Ingredients:

• 1/2 cup – yellow moong dal
• 1/4 cup – masoor dal
• 1/4 cup Toor Dal
• 3-4 Cloves Garlic (lasan) crushed
• 1 piece Ginger crushed or grated
• 4 Green chillies finely chopped
• 1 stalk Curry leaves
• 1 tbsp – coriander finely chopped
• 2 Onions cut into rings or very thin strips
• 1/4 tsp – Turmeric powder
• 2 pinches Asafoetida
• salt to taste
• 3 tbsp – Ghee
• 1/2 tsp – each cumin & Mustard Seeds

Method:

1. Wash dals together.
2. Drain water.
3. Heat the ghee in a saucepan and fry the onion till dark brown and crisp.
4. Drain and keep aside.
5. Remove 2 tsps. ghee from the saucepan and keep aside.
6. Add ginger and garlic to the remaining ghee.
7. Fry for a minute, add dals and stir for 2-3 minutes.
8. Add 3 – 3.5 cups of water.
9. Transfer to a cooker container.
10. Add the turmeric to the dal, and pressure cook till done. (approx. 3 whistles)
11. Cool pressure cooker and remove the dal.
12. Stir gently.
13. Transfer to serving dish, and then add chopped coriander and fried onions.
14. Reheat the ghee kept aside, add cumin and mustard seeds, asafetida, and curry leaves.
15. Pour over dal while spluttering.
16. Stir gently.
17. Serve hot with steamed rice or parathas.

Recipe courtesy of Saroj Kering