Prep Time: 20 mins
Cook Time: 20 mins
- Split Green gram (Moong Dal): ¼ cup
- Split Red gram (Tuvar dal / Arhar dal): ¼ cup
- Split Bengal gram (Chana dal): ¼ cup
- Masoor Dal (Red Lentils): ¼ cup
- Split pigeon peas (Toor Dal): ¼ cup
- Salt: 1 teaspoon or to taste
- Oil or Ghee: 2 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
- Water: 3 ½ cup 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 ½ tablespoon of oil. 3 whistles are good in high flame.
- Wait for 10-15 minutes before opening the cooker lid.
- Open the cooker lid and transfer the cooked dal in a bowl. Adjust the consistency of the dal using hot water. Using a wooden hand blender, mix the dal. Keep aside.
- To make the tadka, heat 1 and ½ tablespoons of 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 asafetida. Stir.
- 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 for 2 minutes.
- Or, else you can make the tadka in a big frying pan and can add dal on top of the tadka. Mix and heat for 2-3 minutes. Then cover the pan and turn of the heat.