Lentils

Ingredients

• 1/3 cup pigeon peas
• 1/3 cup washed moong dal
• 1/3 cup chana dal
• 2 tbsp oil/ghee
• 1/2 tsp cumin seeds
• 1 tablespoon salt
• 2 large tomatoes
• 2-3 green chilies
• 3-4 cloves garlic
• 1 small piece of ginger
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1 tablespoon ghee
• 1/2 tsp cumin seeds
• 2 dry red chillies
• 1 pinch asafoetida
• leaves chopped coriander

Steps

1. Wash all the pulses thoroughly and soak them in water for 1/2 hour.
2. Make a paste of tomatoes, green chilies, garlic, and ginger. Mix all the powdered spices into it.
3. Heat oil/ghee in a cooker, fry cumin seeds in it and then add tomato paste and fry.
4. Now put the lentils in the cooker, fry them a little, add water and salt, cover it, and let it whistle 4-5 times. Once it is cooked, take it out in a bowl.
5. Heat ghee in a tadka pan, fry cumin seeds, asafoetida, and dried red chilies, then temper and add chopped coriander leaves. The dal is ready.