Ingredients:

• 1/2 cup – green moong dal
• 1 tbsp – yellow Channa dal
• 1 tbsp – Toor Dal
• 1 tbsp – yellow moong dal
• 1/2 tbsp – masoor dal
• 2.5 tbsp – Ghee
• 1/2 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 2 tsp – Dhania powder
• 1/2 tsp – Jeera powder
• 5 to 6 – Curry leaves
• 1 pinch – Asafoetida
• 1/2 – Lemon
• 1 tbsp – coriander, chopped
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2.5 cups – water
• Salt to taste

Method:

1. Wash all the dals together. Add 1.5 cup water, haldi powder and 1/2 tbsp ghee.
2. Pressure cook dal until about 4 whistles.
3. Cool the cooker and remove dal.
4. Mix all the spice powders in 1/2 cup water to make thin paste.
5. Put ghee in a pan and heat.
6. Add pinch of asafoetida, cumin and mustard seeds.
7. Once they splutter, add the paste of spice powders.
8. Fry for a minute.
9. Add curry leaves.
10. Add the cooked dal.
11. Add remaining water, stir well and bring to a boil.
12. Add lemon juice.
13. Check and add salt if required.
14. Garnish with chopped coriander.
15. Serve hot with hot steamed rice or batti.

Recipe courtesy of Saroj Kering