Ingredients:

• 1/2 cup – toor or Arhar dal
• 1/2 cup – masoor dal
• 1/2 cup – Channa dal
• 1/2 cup – yellow moong dal
• 1/2 tsp – Fenugreek seeds
• 1 tbsp – Capsicum finely chopped
• 1/2 – Tomato finely chopped
• 1 – onion, finely chopped
• 2 – Green chillies halved
• 2 flakes – crushed Garlic
• 1/2 inch piece – ginger, grated
• 1 stalk – Curry leaves
• 1 tbsp – coriander leaves, finely chopped
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – sabzi or Garam Masala powder
• 1/2 tsp – Asafoetida powder
• 1/2 tsp – each cumin, mustard, sesame seeds
• Lemon juice to taste
• salt to taste

Method:

1. Wash all dals together, add 2 cups water.
2. Add fenugreek seeds, turmeric.
3. Pressure cook it up to 4 whistles, allow the steam to die out.
4. Heat pan, add seeds, allow it to splutter.
5. Add curry leaves, asafoetida, green chilli, ginger, garlic.
6. Add onion, tomato, capsicum, saute for a minute.
7. Add 1 cup water, dal, all dry masala powders.
8. Boil it, simmer for 4-5 minutes.
9. Add lemon juice, salt, coriander.
10. Stir and take it off the fire.
11. Serve hot with rice, chapatti or even with bread.

Recipe courtesy of Saroj Kering