Ingredients
To Pressure Cook:
- ½ cup toor dal
- 2 tablespoon chana dal
- 1 tablespoon masoor dal
- 2½ cups hot water
- 2 green chillies
- ¼ teaspoon turmeric
- Salt to taste
Dal Base:
- ½ tablespoon ghee
- 1 green chilli
- ½ teaspoon cumin seeds
- 1 teaspoon Kashmiri chilli powder
- ½ teaspoon coriander powder
- Pinch of hing
- 1 tomato
- Salt as needed
Optional:
- ¼ teaspoon dry ginger powder
- 2 tablespoon chopped coriander leaves
- 1 –2 teaspoon lemon juice
Tempering:
- ½ tablespoon ghee
- ½ teaspoon cumin seeds
- 1 –2 dried red chillies
- Pinch of hing
Instructions
- First,Wash toor dal, masoor dal, and chana dal well.
- add hot water, green chillies, turmeric powder, and salt. Bring to a boil
- Pressure cook for 4 whistles. Let the pressure release naturally.
- Mash the dal well and set aside.
- Heat ghee in a pan.
- Add green chilli and cumin seeds; sauté briefly.
- Furthermore,Add Kashmiri chilli powder, and coriander powder; sauté for a few seconds.
- Add tomato, asafoetida and salt; cook until mushy.
- Furthermore,Add the mashed dal and mix well. Bring to a gentle boil.
- Add dry ginger powder, coriander leaves. Turn off the heat.
- In a small pan, heat ghee.
- Add cumin seeds, dried red chillies, and hing. Sauté briefly.
- Pour this tempering over the dal. Mix well.
- Finally add lemon juice.
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