Arhar Musur Dal

Rinse the musur dal and toor dal together, then soak them in enough water for about 15 minutes.

Drain the soaked dals and transfer them to a pressure cooker.

Add the chopped tomatoes, salt, turmeric powder, and 500 ml of fresh water to the cooker.

Close the lid and cook on medium heat until you hear two whistles (approximately 8‑10 minutes).

While the dal is cooking, prepare the tadka: heat mustard oil in a small pan over medium heat until it shimmers.

Add the dry red chilies, panchforon, curry leaves, and sliced green chilies; sauté for 20 seconds.

Add the chopped garlic and onion, stirring constantly; fry for about one minute until the onion becomes translucent.

Stir in the red chilli powder and cook for another 5‑10 seconds, being careful not to burn the spices.

When the pressure releases, open the cooker and gently stir the cooked dal to combine with the tomatoes.

Pour the hot tadka over the dal, mix well, and let the mixture simmer on low heat for 2‑3 minutes so the flavors meld.

Taste and adjust seasoning if needed; garnish with chopped coriander leaves.

Serve the dal hot with steamed rice or Indian flatbread.