1/4 Cup Toor dal
1/4 Cup Chana dal
1/4 Cup Split Green Moong dal
1/4 Cup yellow split Moong Daal
1/4 Cup Masoor dal
1/4 Cup Udad Daal
1/4 Tea spoon Turmeric powder
Salt as per taste
1 Table spoon ghee / clarified butter or 2 Table spoon Oil
1 tea spoon cumin seeds/ jeera
1/2 tea spoon rai / mustard seeds
2 generous pinch asaefoetida
2 dried red chillies
1 Big onion Finely chopped
2 finely chopped green chilli
3/4 inch finely chopped ginger
8-10 finely chopped garlic cloves
2 Medium sized tomatoes finely chopped
1 Tea spoon red chilli powder
2 Tea spoon coriander powder
2 table spoon coriander finely chopped
Salt as per taste
Water as required

1. Soak all dals in water for 30 minutes.IMG_7778IMG_7783
2. Pressure cook dals (1 on high flame and 5 on low flame) with 1/4th tea spoon turmeric powder and 2 generous pinch of salt.
–Remember we will be adding salt while frying the dal as well, so be cautious about the amount of salt you add.
— If you don’t have pressure cooker, than cook the dals in a heavy bottomed pan, add enough water, gently mix at regular intervals,
otherwise the dal will get stuck at the bottom. Cook the dal until it becomes mushy.
3. Heat Oil or Ghee in a heavy bottomed pan.
4. Crackle 1 tea spoon cumin seeds, 1/2 tea spoon mustard seeds.
5. Add 2 dried red chili and saute for 15-20 seconds.IMG_7794
6. Add finely chopped onion and saute till onion becomes golden brown.IMG_7797
7. Add 2 finely chopped green chilies, chopped ginger and garlic and saute till raw aroma of garlic goes away.IMG_7801
8. Add red chilli powder, coriander powder and mix well till oil leaves the masala.IMG_7806
9. Add finely chopped tomato and saute till the tomatoes turn soft and mushy.IMG_7807
10. Add salt to taste and mix well.
11. Add pressure cooked dal.
12. Add water to adjusting consistency, don’t make too much watery.IMG_7810
13. Cover and simmer for 8-10 minutes, gently mix in between.
14. Garnish with 2 table spoon finely chopped coriander and serve mix dal fry with hot steamed rice, chapati, paratha or naans.IMG_7839

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