Split Moong and Masoor Daal

Store daals in big glass jars:

measure half katori (bowl) of each: moong (yellow) and masar (pink) daal

stir both together in bigger bowl and add water to wash: 

then strain: 

in pot add water (ratio is 1:5, daal: water), daal, turmeric (about half tsp) and salt (1/4 tsp). put on high to cook. let foam come to the top and then scoop out while it comes to a boil. 

excellent scooping: 

after taking out all foam and letting boil on high for about five minutes, turn to low and let cook and stir in between ~ the result will be a nice smooth mixture:

please see 'Split Moong and Masar Daal w Thadka' to add the onion and masala mixture at the end.