For the Dal

• ½ cup red dal masoor dal
• ½ cup moong dal washed
• 2 tbsp oil
• ½ tsp cumin seeds
• 1 cup chopped tomatoes
• ¼ tsp turmeric
• ⅛ tsp asafetida hing
• ¼ tsp black pepper
• 1 tsp salt or to taste
• 3 cups of water
• 1 cup of additional water for adjusting consistency

For the Stir-Fried Vegetable Topping

• 1 tbsp oil
• ½ tsp cumin seeds
• ¼ cup zucchini finely chopped
• ¼ cup yellow or red bell pepper finely chopped
• ¼ cup of shredded carrots
• 1 tbsp ginger thinly sliced
• 2 dried red chilies

For Garnishing

• 2 tsp lemon juice
• ½ tsp garam masala
• 2 tbsp finely chopped cilantro

• Wash the moong dal and red dal until the water runs clear. Soak for 30 minutes. Drain and wash again.
• Heat oil in a pot. Add cumin seeds and let them sizzle.
• Add chopped tomatoes and cook until soft and mushy.
• Stir in turmeric, asafetida, black pepper, and salt.
• Add the soaked dals and 3 cups of water. Cover and cook on low to medium heat for 15 to 20 minutes, until the dal is soft and mushy.
• Blend the dal using a hand blender until smooth and soup-like in consistency.
• Add 1 cup of water to adjust the consistency and bring it to a gentle boil.
• In a separate pan, heat 2 tablespoons oil. Add cumin seeds.
• Add ginger and dried red chilies. Sauté until fragrant.
• Add zucchini and bell peppers. Stir-fry briefly until just tender, keeping a slight crunch.
• Pour the stir-fried vegetables over the dal soup. Add lemon juice, garnish with cilantro, and sprinkle garam masala.
• Serve warm.