- Toor Dal (1 cup)
- Chana Dal (1/4 cup)
- Masoor Dal (1/4 cup)
- Cumin seeds (3 tsp)
- Ginger (1 inch julienne)
- Onion (2 medium sized finely chopped)
- Fried Onion (3 tbsp)
- Tomato (2 medium sized chopped)
- Ginger (1 inch finely chopped)
- Garlic ( 2 tbsp finely chopped)
- Green Chilies (3-4 finely chopped)
- Turmeric Powder (2 tsp)
- Chili Powder (1 tsp)
- Coriander Powder (1 tbsp)
- Amchur Powder (1 tsp)
- Garam Masala (1 tsp)
- Kasuri Methi (1 tsp)
- Hing (Asafoetida) (1/2 tsp)
- Dried Red Chilies (6)
- Lemon Juice (1 tsp)
- Fresh Coriander (1 tbsp chopped)
Combine the dal together and rinse the dal thoroughly with running water. Soak in enough water for 30 minutes.
In a pressure cooker, add a teaspoon of ghee. Once the ghee is hot, add a teaspoon of cumin and the julienne ginger. Drain the excess water from the dal and add it to the pressure cooker. Add 5 cups of water to the pressure cooker and a teaspoon of turmeric and salt to taste. Cover the pressure cooker and cook on medium heat for 3-4 whistles. Turn off the heat and let the cooker depressurize naturally and then open the cooker. Give it a nice stir.
In a deep pan, add a tablespoon of ghee and add a teaspoon of cumin seeds. Add the onions and cook it until the onions become translucent. Add 2-3 red chilies, ginger, garlic, green chilies and cook for 30 seconds. Add tomatoes and cook it till the tomatoes become mushy.
Add a teaspoon of turmeric powder, coriander powder, red chili powder, amchur, garam masala, and kasuri methi and salt to taste. Mix it all well and cook it for a minute. Add the cooked dal and mix well. Add water as required to adjust consistency and boil for 7-8 minutes. Add lemon juice and fresh coriander and give it a nice mix.
In a pan, add a tablespoon of ghee and a teaspoon of cumin seeds, a teaspoon of red chili powder, hing, 2-3 whole red chili and 3 tbsp of fried onions. Pour it over the dal and serve.