Prep Time: 10-15 mins
Cook Time: 25 mins
- Split Green gram (Moong Dal): 1 cup
- Split Red gram (Tuvar dal / Arhar dal): ½ Cup
- Split Bengal gram (Chana dal): 1/4 cup
- Salt: 1 1/2 teaspoon or to taste
- Oil or Ghee: 1 Tablespoon
- Cumin seeds: ½ Teaspoon
- Onion: 1 medium sized, chopped
- Tomato: 1 medium sized, chopped
- Ginger: finely chopped, 1 teaspoon
- Garlic: finely chopped, 1 teaspoon
- Green Chili: finely chopped, 1 teaspoon
- Bay Leaf (Tej patta): 1
- Clove (laung spice): 1
- Turmeric powder: 1 teaspoon
- Red Chili Powder: 1 Teaspoon
- Asafoetida (Hing): 1 pinch
- Curry Leaves: 4-5
- Red Dried Chili: 1 or 2
- Coriander leaves: finely chopped, 1 tablespoon
- lemon juice: 1/2 tablespoon
- Water: 4 cups or as required
- Combine the lentils (dals) and wash them 2-3 times. Soak it in water for 10-15 minutes.
- Pressure cooker the dals with water, turmeric, salt and 1 teaspoon of oil. 3 whistles are good in high flame.
- Wait till the hot air escapes from the pressure cooker and then open it. Approx. 8-10 minutes after turning off the heat.
- Take the cooked dal in a bowl and adjust the consistency of the dal using hot water. Blend dal nicely using a spoon or wooden hand blender.
- To make the tadka, heat 1 tablespoon oil or ghee in a frying pan. Add cumin seeds and when they change color add dried red chili, curry leaves, bay leaf, clove and asafoetida (hing). Stir for 30 seconds.
- Add onion, garlic and ginger. Sauté until onions are golden brown.
- Add Tomatoes, green chili, red chili powder. Sauté until tomatoes are cooked.
- Pour the tadka mix on the dal and cover it immediately for 2 minutes.
- Remove the cover. Add lemon juice and coriander leaves. Mix well and serve hot.