Ingredients
- Dal 1/4 Cup.
- Whole urad dal (black lentils) 1/4 cup.
- Chana dal (Bengal gram split) 1/4 cup.
- Moong (whole green grams) 1/4 cup.
- Masoor dal (Egyptian lentils) 1/4 cup.
- Tuar dal (Arhar/ pigeon peas) 2 small onions
- finely chopped 1 tbsp ginger garlic paste
- 2-3 green chillies 2 large tomatoes.
- As per taste salt.
- 1/2 tsp turmeric powder.
- 1 tsp coriander powder.
- 1 1/2 tbsp ghee/oil.
- 1 tsp cumin seeds.
- A pinch of asafoetida powder (Hing) for garnishing coriander leaves
Method:
- Rinse several times and soak the lentils in water for 1-2 hours.
- In a pressure cooker add the lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook till 3-4 whistles of cooker.
- Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Add a pinch of hing and some cumin seeds.
- When cumin is brown, add ginger garlic, saute well, then add onions and saute again till slight brown in colour.
- Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well.
- Now just whisk the dal slightly and pour it into the pan or kadahi.
- Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes.
- Adjust the consistency of dal. This dal is supposed to be of creamy consistency. The longer you cook it on low flame, the more creamy texture is obtained.
- Garnish with coriander leaves.
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