Moong & Masoor Dal

* This is a very ingredient flexible recipe. Feel free to replace certain ingredients with others, or change amounts to the desired quantity. However, having fresh garlic and ginger on hand is always a good idea. *

Ingredients:
Moong Dal - 150 mL or 1 cup
Masoor Dal - 75 mL or 1/2 cup
Green Chili - 1/2 a chili
Onion - 1/2 an onion
Ginger - 1 tablespoon grated
Garlic - four cloves
Campbell's Low Sodium Tomato Juice - 1 cup
Turmeric - 1/2 teaspoon

1. Mix and soak the lentils in a bowl. Soaking time is: Minimum, 30 minutes; Maximum, 3 hours.

While the lentils are soaking, or after a little while of soaking,

[Near constant stirring is required in steps 2-5]
2. Heat oil in a pressure cooker or pot.
3. Add green chili and stir to roast until seeds are well roasted.
4. Add onion, and stir to brown onions.
5. Once the onions have started browning, add ginger and garlic. Stir to roast garlic.
6. Once garlic is roasted, add the tomato juice. Stir gently to mix ingredients.
7. Let it boil for about a minute to cook.
8. Add lentils and mix them in briefly.
9. Let it sit on high heat until the lentils cook, or pressure cook the dal (pressure cooking is fast and energy efficient).
10. Enjoy over rice or with roti/naan/bread.