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Pakistani daal

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30min · 4 servings INGREDIENTS • 1 cup Toor dal split pigeon peas (or ¾ cup of toor dal and ¼ cup of masoor or moong dal) • ▢ 3 cups water • ▢ 1 teaspoon salt For dal fry tempering • ▢ 2 tablespoon ghee or oil • ▢ ½ teaspoon mustard seeds rai • ▢ ½ teaspoon cumin seeds zeera • ▢ pinch asafoetida hing • ▢ 2 dried red chilli optional • ▢ 7 to 8 curry leaves optional • ▢ 1 medium yellow onion finely chopped • ▢ 1 tablespoon ginger minced, 1 inch piece • ▢ 1 tablespoon garlic minced, 4-5 garlic pods • ▢ 1 to 2 green chilies slit vertically, adjust to taste • ▢ ¼ teaspoon turmeric powder • ▢ ½ teaspoon red chili powder adjust to taste • ▢ 1 teaspoon coriander powder • ▢ ½ teaspoon garam masala adjust to taste • ▢ ½ to 1 teaspoon salt adjust to taste • ▢ 2 tomatoes finely
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