INGREDIENTS
- 1/2 cup yellow moong dal
- 1/4 cup masoor dal
- 1/4 cup toor dal
- 3-4 flakes garlic 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
- Wash dals together. Drain water.Heat the ghee in a saucepan and fry the onion till dark brown and crisp.
- Drain out with a spoon.Remove 2 tsps. ghee from the saucepan and keep aside.
- Add ginger and garlic to the rest.
- Fry for a minute, add dals and stir for 2-3 minutes.
- Add 3-3 1/2 cups water.
- Transfer to a cooker container.
- Add the turmeric to the dal, and pressure cook till done. (approx.3 whistles)Cool cooker and remove the dal.
- Stir gently.
- Transfer to serving dish, add chopped coriander and fried onions.
- Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.
- Pour over dal while spluttering. Stir gently.Serve hot with steamed rice or parathas.
