yellow thick lentils

1/2 cup red lentil (lentil rouge)
1/4 cup yellow peas Dal (dhal gram)
11 medium Onion, sliced
1 tablespoon crushed Ginger-Garlic ...
1 Green Chilli, finely chopped
1 Tomato, finely chopped
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
2½ cups + 1 cup Water
2 teaspoons Ghee or Oil
Salt
2 tablespoons chopped Coriander Leaves, for garnishing
For Tempering:
1/2 teaspoon Cumin Seeds
2 cloves of Garlic, chopped (optional)
1 Dry Red Chilli, broken into two pieces
A pinch of Asafoetida (hing)
2 teaspoons Ghee
1.Rinse toor dal, chana dal and masoor dal in water and add them into 3-5 liter capacity steel or aluminum pressure cooker. Add 2-cups water and salt and pressure cook for 4-whistles over medium flame. Turn off flame and allow the pressure to release naturally. Open the lid and keep the cooked dal aside.
2.Heat 2-teaspoons ghee/oil in a pan. Add sliced onion and sauté until it turns light brown. Add crushed ginger-garlic and chopped green chilli and sauté for 30-40 seconds. Make sure, garlic does not turn dark brown.
3.Add chopped tomato and sauté until it turns soft
4.Add and mix turmeric powder and red chilli powder
5.Add cooked dal and mix well
6.Add 1-cup water and stir to mix. Taste for the seasoning and add salt accordingly.
7.Cook on medium flame until you get the desired consistency of dal or for approx. 5-6 minutes, stir multiple times in-between. Remove it from flame and transfer into a large serving bowl.
8.Prepare the tempering by heating 2-teaspoons ghee in a small pan. Add cumin seeds and allow them to sizzle. Add chopped garlic, dry red chillies and asafoetida, mix well and allow garlic to turn light brown.
9.Remove pan from flame and pour prepared tempering over cooked dal in a serving bowl. Garnish with chopped coriander leaves and serve with steamed rice.