Ingredients:

• 1 cup – masoor (orange) dal
• 1 tbsp – Toor Dal
• 1/2 tsp – Fenugreek (methi) seeds, green or yellow
• 1 bunch – Fenugreek leaves, cleaned, chopped, blanched.
• 1 – small onion, finely chopped
• 1/2 tsp each – cumin and Mustard Seeds
• 3 pinches – Asafoetida powder
• 1/2 tsp – Coriander seeds powder
• 1/2 tsp – Amchoor (dried mango) powder or Lemon juice
• 1/2 tsp – Turmeric powder
• 1/2 tsp – crushed cumin powder
• Salt to taste
• 1 tbsp – Ghee or Butter
• Grind to a paste:
• 2 sprigs – Mint leaves
• 1 tbsp – coriander leaves, chopped
• 2 – Green chillies
• 1 tsp – jaggery, grated
• 1 – small Onion
• 1 flake – Garlic
• 2-3 pinches – black salt

Method:

1. Wash and soak both dals together for 15-20 minutes.
2. Add in fenugreek seeds, 2.5 cups water. Pressure cook for 3 whistles or till soft.
3. Allow to stand till all steam is released.
4. Remove mash roughly.
5. Heat ghee in a pan, add seeds, allow to splutter.
6. Add asafoetida, chopped onions, stir-fry for a minute.
7. Add drained fenugreek leaves, all masala powders, except crushed cumin powder.
8. Add ground masala paste, stir-fry for a minute.
9. Add prepared dal, bring to a boil, simmer for 3-4 minutes.
10. Add salt, lemon juice, pour into serving dish.
11. Sprinkle cumin powder, to garnish.
12. Serve hot with steamed rice or jeera rice.

Recipe courtesy of Saroj Kering