Ingredients :
- 1/2 cup Black gram (urad daal)
- 2 tbsp. Bengal gram (channa daal)
- 2 tbsp. Green gram (moong daal)
- 2 tbsp. Pigeon pea (toovar daal)
- 2 tbsp. Red Lentils (masoor daal)
- 2 tomatoes
- 1 onion
- 1 green chilly
- 1’ ginger piece
- 3 cups Water
Spices :
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1/2 tsp. garam masala
- 1/2 tsp. cumin seeds
- 2 cloves
- Salt as desired
Method :
Wash and soak all the lentils for 2 hours. Peel and dice onion, chop tomatoes roughly. Grind green chilly and ginger to a fine paste in a pestle and mortal.
Drain and boil the lentils with turmeric (haldi), tomatoes and onion in 3 cups of water for 3 whistle in a pressure cooker or till done in a normal vessel.
Let the lentil mix cool, mash the cooked lentils with a ladle lightly.
Heat a large pan or wok, add crackle cumin seeds and cloves. Add ginger and chilly paste, coriander powder, salt and sauté for a minute.
Pour cooked lentils in the pan, stir to mix all the ingredients well and let it simmer for a few minutes.
Take the cooked lentil off the flame and add garam masala, 1 tsp. lemon juice and chopped coriander leaves. Serve hot with Indian flat breads, Naan, Kulchas or with plain rice.