Updated: Jun 18
Prep Time: 10 Mins Cooking Time: 35 Mins Serves: 4
Ingredients: ¾ cup Moong Dal Yellow Split
½ cup Masoor Dal Split (Split Red Lentils)
¼ cup Chana Dal Split (Split Brown Chickpeas)
⅛ cup Urad Dal Split (Split Black Gram)
⅛ cup Tuvar Dal Split (Split Pigeon Peas)
1 Onion Very Finely Chopped (preferably Indian Onions)
6 Cloves Garlic Finely Chopped
2 tbsp Ginger Paste
2 Thin Green Chillies Slit
1 Tomato Chopped
2 tbsp Coriander
½ Juice of Lime
1 tsp Oil
2 tsp Ghee (Clarified Butter)
1½ tsp Cumin Seeds
¼ tsp Asafoetida
¾ tsp Turmeric Powder
1 tsp Coriander-Cumin Powder (Dhana Jiru)
Salt to taste Method:
Wash and soak all the split dal’s for 1 hour with 3½ cups of warm water.
After an hour, bring the dal to a boil and then add the tomato, ¼ tsp turmeric powder and ¾ tsp salt, then simmer on low heat until it’s cooked.
Meanwhile, in a small pan add the oil and ghee, once hot add the cumin seeds, asafoetida and sauté for 30 seconds. Next, add the garlic and green chillies, sauté for a minute.
Then, add the onions and cook until soft and translucent, add the remaining turmeric powder, coriander-cumin powder and ginger paste and sauté for a minute.
By this point the dal will be cooked, pour the tadka into the boiled dal and mix well. Finally, simmer on a low heat for 10 minutes and add the chopped coriander.