Red Lentil (masoor) – ½ cup

    Toor Daal – ½ cup

    Urad dall – ½ cup

    Green Moong (split) – ½ cup

    Ginger Garlic Paste – ½ teaspoon

    Salt – to taste

    Turmeric powder – ¼ teaspoon

    Red chili powder – ½ teaspoon

    Tomato – ¼ cup (chopped)

    Onions – ¼ cup (chopped)

    Cumin whole – 1 teaspoon

    Asafoetida (Hing) – a pinch

    Green chili – 1-2 nos.

    Coriander leaves – 1 tablespoon (chopped)

    Oil /Ghee – 2 tablespoons

    Water – as required


    Wash and soak the daals (lentils) for about 20 minutes. In a pressure cooker add the soaked daals, salt to taste, ginger garlic paste and 1 and ½ cups of water (or until the daals are completely submerged). Cook for 2-3 whistles on medium flame.

    In a pan heat oil or ghee, add whole cumin, Asafoetida, chopped onions and tomatoes. Sauté for a minute and then add turmeric powder, red chili powder and turn off the flame.

    Mash the cooked daals with a wooden ladle and add water to adjust the consistency while the pot is on medium flame.  Add slit green chilies and coriander leaves and keep on heat for a couple of minutes. Pour over the prepared tempering. Serve hot with Rice or chapatti.