Ingredients:

• 1/4 cup – Toor Dal
• 1/4 cup – yellow moong dal
• 1/8 cup – Channa dal
• 1 – onion, finely chopped
• 1/2 tsp – Turmeric powder
• 1/2 tsp – coriander powder
• 1/2 tsp – cumin powder
• 1/4 tsp – Garam Masala
• 3 tbsp – Ghee
• Salt to taste
• For tadka:
• 1/2 tsp – cumin
• 1/2 tsp – Mustard Seeds
• 3 to 4 – Green chillies
• 1/8 tsp – Ginger powder
• 2 stalks – Curry leaves
• 1/2 tsp – garlic, grated
• 1/2 tsp – ginger, grated
• 1/2 tbsp – Lemon juice
• 1 tbsp – chopped coriander

Method:

1. Mix all the dals and soak for 30 mins
2. Pressure cook till done
3. Cool and mash it well
4. Make thin paste of all the dry masala powders
5. Heat 2 tbsp ghee in saucepan. Add chopped onion and fry till pink
6. Add the dry masala paste and fry for a minute
7. Add the dal and bring to boil
8. Simmer for 5-7 mins
9. For tempering the dal:
10. Heat the remaining ghee in a saucepan
11. Add cumin and mustard seeds and let it splutter
12. Add green chilli, curry leaves, garlic, ginger and fry for a minute
13. Take off fire
14. After 2-3 seconds, add lemon juice and chopped coriander
15. Pour on hot dal and cover for 3 mins
16. Stir and serve hot with rice.

Recipe courtesy of Saroj Kering