Moong Daal 1/2 cup
Masoor Daal 1/2 cup
Garlic powder 1 tsp
Whole red chillies 3-4
Crushed red peppers 1 tsp
Haldi (turmeric) 1 tsp
Oil 1 tsp
Soak both the daals together for 20 minutes. Drain the water and leave aside.
In a skillet, add oil, garlic powder and red chillies.
Once browning, add the daal and add 2-3 cups of water.
Add haldi, crushed peppers and salt.
Cook until mushy and well blended.
Serve with roti.