Pesaru Pappu (Thick Indian Lentil Dish)

• 1 3/4 cups water
• 1/4 cup red lentils (masoor dal)
• 1/4 cup yellow split peas (moong dal)
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 teaspoon ground ginger
• 2 dried red chile peppers
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon mustard seeds
• 1 onion, diced

1. Combine water, red lentils, yellow split peas, salt, garlic, ginger, and red chile peppers in a pressure cooker. Close cooker, bring to high pressure according to manufacturer's instructions, and cook until split peas are tender and dal is thick, 6 to 10 minutes.
2. Remove cooker from heat and release pressure through natural release method according to manufacturer's instructions.
3. Heat ghee in a skillet over medium heat. Add mustard seeds; cook until they pop, 30 seconds to 1 minutes. Add onion; cook and stir until golden, 8 to 10 minutes.
4. Pour onion mixture over dal; stir to combine.

water, red lentils, yellow split peas, salt, clove garlic, ground ginger, red chile peppers, ghee, mustard seeds, onion

Taken from www.allrecipes.com/recipe/247205/pesaru-pappu-thick-indian-lentil-dish/ (may not work)