Ingredients
- 1/4 cup toor dal
- 1/4 cup moong dal
- 1/4 cup masoor dal
- 1/4 cup moong beans
- 1/4 cup black urad dal
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt
- 3 cups water
- 1 teaspoon ghee
- Dal:
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 2 red chilies
- 1 cup onion chopped
- 4 garlic cloves minced
- Ginger minced
- 3/4 cup heaped tomato chopped
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 1/2 teaspoon chili powder
- 3/4 cup water
- 1/4 teaspoon garam masala
- 1 heaped teaspoon salt
- Garnish:
- Coriander leaves
- Kasoori methi
- 1 teaspoon ghee
Instructions
- First, wash and soak all the dals.
- Add water, turmeric powder, salt, and ghee to the soaked dals; pressure cook for 3 whistles, then simmer for 1 minute.
- Heat ghee in a pan, add cumin seeds and red chilies, and sauté.
- Add onions, garlic, and ginger; sauté until translucent.
- Add turmeric powder, chili powder, coriander powder, and salt; sauté for 1 minute.
- Add tomatoes and cook until mushy.
- Add water and boil until it reaches a thick, stew-like consistency (thokku).
- Combine the cooked dals with the mixture, add water if needed, and boil for 2 minutes.
- Add garam masala, kasoori methi, coriander leaves, ghee, and adjust salt; simmer and boil briefly.
Video
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Notes
Dal thickens over time. If you're serving immediately, you can add extra water to adjust the consistency.
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