INGREDIENTS
- 1/4 cup toor dal
- 1/4 cup yellow moong dal
- 1/8 cup masoor dal
- 1/8 cup channa dal
- 3-4 green chillies
- 2 stalks curry leaves
- 1/2 tsp. garlic grated
- 1/2 tsp. ginger grated
- 1/2 tbsp. lemon juice
- 1 onion finely chopped
- 1 tbsp chopped coriander
- 1/2 tsp. each cumin & mustard seeds
- 1/2 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 1/4 tsp. rajwadi garam masala
- salt to taste
- 3 tbsp. ghee
- METHOD
- Mix all the dals. Wash thoroughly and soak for 10 minutes.Pressure cook till done. (approx. 3 whistles).
- Cool cooker, remove dal, beat with hand beater.
- Make thin paste of the dry masala powders.
- Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink.Add the dry masala paste, fry for a minute more.Add the dal and bring to boil.
- Simmer for 5-7 minutes.
- Take dal in serving dish.
- Just before serving give the tadka (seasoning) as follows:
- Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
- Allow to splutter.Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
- Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.Pour onto hot dal and cover for 2-3 minutes.Stir and serve hot with plain or jeera rice or buttered rice.
