Dal Banjara

Rinse urad dal and chana dal thoroughly under running water until the water runs clear. Soak both dals together in 700ml of fresh water for at least 30 minutes.

Drain the soaked dals. Transfer them to a pressure cooker with 700ml fresh water, 2g turmeric powder, and 5g salt. Pressure cook for 4-5 whistles on medium heat, then allow the pressure to release naturally. The dals should be soft but still retain their shape.

Heat 30g ghee in a heavy-bottomed pan or kadai over medium heat. Add 5g cumin seeds and 1g asafoetida. Allow them to splutter and become fragrant.