Maa ki daal/Kaali Dal/Black lentils

Maa ki dal (typically called maah di daal) or kaali daal is a typical recipe made in Punjabi households and this recipe my dear, has always been very much famous in my home. This is a very simple version of dal, unlike the Dal Makhani recipe, there is no butter, ghee, cream, cashews, spices etc. added in this recipe and this is a perfect homely recipe made only using black whole lentils, simmered in a simple masala and served without any garnish and served with simple garam garam ghee wali chappati.

My Nani has a saying about this dal in my home which goes like: "Maah di daal, te hove do ghee chupdi rotti naal" !! (Black lentils with two ghee smeared chappatis is a heaven!).

Have previously shared three equally yummy and different recipes using the same whole black lentils:
Dal Makhani: The royal taste of Punjab
Dal Bukhara recipe
Amritsari Langar wali Dal recipe

Here's the recipe for maa ki daal/ black lentils soup..

Ingredients:

Black whole lentils: 1 cup
Onion (chopped): 1
Garlic (chopped): 4 cloves
Ginger (grated): 1 inch
Tomato (chopped): 1
Green chili (finely chopped): 1
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Asafoetida: a pinch
Salt to taste
Red chili powder: 1 tsp.
Turmeric powder: 1 tsp.

1. Soak the black whole lentils in water for 6-8 hours or overnight. 
2. Wash thoroughly and drain the water in which the lentils were soaked. Pressure cook for 8-10 whistles with salt or until soft. 
3. Heat oil in a pan and crackle the cumin seeds. As they crackle, add the asafoetida.  
4. Add the onion and ginger and fry the onions until they are transparent. 
5. Add the garlic and fry for about 2 minutes. 
6. Add the tomatoes and green chili and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
7. Add the red chili and turmeric powder and mix well. Turn off the flame after 2 minutes. 
8. Add this masala to the boiled dal and simmer for about 15 minutes. Turn off the flame and serve hot. 
9. This dal is best served with simple chappatis smeared with ghee. Please do not add any garam masala or any other masala. This simple, homely flavor is actually the specialty of this dish without and added spices. Ideally this dal is also not garnished with anything and savored in its simple form.
10. Enjoy !!! 

Loved this recipe? Please do leave a comment/feedback in the comments section below as it really motivates me and don't forget to like my Facebook Page for more regular yummy updates. 

Amritsari Langar Wali Dal

Because you don't just make Dal Makhani and Dal Bukhara with the whole black lentils....

A dal so light and flavorful, a dal so very easy to prepare without the use of any ingredients such as cream, cashews, yogurt, milk or the like. This is the dal which is served in Gurudwaras in Langar and guess who taught me this recipe? Yes, the one and only my Nani Ji who worked as a 'gurudwara granthi' all her life.

Ingredients:

Black urad dal (whole): 1 cup
Chana dal: 1/2 cup
Salt to taste
Ginger (finely chopped): 1 inch
Red chilli powder: 2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1 tsp.
Ginger-garlic (crushed): 2 tsp.
Green chilli (finely chopped): 1
Onion (chopped): 1
Tomato (chopped): 1 big
Coriander powder: 1 tsp.
Kasoori methi (crushed): 1/2 tsp.
Garam masala: 1 tsp. (optional)
Mint leaves to garnish

1. Soak the black urad dal in warm water for about 4-6 hours and the chana dal in another bowl of warm water for about an hour.
2. Drain the water and wash well. Boil in a pressure cooker with salt, 1 tsp. red chili powder and the chopped ginger till 7-8 whistles. Let the pressure release itself.
3. By the time, make the masala. Heat oil on medium flame and crackle the cumin seeds. Add the crushed ginger-garlic and the green chilli and fry for about a minute.
4. Add the onions and mix, fry until the onions are turning transparent but don't let them brown. 
5. Add the tomatoes and sprinkle little salt. Let cook until the tomatoes are completely soft and mushy. 
6. Add 1 tsp. red chilli powder and coriander powder. Mix well and turn off the flame. 
7. Open the pressure cooker and mash the dals together completely. 
   
8. Add the prepared masala to the dal and simmer for about 20 minutes. Serve with chappati or rice. 
9. The above method is how the langar wali dal is made for gurudwaras. But we do make it often at home so for home we add a little bit more, to impart little taste. Add the crushed kasoori methi and garam masala in step 6 before mixing in with the dal. Also, this dal is never garnished with coriander (do we ever see any garnish in langar food? No.) but Nani told me it's also not done at home because this dal has no combination with coriander garnish. So, when preparing at home, always garnish with fresh mint leaves, or nothing at all. Enjoy !!!

Loved this recipe? Please do leave a comment/feedback in the comments section below.
Also, don't forget to connect with me on my Facebook Page for regular recipe updates.

Green Dal (No pressure cooking)

Green Dal is a very healthy and delicious dal which is specially easy because no pressure cooking is involved in this recipe. It is made from a combination of various green which can be increased, decreased or even changed according to your own taste. The leafy greens used in this recipe are mint, coriander, parsley, fenugreek leaves and spinach leaves. What's even more special: it's a no onion-garlic recipe so can be consumed even in fast. Now what more could you ask for?

More Dal recipes:

Beetroot Dal
Chana Dal
Dal Makhani
Nepali Dal
Spinach Dal

Ingredients:

Toor Dal (split pigeon peas): 2 cups
Cooking oil: 3 tsp.
Cumin seeds: 1 tsp.
Cinnamon stick: 1 inch
Fenugreek seeds: 1/2 tsp.
Dried red chili: 1
Green chilli (chopped): 1
Ginger (grated): i inch
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1 tsp.
Coriander leaves: a handful
Mint leaves: a handful
Parsley leaves: a few
Fenugreek leaves: a few
Spinach leaves: a handful
Garam masala: 1/2 tsp.
Kasoori methi: 1 tsp.

1. Soak toor dal in lukewarm water for 2 hours. 
2. Drain the water, wash well and keep aside. 
3. Heat oil in a wide pan (with lid) and crackle the cumin seeds. When they splutter, add the cinnamon, fenugreek seeds and dry red chili. 
4. After 30 seconds, add the ginger and green chilli and mix well. 
5. Add tomatoes and sprinkle salt. Mix well and let cook until the tomatoes are soft and mushy. 
6. Add the soaked and washed dal to the pan and sprinkle red chilli powder. Mix everything well and add a cup of water. 
7. Cover and let cook on medium flame for 15 minutes.
8. Remove cover and add all the chopped green leaves and give a good stir. Now don't cover, let cook uncovered for 5-7 minutes on medium flame or until it reaches desired consistency. 
   
9. Sprinkle garam masala and kasoori methi and turn off the flame. Without stirring, cover the pan again. 
10. Remove cover after 10 minutes, mix well and sprinkle lemon juice (optional) and serve with chappatis or rice. 

Loved this recipe? Please do leave a comment and/or feedback in the comments below; it really motivates me. Don't forget to join me on my Facebook Page for regular recipe updates. 

Murungakkai Sambhar (Drumstick Sambhar)

Ingredients:

Toor Dal (Split pigeon peas): 1 cup
Cooking oil: 3 tsp.
Onion (chopped): 1 (optional)
Tomato (chopped): 1
Green chilli (chopped): 1
Drumsticks according to taste
Salt to taste
Red chilli powder: 1 tsp.
Tamarind: 2 tsp.
Sambhar powder: 2 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1 tsp.
Curry leaves: a few
Dried red chilli: 1
Coriander leaves to garnish (optional)

1. Wash and boil the toor dal with salt for 5-6 whistles or until the dal is soft. Let the pressure release by itself and then open the pressure cooker and mash the dal.
2. Heat oil in a pan and add the onions and fry until they are transparent. I learnt this recipe from a friend who told me no onions are added in this sambhar but I added it for flavor. So this step is optional.
3. Add the tomatoes, green chilli and the chopped drumsticks. Add the salt and fry for few minutes until the tomatoes are soft and mushy. 
   
4. Add the red chilli powder, tamarind and sambhar powder and mix well. Let cook for another minute. The drumsticks will take more time to get tender so we will cook them more together with the dal.
5. So add this mixture to the boiled and mashed dal and add a cup of water. Let cook on medium flame for about 10-15 minutes so that the masala is incorporated and the drumsticks are also tender. Turn off the flame.
6. Prepare the tempering: Heat a tsp. oil and crackle the mustard and fenugreek seeds. Add curry leaves and red chilli and mix and fry for a bit.
7. Turn off the flame and add this tempering to the sambhar. Cover for 10 minutes. Open and stir well, serve piping hot with idlis, dosa etc.

Looking for more sambhar recipes? 

You can try this Hot and spicy sambhar and Parsley Parippu Rasam

If you love my recipes, don't forget to join me on my Facebook Page and Pinterest.

Parsley Parippu Rasam

Ingredients:

Toor dal: 2 cups
Parsley leaves: a handful
Garlic (chopped): 3 cloves
Peppercorns: 1/2 tsp.
Cumin seeds: 1 tsp.
Turmeric: 1 tsp.
Asafoetida: a pinch
Green chilli (chopped): 1
Curry leaves: a few
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1 tsp.
Sambhar masala: 1 tsp.
Tamarind paste: 2 tsp.

1. Wash and pressure cook the toor dal with salt and enough water and keep aside.
2. Grind together the following: parsley leaves, garlic, peppercorns, cumin seeds, green chilli, curry leaves and coriander seeds to a coarse paste and add turmeric and asafoetida to it and keep aside.
3. Heat oil in a pan and crackle the mustard seeds. Add the onions and let fry until they are transparent. 
4. Add the ground masala in step 2. and mix everything and fry for about 2-3 minutes. 
   
5. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. 
   
6. Add red chilli powder and sambhar masala. Add the tamarind and mix everything well and let cook for another 2 minutes. 
7. Add this masala to the boiled dal and add 2-3 cups of water and bring to a boil on medium-high flame. Simmer for about 10-12 minutes to get the desired consistency and turn off the flame. Serve with idlis or dosa.

Recipe credit: Crackle and Temper (Parvathy V. Nair)

Original recipe link: https://crackleandtemper.wordpress.com/2014/11/12/parsley-parippu-rasam/

Navratni Dal

Navratni Dal is another new experiment with lentils in my kitchen. I was inspired for this experiment by an incident where a non-Indian colleague was discussing about the Indian lentils and how we prepare them, and then as we discussed about the various colors and textures of the Indian lentils, I was tempted to experiment with a mix of many lentils.

Navratni dal is a mix of 9 Indian lentils which are pressure cooked together and tempered with mild spices with the usual onion-tomato. Read on the complete detailed recipe below.

Ingredients:

Moong dal: 3 tbsp.
Masoor dal: 3 tbsp.
Moth dal: 3 tbsp.
Black urad dal (whole): 3 tbsp.
Tuar dal: 3 tbsp.
Urad dal (washed): 3 tbsp.
Green moong dal (whole): 3 tbsp.
Green moong dal (broken): 3 tbsp.
Chana dal: 3 tbsp.
Cooking oil: 3 tsp.
Cumin seeds: 1 tsp,
Asafoetida: a pinch
Dry red chilli: 1
Onion (chopped): 1
Ginger-garlic paste: 2 tsp.
Green chilli (chopped): 1
Tomato (chopped): 1
Salt to taste
Red chilli powder: 1 tsp.
Coriander powder: 1/2 tsp.
Garam masala: 1/2 tsp.
Coriander leaves to garnish

1. Soak the black urad dal, moth dal, chana dal and green moong dal together in water for about an hour. 
2. Drain the water and pressure cook all the lentils together with sufficient water and salt for 7-8 whistles. Turn off the flame and let the pressure release by itself.
3. Heat oil in a pan and crackle the cumin seeds. Add the asafoetida and dried red chilli. Saute for a few seconds and ad the ginger-garlic paste and fry until the raw smell goes away. 
4. Add the green chilli and mix well. Add the onion and fry until they turn transparent.
5. Add the tomato and sprinkle salt. Let cook until it becomes soft and mushy.
6. Add the red chilli powder, coriander powder and garam masala and mix everything well. Let cook for another minute.
7. Add the masala to the boiled dals and mix well. Add about a cup of water and mix everything well, simmer the dal for about 15 minutes. 
8. Remove from flame, garnish with coriander leaves and enjoy !!

100 Indian recipes for chappati and rice

It has always been a challenge for me to decide on "what to cook today".. phew !! I try not to eat out, not to heat up frozen meals, not to eat canned food. The biggest challenge that comes is always deciding the menu. Also, eating at home everyday the same kind of food can get boring as well, no matter how healthy and economical it is. So I try to come up with various versions of the same ingredients by making twists and changing the curry base or the spices base to present new flavors which do not get boring and monotonous but a new dish every time (not really every time but well...) So today I'm sharing 100 different types of dishes (vegetarian and non-vegetarian) you can prepare and serve with simple chappati/paratha or plain rice.

VEGETARIAN DISHES:

STIR FRIES AND DRY VEGETABLES: 

Aaloo Baingan Korma

Aaloo Methi
Achaari Tomato Masala (can also be used as a base for different curries)

Bharwan Bhindi

Bhindi Masala

Capsicum Tomato Masala

Corn Capsicum

Fried Eggplant masala

Hariyali Corn
Jeera Aaloo
Matar Do pyaaza
Mix vegetable fry
Navratan Korma
Plum Tomato Fry (can also be used as a base for different curries)
Pudina Lauki masala
Punjabi Tomato Fry (can also be used as a base for different curries)
Vegetable Jalfrezi
White corny spinach

CURRIES AND VEGETABLES:

Aaloo Matar Subzi
Aaloo Tamatar Subzi
Achaari Baingan Kadhi
Achaari Paneer Masala
Baby onion ka salan
Black Eyed beans curry
Bottle gourd (lauki subzi)
Instant Arugula Kadhi
Kaju Curry Korma
Kashmiri Rajma (No onion-garlic)
Mirch Ka Salan
Nawabi Rajma Masala
Paneer Makhani
Peas Masala Kurma
Pindi Chhole
Punjabi Dum aaloo
Punjabi Kadhi with pakoda
Punjabi Rajma Masala
Quick Chhole Masala
Stuffed capsicum tomato fry
Stuffed Paneer capsicum
Stuffed Tomato
Tamatar Ka Salan


DALS:

Beetroot Dal

Chana Dal

Dal Bukhara

Dal fry with a twist

Dal Makhni: The royal taste of Punjab

Hot and Spicy Sambhar 

Lauki-Chana Dal

Lehsuni Dal Tadka

Mint Dal Fry

Mix dal: Moong, moth and chana

Nepali Daal

Panchmel Dal with baati (Rajasthani delight)

Punjabi Dal fry

Shahdani Dal

Spinach Dal

Sprouted Dal with Spinach

Urad Dal

NON VEGETARIAN DISHES

EGG RECIPES: 

Achaari Egg Curry

Egg Curry

Egg Curry in Coconut Milk

Egg Rezala

Fried Egg Curry

Goan Egg curry

Goan Egg Vindaloo

Green Egg Curry

Maharshtrian Style Egg Curry

Roasted egg pulusu

Rustic Egg Curry (Dhaba Style)

CHICKEN RECIPES:

Amritsari Murg Makhani

Beetroot Chicken

Butter Chicken

Chicken Achaari

Chicken Cafreal

Chicken Curry Masala

Dahi masala kadhai chicken

Dhaba Style Chicken Curry

Green Walnut Chicken Curry

Herbal Chicken

Himachali Tawa Murg

Kashmiri Chicken Curry

Kodi Kura (Andhra Style Chicken Curry)

Mint Chicken Korma

Olive Green Chicken

Orange Chicken

Red Chicken

Simple Chicken Cury

Sri Lankan Chicken Curry

Thai Chicken Curry

FISH RECIPES:

Achaari Fish Masala

Fish Curry in Mustard Sauce

Fish Molee

Green Meen Kuzhambhu

Lehsuni Fish Curry

Meen Vindaloo

Mint Fish Curry

Nepali Meen Peera (Fish curry in Coconut)

Red Fish Curry

Rustic Salmon Curry

Saffron Fish Curry

I hope you loved this post and found it useful. Please do leave your feedback and a comment in the comments section below as it really motivates me. Do join my Facebook Page for regular recipe updates. 

Beetroot Dal

Ingredients:

Moong dal: 1/4 cup
Green moong dal (tukda): 1/4 cup
Beetroots: 2
Cooking oil: 3 tsp.
Cumin seeds: 1/2 tsp.
Asafoetida: a pinch
Onion (chopped): 1
Garlic (chopped): 2 cloves
Tomato (chopped): 1
Ginger (grated): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Cumin powder: 1/4 tsp.
Coriander powder: 1/4 tsp.
Garam masala: 1/2 tsp.

1. Wash both the dals and pressure cook with one chopped beetroot and salt for 3 whistles. Let the pressure release by itself. Open the cooker and discard the beetroot.
2. Heat oil and crackle the cumin seeds. Add asafoetida and onions and fry until the onions become transparent. Add the chopped garlic and fry for about a minute.
3. Add the ginger, green chilli and tomato. Sprinkle little salt and let cook until the tomatoes are transparent.
4. Grate the second beetroot and add the beetroot. Mix everything well and add the dry spices: red chilli powder, cumin powder, coriander powder, mango powder and garam masala. Mix everything well and cook for about a minute.
5. Add this masala to the dal and let the dal simmer for about 10 minutes. Turn off the flame and serve hot !!

Dal fry with a twist

Ingredients:

Moong dal: 1/2 cup
Masoor dal: 1/2 cup
Cooking oil: 3 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Ginger (crushed): 1 inch
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Whole dried red chilli: 1
Garlic (chopped): 1
Asafoetida: 1 pinch
Garam masala: 1/2 tsp.

1. Heat 2 tsp. oil in a pressure cooker and add the chopped onions, let fry until they are transparent. 
2. Add the ginger, tomato and green chilli and sprinkle salt. Mix well and let cook until the tomatoes are beginning to become mushy. 
3. Add the washed dals and mix, add turmeric and red chilli powder and mix everything well. Add in 3 cups of water and close the lid, pressure cook until the dals are done, it usually takes about 2-3 whistles. Let the pressure release by itself.
4. Prepare the tempering: heat the remaining 1 tsp. oil and crackle the cumin seeds. Add asafoetida, dried red chilli and garlic. Fry on medium flame until the garlic is browned.
5. Open the pressure cooker and add this tempering to the dal. Do not mix. Add the garam masala and cover the cooker again. 
6. Open the cooker after 10 minutes and mix well. Serve hot !!

Rajasthani Delight: Panchmel Daal and Baati

PANCHMEL DAL:
As evident from the name, Panchmel dal is made by a combination of 5 lentils. It is a typical Rajasthani dish and being from the capital city of Rajasthan myself, I love to savor it as many times I get the chance to. On the occassion of Gangaur (which is a colourful festival celebrated by the Rajasthani women, I made this Rajasthani delicacy: Panchmel Dal and oven-baked baati.

Ingredients:

Toor Dal: 1/4 cup
Moong dal: 1/4 cup
Masoor dal: 1/4 cup
Chana dal: 1/4 cup
Green moong dal (split): 1/4 cup
Ghee: 2 tsp.
Mustard oil: 2 tsp.
Salt to taste
Turmeric powder: 1/2 tsp.
Dried red chilly: 1
Cumin seeds: 1/2 tsp.
Asafoetida: 1 heaped pinch
Cloves: 2
Cinnamon stick: 1 inch
Curry leaves: a few
Red chilli powder: 1/2 tsp.
Coriander powder: 1/4 tsp.
Mango powder: 1/4 tsp.
Garlic (chopped): 3 cloves
Onion (chopped): 1
Tomato (chopped): 2
Garam masala: 1/2 tsp.
Lemon juice: 1 tsp.

1. Wash and soak all the dals for about 15 minutes. Pressure cook with salt and turmeric until the dals are soft. Let the pressure release by itself. 
2. Prepare tempering: Heat the mustard oil and crackle the cumin seeds. When they splutter, add the dried red chilli, cloves and cinnamon.
3. Add the onions and saute until they are transparent. Add the tomato and sprinkle salt. Let cook until the tomatoes are soft and mushy.
4. Add the dry spice powder: red chilli, coriander powder, mango powder and garam masala. Mix well and let cook for about a minute to blend in the flavor. 
5. Add this tempering to the boiled and mashed dal. Do not add a lot of water, just a little if required. Let it simmer for about 10 minutes.
6. Heat the ghee and add the asafoetida. After 10 seconds, add the curry leaves and the chopped garlic. Let cook on medium flame until the garlic starts browning. Remove from flame and add this tempering to the dal. Remove everything from the flame. 
7. Add the lemon juice to the dal and mix well. Cover and let sit for about 15 minutes. Open and serve with hot baatis or even chappati or jeera rice.

OVEN BAKED BAATI:

Ingredients:

Wheat flour as required

Warm water to knead the flour

Ghee/oil to mix in the flour dough

Ghee to pour over the baatis

1. Add oil/ghee to the wheat flour and mix very well. I use olive oil because it is healthier. You might also add salt and carom seeds if you like.
2. Make a hard dough by adding very little water at intervals so that the dough is not sticky. When the dough is ready, make round balls from the dough the size of baatis you want.
3. Heat the oven and make small dents in all the baatis with a knife. Keep the baatis on the grilling plate and let it cook on high for 10 minutes. Then lower the temperature and let them cook for another 20-25 minutes so that the insides of the baatis are cooked properly. The oven temperature will vary with the type of oven. I keep at 250°C in the beginning (10 mins.) and then 150°C (for 20-25 mins).
4. Remove from the oven and break the hot baatis carefully. Pour a lot of ghee all over the baatis and serve piping hot with Rajasthani panchmel dal.

Lauki-Chana Dal

Ingredients:

Chana Dal: 1 cup
Lauki (chopped): 1
Salt to taste
Turmeric powder: 1/2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Ginger-garlic paste: 2 tsp. (I used minced in mortal-pestle)
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Coriander leaves to garnish

1. Soak the chana dal in water for about 30 minutes. Drain from the water and pressure cook with salt and turmeric until soft. Keep aside.
2. Heat oil and crackle the cumin seeds. Add the ginger-garlic paste and fry well until the raw smell goes away.
3. Add the onions and fry until they are transparent. Add the chopped lauki and green chilli and mix well. Add tomatoes after about a minute and sprinkle a little salt. Add the red chilli and mango powder. Mix well and add little water (3-4 tsp.) if required. Cover and let cook until the lauki is soft and done.
4. Remove cover and add the cooked chana dal. Mix well and simmer for 5 minutes. Turn off the flame, garnish with coriander leaves and serve.

Lemony Dal Tadka

Ingredients:

Toor Dal: 3/4 cup
Split green moong dal: 1/4 cup
Lemon pickle: 1/2 tsp. (I used home-made lemon pickle, alternatively small lemon wedges can be used)
Cooking oil: 3 tsp.
Onion seeds: 1/4 tsp.
Ginger (crushed): 1 inch
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Dhansak masala: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Cumin seeds: 1/2 tsp.
Curry leaves: 3-4
Asafoetida: 1 pinch
Garlic (crushed): 4 cloves
Dried red chilli: 1

1. Wash and boil both the dals togather with the lemon pickle and a little salt if required. Let it cool and keep aside.
2. Heat 2 tsp. oil and crackle the onion seeds. Add the crushed ginger and fry for half a minute. Add the onions and fry until they are transparent.
3. Add the tomatoes and green chilli, sprinkle salt and let cook until the tomatoes are soft and mushy. Add red chilli and turmeric and mix well. Add this masala to the dal after about 30 seconds. Mix well with the dal and simmer all this mix for about 10 minutes.
4. Now prepare the tempering: Heat the remaining oil and crackle mustard seeds and cumin seeds. Add the dried red chilli, asafoetida, curry leaves and garlic and fry until the garlic starts browning. Add this temper to the dal and mix well. Turn off the flame and cover. Remove cover after 10 minutes and serve.

Mix Dal: Moong, moth and chana dal

Ingredients:

Green moong dal: 1/4 cup
Moth dal: 1/4 cup
Chana dal: 1/4 cup
Salt to taste
Cooking oil: 2 tsp.
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Dessicated coconut: 1 tsp.
Mint leaves: a few
Cloves: 2
Cinnamon: 1 inch
Fennel seeds: 1/2 tsp.
Coriander seeds: 1/2 tsp.
Dried red chilli: 1
Mustard seeds: 1/2 tsp.
Onion (chopped): 1
Tomato (chopped): 1
Curry leaves: a few
Turmeric powder: 1/2 tsp.

1. Mix all the three dals and wash. Boil them with enough water and salt till the dals are soft,
2. Make a paste of the following: ginger, garlic, coconut, mint leaves, cloves, cinnamon, fennel seeds, coriander seeds, dried red chilli. Keep aside.
3. Heat oil in a pan and splutter the mustard seeds. Add the onion and fry until the onions are transparent.
4. Add the tomato and salt, cook until the tomatoes become soft and mushy. Add curry leaves and turmeric powder. Mix well and add the paste prepared earlier in step 2. Mix well and let cook for 5 minutes.
5. Mix this tempering in the boiled dals and let cook everything on medium flame for 10-12 minutes. Turn off the flame and serve with a dash of lime.