Combine toor dal and moong dal in a pressure cooker. Add the water and cook until soft and mushy. 6~8 minutes in Instant Pot on high pressure. 2~3 whistles in a stove top pressure cooker. ½ cup Toor dal, rinsed and drained, 2 tablespoons Moong dal, rinsed and drained, 1½ cups Water, plus more as needed
Heat oil in a medium size sauce pan on medium heat. Add mustard seeds, fenugreek seeds, asafoetida, dry red chilies and curry leaves. Once the seeds start to splutter, add the onions (or shallots) and cook till turn translucent, about 3~4 minutes.
1 tablespoon Oil, 1 teaspoon Mustard seeds, ¼ teaspoon Fenugreek seeds, 2 Dry red chili, ⅛ teaspoon Asafoetida/ hing, 8 ~ 10 Curry leaves, 2~3 Medium Shallots (or 1 medium red onion), cut into thin slices*
Add chopped tomato and cook till it gets mushy. Next add tamarind pulp and salt. Bring the mixture to a boil.
1 Large Tomato, chopped, 1~2 tablespoons Tamarind pulp, To taste Salt
Stir in turmeric, sambar powder, and mix well. Add the cooked dal and the ground masala paste. Add 1~2 cups of water to get to desired consistency. Simmer for 6~8 minutes on low flame until the top gets frothy and the flavors get a chance to come together. Garnish with chopped cilantro and serve with idli or dosa or even rice.
¼ teaspoon Turmeric, 1½ teaspoons Sambar powder, 2 tablespoons Cilantro, finely chopped