Ingredients
The following ingredients have 4 Servings
- 2 tablespoons chana dal (husked & split bengal gram)
- 2 tablespoons tuvar dal (husked & split pigeon pea lentils)
- 2 tablespoons urad dal (split urad dal with their husks (chilkewali urad dal))
- 2 tablespoons moong dal (split mung lentils with husks (chilkewali moong dal))
- 2 tablespoons masoor dal ((pink lentils))
- 1 pinch turmeric powder ((ground turmeric))
- 2 cups water for pressure cooking
- 1.5 tablespoons oil (- can use ghee or butter)
- 55 grams onion (or 1 medium onion or ⅓ cup chopped onion)
- 4 grams ginger (or ½ inch ginger or 1 teaspoon crushed ginger)
- 4 grams garlic (or 6 to 7 small garlic cloves or 1 teaspoon crushed garlic)
- 2 to 3 green chilies (slit)
- 2 to 3 dry red chilies
- 1 teaspoon kasuri methi, (crushed)
- 115 grams tomatoes (or 1 large tomato, chopped or ½ cup chopped tomatoes)
- ¼ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon red chilli powder ((or cayenne pepper or paprika))
- ½ teaspoon Coriander Powder ((ground coriander))
- ¼ teaspoon Garam Masala
- 1 pinch asafoetida ((hing))
- ½ to ⅔ cup water (or add as required)
- salt as required
- 2 to 3 tablespoons chopped coriander leaves
- 1 teaspoon cumin seeds
- ½ inch cinnamon
- 2 to 3 cloves
- 2 green cardamoms
- 1 tej patta (or indian bay leaf)
