Moong and Chana Mixed Dal (yellow lentil and split chickpeas)

Clean, mix and soak both the dals in lukewarm water for 1 hour.
Drain and pressure cook with 2 cups of water, turmeric powder and salt a little ghee.
Heat butter in a wok. Add hing. Splutter mustard seeds. Now add chopped garlic and green chilli. Saute for half a minute.
Then mix and fry chopped onion and curry leaves. Fry till the onion become translucent.
Next mix the boiled dal. Add red chilli powder, amchur powder and sugar. Adjust the salt and water for the required gravy.

Boil for 2 minute. Garnish with crushed fried cumin seeds.