• 1 tablespoon rajma (red kidney beans)
• 1 tablespoon kabuli chana (chickpeas)
• 1 teaspoon lobia (black eyed beans)
• 1 tsp arhar dal (toor dal/ split pigeon peas)
• 1 tsp masoor dal (black lentil)
• 1 tsp lal masoor dal (red lentil)
• 1 tsp dhuli moong dal (split green gram)
• 1 tsp dhuli urad dal (split black gram)
• 1 tsp split moong dal with husk1 tsp split urad dal with husk
• Salt to taste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Tadka (Tempering)
• 2 medium onions- chopped
• 4-5 garlic cloves- chopped
• 1 inch piece ginger- chopped
• 4 medium tomatoes- pureed
• 1/2 tsp cumin seeds
• A pinch of hing (asafoetida)
• 1 1/2 tbsp ghee (clarified butter)

Wash and soak all the dals (lentils/pulses) and legumes overnight. Drain. Pressure cook them with enough water, salt, turmeric and red chilli powders. Boil till chickpeas or kabuli chana is tender.

For the tadka or tempering, heat ghee in a pan and add cumin seeds. When they change color, add hing. Add onion and sauté till light brown.

Add garlic and ginger and fry for 1 minute. Add tomatoes and cook covered till tomatoes are soft and mushy.

Pour this tadka over boiled dals and mix. Simmer mixed dal on a low heat, covered, for 5-6 minutes. Serve hot with roti or rice.

by Pak101.com (few years ago!) / 3437 views