Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Tuvar Dal
  • 1/4 cup Chana Dal
  • 1/4 cup Dhuli Moong Dal
  • 1/4 cup Hari Moong Dal
  • 1/4 cup Dhuli Urad Dal
  • 1/4 cup Kali Urad Dal
  • 1/4 cup Kali Masoor Dal
  • 1/4 cup Dhuli Masoor Dal
  • 1/4 cup Rajma (Soaked for 3-4 hours)
  • 2 tsp Ginger Garlic Paste
  • Salt to taste
  • 1 tsp Turmeric Powder
  • 3 tbsp Fresh Coriander (Chopped)
  • 2 tbsp Lemon Juice
  • 3 tbsp Ghee
  • 2 inch Cinnamon
  • 1 tsp Cumin Seeds
  • 1 cup Onion (Chopped)
  • 3-4 Green Chilli (Slit into half)
  • 8-10 cloves Garlic (Crushed)
  • 1 cup Tomato (Chopped)
  • 2 tsp Red Chilli Powder

Instruction

  • Wash all the dals and soak them in enough water for 30 minutes.
  • Drain the water and add the dals in a pressure cooker along with 6 cups of water, ginger garlic paste, salt and turmeric powder.
  • Pressure cook until dal is done.
  • Remove the pressure cooker from heat and let the pressure release.
  • Whisk the dal well using a wire whisk. Add more water, lemon juice and fresh coriander in the dal and mix well.
  • For tempering, heat ghee in a pan.
  • Add cinnamon and cumin seeds and let them crackle for a few seconds.
  • Add onion and fry until slightly browned.
  • Now add green chilli, garlic and tomato and fry for 3-4 minutes.
  • Switch off the heat and add red chilli powder.
  • Pour the tempering over the dals and mix well.
  • Serve hot with steamed rice or peas pulao.