Prepare the Dal:

• Wash the masoor dal. If using moong dal, fry in a pan until lightly browned, then wash before adding to the pot. If using chana dal, soak overnight, rinse in the morning, and boil separately until soft (you can press it with a fork), then add to the pot with Lao.

Prepare the Lao:

• Peel the Lao and chop into pieces.

• Wash the Lao thoroughly.

Cook Lao and Dal:

• In a large pot, add the Lao and dal.

• Add water to cover the ingredients.

• Add 1 teaspoon of turmeric powder.

• Place the pot on the stove over high heat and bring to a boil.

• Once boiling, add salt to taste.

• Add 3/4 of the chopped yellow onion and 2 slices of garlic to the pot.

• Add the chopped green peppers.

• Reduce the heat to medium and let it simmer.

Prepare the Tadka (Tempering):

• In a separate pan, heat oil.

• Add the reserved 1/4 chopped onion, 3 dried red chili peppers, and the reserved 3 slices of garlic.

• Fry until the onions are golden brown and the spices are fragrant.

Combine and Finish:

• Add the fried mixture with the oil to the pot with the Lao and dal.

• Stir well to combine all the flavors.

• Top with chopped coriander.

Serve:

• Serve hot, garnished with fresh coriander.