| 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.
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| 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.
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| 6. |
Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
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| 7. |
Mash the dals lightly.
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| 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.
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| 9. |
Add to the cooked dals and stir for 3 to 4 minutes.
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| 10. |
Sprinkle coriander on top and serve hot.
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