil before adding dal helps mellow the bitter taste.
• Enhance flavors – Adding tamarind and jaggery creates a delicious sweet-tangy balance.
• Pairing – Best served with steamed rice, Jowar roti, or Bajra roti for a hearty allergen-free meal.
• Storage – Can be refrigerated for up to 2 days and reheated before serving.
• Variation – Add chopped tomatoes or coconut milk for a different twist.