Mixed Dal

A tasty combination of lentils.

Preparation Time: 10 min.
Cooking Time: 40 min.
Serves 6.
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1 tbsp moong dal (split green gram)
1 tbsp masoor dal (split red lentil)
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split Bengal gram)
2 tbsp toovar (arhar) dal
1 tsp cumin seeds (jeera)
1 onion, chopped
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
3 tbsp ghee
salt to taste

For the tempering
2 tbsp butter
1 tomato, chopped
3/4 cup fresh curds (dahi)
1/2 tsp garam masala

1. Wash all the dals. Soak for 1 hour and then drain.
2. Heat the ghee. Add the cumin seeds and cook until they begin to crackle.
3. Add the onion and cook until light pink.
4. Now add all the dals and cook again for 4 to 5 minutes.
5. Add 1 litre of water and cook on a slow flame until soft.
6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
7. Mash the dals lightly.
8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
9. Add to the cooked dals and stir for 3 to 4 minutes.
10. Sprinkle coriander on top and serve hot.