Ingredients

The following ingredients have 4 Servings
  • 1/2 cup split yellow mung daal ((split and skinless green gram/green mung bean))
  • 1/2 cup split toor daal ((split and skinless pigeon pea))
  • 1/2 cup whole masoor ((red lentil))
  • 2 cups water
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds ((Raee))
  • 1/2 teaspoon nigella seeds ((Kalonji seeds))
  • pinch of asofetida ((hing))
  • 5 curry leaves
  • 1/2 teaspoon red chili flakes or to taste
  • 4-5 cloves of garlic chopped
  • 1 medium tomato chopped
  • Cilantro for garnish

Instruction

  • Soak the lentils in warm water for an hour to overnight.
  • In a pan, heat the oil on medium heat until its nice an hot.
  • Add mustard seeds and after a few seconds of sputtering, add nigella(Kalonji) seeds.
  • Add in the asofetida(hing) and curry leaves and mix.
  • Add in the red chili flakes and garlic and cook till garlic is golden brown.
  • Add in tomatoes and cook for a minute.
  • Rinse the soaked daal and add it to the pan with the water, salt and turmeric.
  • Mix well. Cook covered for 15-20 minutes.
  • Serve hot garnished with cilantro and lime wedges !. Serve with basmati rice or as a side dish with Roti, pickles, one or two vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!