Dal Kolhapuri

Wash Toor dal and Chana dal thoroughly under running water. Soak both dals in 400 grams of Water for 30 minutes.

Drain the soaked dals and transfer them to a pressure cooker. Add 600 grams of Water, Turmeric powder, and a pinch of Salt. Pressure cook for 4-5 whistles or until the dals are soft and well-cooked. Mash the cooked dals lightly with a spoon or whisk.

Heat Ghee in a heavy-bottomed pan or kadai over medium heat. Add Mustard seeds and let them splutter.