Ingredients:

• 1/2 cup – moong dal
• 1/2 cup – tur dal
• 1/2 cup – Channa dal
• 1/2 cup – chopped Carrot
• 1/2 cup – chopped Spinach
• 1/4 cup – Green peas
• 1 – tomato, chopped
• 1 – onion, chopped
• 3 – green chillies, chopped
• 1/4 tsp – Turmeric powder
• A pinch – Asafoetida
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• Salt – to taste
• A small piece – ginger, chopped
• 1 tsp – oil

Method:

1. Combine all three dals and wash well.
2. Then add turmeric powder and pressure-cook them with 3 cups of water for 3 to 4 whistles. When the pressure is gone, mash the dal well with a spatula and keep aside.
3. Meanwhile, heat oil in a pan and add mustard seeds.
4. When they pop add cumin seeds and stir well.
5. Then add onions, tomatoes, green chillies, spinach, carrot and ginger and stir well.
6. To this add asafoetida and mix well.
7. Pour some water just to soak the vegetables, cover and allow the vegetables to cook well and become soft.
8. When the vegetables are well cooked, add the dal, mix well and leave it on low flame for some time. Add salt and mix well.
9. Later turn the flame off and transfer the dal to a serving bowl and enjoy with rice or chapattis.