Adapted from The Last Cookie 

Ingredients: 

• ½ cup dried whole mung beans, soaked overnight 

• ½ cup dried whole adzuki beans, soaked overnight 

• 1 tbsp olive oil

• 1 tsp cumin seeds

• 4-5 garlic cloves, minced 

• 1 medium red onion, diced

• 1 large tomato, diced

• ½ tsp turmeric powder

• 1 tsp ground cumin 

• 1 tsp garam marsala 

• Juice of half a lemon 

• Sea salt 

• Cilantro for serving (optional) 

Instructions: 

1. Drain and rinse the soaked beans. Set aside. 

2. In a large pot, heat the oil over medium-high heat.  Add the cumin seeds, garlic, and onion. Cook until onion is soft and translucent. 

3. Stir in tomatoes, turmeric, ground cumin, and garam marsala. Simmer 3-4 minutes until tomatoes are softened and cooked. 

4. Add the beans and 4 cups of water to the pot and bring to a boil. Reduce heat to medium low, cover, and simmer until beans are cooked through, about 40 minutes. 

5. Add water as desired to adjust consistency of dal. Add lemon juice and salt to taste. Serve with a garnish of cilantro.