• 1/3 cup masoor dal (split red lentil)
• 1/3 cup moong dal (split green gram)
• 2 tbsp toovar (arhar) dal
• 3 tbsp ghee
• 1 tsp cumin seeds (zeera)
• 1/3 cup finely chopped onions
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp finely chopped green chillies
• 1/2 tbsp ginger-garlic (adrak-lehsun) paste
• 1/2 cup finely chopped tomatoes
• 1/4 tsp turmeric powder (haldi)
• 1 1/2 tsp chilli powder
• 1 1/2 tsp coriander-cumin seeds (dhania-zeera) powder
• 1/2 tsp garam masala
• salt to taste
• 2 tbsp fresh curds (yogurt/dahi) , beaten
• 2 tbsp cream
• For The Garnish
• 1 tbsp finely chopped coriander (dhania)
• For Serving
• steamed rice
• salad of your choice

Clean, wash and soak the dals together in a bowl for an hour. Drain and keep aside.

Heat the ghee in a pressure cooker, add the cumin seeds, onions, dried fenugreek leaves, green chillies and ginger-garlic paste, mix well and sauté on a medium flame for 3 to 4 minutes or till the onions turn translucent.

Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and garam masala, mix well and cook on a medium flame for 5 minutes, while stirring continuously.

Add the dals, salt and 2½ cups of hot water, mix well and pressure cook on a high flame for 3 whistles.

Lower the flame and pressure cook for another whistle.

Allow the steam to escape using natural release method, ( refer handy tip) before opening the lid.

Add the curds and cream and mix well. Garnish with coriander and serve immediately with rice and salad.

by Pak101.com (few years ago!) / 1054 views