Ingredients:
• 1/4 cup chana dal (split Bengal gram)
• 1/4 cup moong dal (split yellow gram)
• 1/4 cup masoor dal (red lentils)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chilies, slit
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp coriander powder
• Salt to taste
• 1 tsp oil
• Fresh coriander leaves, chopped (for garnish)
• 1 sprig curry leaves
• 4-5 cups water
Instructions:
1. Prepare the Dal:
• Rinse the chana dal, moong dal, and masoor dal thoroughly.
• Soak them together in water for about 30 minutes. Drain the water before cooking.
2. Cook the Dal:
• In a pressure cooker, add the soaked dals, 4 cups of water, turmeric powder, and a little salt.
• Close the lid and pressure cook for 2-3 whistles or until the dals are soft and cooked. Set aside.
3. Prepare the Tempering:
• Heat 1 tsp of oil in a pan over medium heat.
• Add cumin seeds and mustard seeds. Let them splutter.
• Add curry leaves and green chilies. Sauté for a few seconds.
• Add the finely chopped onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and sauté until the raw smell disappears.
• Add the chopped tomatoes and cook until they turn soft and the oil starts to separate.
4. Add the Spices:
• Add red chili powder, garam masala, and coriander powder. Mix well and cook for another minute.
5. Combine the Dal and Tempering:
• Add the cooked dal to the pan with the tempering.
• Mix well and add water if needed to achieve the desired consistency.
• Let it simmer for 5-10 minutes, allowing the flavors to blend.
• Adjust salt to taste.
6. Serve:
• Garnish with chopped fresh coriander leaves.
• Serve hot with steamed rice or roti.
