• 50 grams Masoor daal
• 50 grams Maash daal (Urid daal)
• 50 grams Moong daal
• 1/2 tsp turmeric
• 1 clove of garlic, sliced thinly
• salt to taste
• For the tempering/bhagar:
• 2 tsp ghee or vegetable oil mixed with 1 tsp butter
• 1 tsp cumin
• 1 clove of garlic, thinly sliced
• 2-3 dried red chilli
• 3-4 curry leaves, fresh (optional)
• Garnish with:
• Chopped coriander
• Chopped green chillis
• A pinch of garam masala
• A handful of fried crispy red onions

Mix all the daals together, wash them and drain. Heat enough water to cover the daals in a saucepan and add 1 sliced garlic, turmeric and mix well.

Boil until daal is cooked though. Approximately 12 – 15 minutes or so on medium heat, keep stirring to avoid it sticking to the pan and add more water if it dries up quickly.

Using the back of a spoon, mash up the daal after its cooked. Pour into a serving dish.

Once cooked, add the salt to taste. In a small frying pan or tarka pan, heat the ghee or oil and butter.

Once hot, add the cumin, allow to splutter.

Next add the garlic and let it brown slightly, add the red chillis for a few seconds and lastly the curry leaves for just a second.

Pour over the daal immediately. Garnish and eat hot with bread or rice as an accompaniment or by itself.

by Pak101.com (few years ago!) / 1626 views