Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Toor dal |
| ¼ cup | Yellow moong dal |
| ⅛ cup | Masoor dal |
| ⅛ cup | Channa dal |
| 3 \N | Green chillies; (3 to 4) |
| 2 \N | Stalks curry leaves |
| ½ teaspoon | Garlic grated |
| ½ teaspoon | Ginger grated |
| ½ tablespoon | Lemon juice |
| 1 \N | Onion finely chopped |
| 1 tablespoon | Chopped coriander |
| ½ teaspoon | Cumin & mustard seeds |
| ½ teaspoon | Red chilli powder |
| ½ teaspoon | Turmeric powder |
| ¼ teaspoon | Rajwadi garam masala |
| \N \N | Salt to taste |
| 3 tablespoons | Ghee |
Mix all the dals. Wash thoroughly and soak for 10 minutes.
Pressure cook till done. (approx. 3 whistles).
Cool cooker, remove dal, beat with hand beater.
Make thin paste of the dry masala powders.
Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till onions are pink.
Add the dry masala paste, fry for a minute more.
Add the dal and bring to boil. Simmer for 5-7 minutes.
Take dal in serving dish.
Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time) Makes: 4 servings
Shelflife: Best fresh piping hot.
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