1/2 cup yellow moong dal
1/4 cup masoor dal
1/4 cup toor dal
3-4 flakes garlic crushed
1" piece ginger crushed or grated
4 green chillies finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
2 onions cut into rings or very thin strips
1/4 tsp. turmeric powder
2 pinches asafoetida
salt to taste
3 tbsp. ghee
1/2 tsp. each cumin & mustard seeds
Method:
Wash dals together. Drain
water.
Heat the ghee in a saucepan and fry the onion till dark
brown and crisp. Drain out with a spoon.
Remove 2 tsps. ghee from the saucepan and keep aside. Add
ginger and garlic to the rest.
Fry for a minute, add dals and stir for 2-3 minutes.
Add 3-3 1/2 cups water. Transfer to a cooker container.
Add the turmeric to the dal, and pressure cook till done.
(approx.3 whistles)
Cool cooker and remove the dal. Stir gently.
Transfer to serving dish, add chopped coriander and fried
onions.
Reheat the ghee kept aside, add seeds, asafoetida, and curry
leaves.
Pour over dal while spluttering. Stir gently.
Serve hot with steamed rice or parathas.
Making time: 25 minutes (excluding cooker time) Makes: 4 servings. Shelflife: Best piping
hot and fresh.
