Ingredients:

• 50 g – Split Bengal gram
• 100 g – split moth gram
• 50 g – split chouli
• 100 g – split Chickpeas
• 100 g – split red gram
• 30 g – oil
• 5 g – garlic, finely chopped
• 10 g – onions, finely chopped
• 5 g – Cumin seeds
• 8 g – Mustard Seeds
• 3 g – Turmeric powder
• 10 g – red chilly powder
• 10 g – coriander
• 10 g – cumin powder
• 3 g – Asafoetida powder
• 5 g – Ginger paste
• Salt to taste
• 10 ml – fresh Lime juice
• 8 g – green chilly paste
• 10 g – Coriander leaves
• 5 g – Cloves
• 15 g – Ghee
• 10 g – cashew nuts, for garnish

Method:

1. Boil all five dals together. Whisk lightly.
2. Add salt and chilly powder. Heat oil.
3. Add onions and garlic.
4. As soon as they discolour, add mustard, cumin seeds, cloves, ginger paste and asafoetida powder.
5. Add daals. Add coriander seeds, cumin powder and green chilly paste.
6. Cook for 10 mins.
7. Garnish with coriander leaves, cashewnuts and ghee.

Recipe courtesy of Anita Raheja