First wash ¼ cup toor dal and 2 tablespoon moong dal, add enough water and pressure cook for 3-4 whistles on medium flame.

Let the pressure drop naturally before opening the cooker. Both the dals should be cooked soft. Gently mash the dals and set aside.

In a heavy pan heat 1 teaspoon oil and 1 teaspoon ghee. Add 1 teaspoon cumin seeds, as they begin to pop, add ¼ teaspoon asafoetida along with 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic. Fry for a few seconds.

Now add 1 medium onion finely chopped along with 1 green chilli finely chopped.

As the onions are fried until golden brown, add 1 small tomato finely chopped along with ½ teaspoon red chilli powder, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder.

Cook until the tomatoes are mushy and the spice powders are cooked on low flame.

Next add the mashed dal. Mix well.

Add ~½ to 1 cup of water to adjust the consistency of the dal. Add salt as needed.

Cook on low flame covered for 12-15mins until the dal is thick and flavorful.

Garnish with 2-3 stalks of coriander finely chopped.

Meanwhile make the second tempering by heating 1 teaspoon oil and 1 teaspoon ghee in a small pan. Add ¼ teaspoon asafoetida, 2 dry red chillies and 5-6 garlic cloves finely chopped. As the garlic turns light golden brown, add ¼ teaspoon Kashmiri red chilli powder and remove from heat. Add on top of the dal fry before serving.