Yellow dhal

Ingredients
I have used a combination of masoor dhal and moong dhal. This can be prepared with masoor dhal and moong dhal separately. If you want to make dhal for rice, use Tuar dhal. For Tadka Dhal  follow the same procedure, use little more of ghee while seasoning and add butter while garnishing.
Masoor dhal - 1/2 cup
Moong dhal - 1/2 cup
Onion - 1 medium
Tomato - 1 medium
Turmeric - 1 teaspoon
Ginger - either grated or Juliennes
Green chillies - 4-5 - slit the mouth (Dry red chillies can also be used additionally if you want the dhal to be spicy)
Salt to taste
Fresh coriander
(I  totally forgot about ginger while preparation..Ginger gives a nice flavour. So don't miss it :-))

For seasoning
Ghee - 1 tablespoon
Cooking oil - 1 tablespoon
Mustard seeds
Asafoetida

Procedure
1. Pressure cook moong dhal and masoor dhal together with turmeric and salt.

 2. In a kadai, add a ghee and oil together. Season it with mustard and Asafoetida. Saute the green chillies for a minute. Then add the onions.

 3. Fry the onions until they are golden in colour. Add the grated/Julienne ginger. Saute for a minute.

4. Add the tomato cubes. For this recipe tomatoes should be half-cooked. So just saute for 3-4 minutes in high flame.

5. Now add the pressure cooked/mashed dhal. We have already added salt. So add salt only if necessary. Mix well and allow it to boil for 5 minutes.

6. Remove from fire. Garnish with coriander leaves and a teaspoon of ghee. Serve hot with roti or rice.