|
Ingredients
|
Quantity
|
|
Chana dal
|
50gms
|
|
Masoor dal (whole)
|
50gms
|
|
Toor dal
|
50gms
|
|
Moong dal (husked)
|
50gms
|
|
Urad dal (husked)
|
50gms
|
|
Maanh dal
|
50gms
|
|
Whole wheat – boiled and drained
|
45gms
|
|
Chilli powder
|
1 ½ tsp
|
|
Turmeric powder
|
1 ½ tsp
|
|
Salt
|
to taste
|
|
Cardamom
|
5
|
|
Cloves
|
5
|
|
Black cardamom
|
3
|
|
Cinnamon
|
5 cm
|
|
Bay leaves
|
5
|
|
Ginger paste
|
4 tsp
|
|
Garlic paste
|
3 tsp
|
|
Tamarind pulp
|
4 tbsp
|
|
Lemon juice
|
2 tbsp
|
|
Green chillies – slit lengthwise
|
4
|
|
Mint leaves
|
12
|
|
The first
tempering:
|
|
|
Ghee
|
1 tbsp
|
|
Cumin seeds
|
¾ tsp
|
|
The second
tempering:
|
|
|
Ghee
|
1 tbsp
|
|
Garlic cloves , minced
|
8
|
|
The third
tempering:
|
|
|
Ghee
|
1 tbsp
|
|
Red chillies, grounds
|
4
|
|
The fourth
tempering:
|
|
|
Ghee
|
1 tbsp
|
|
Curry leaves
|
24
|
|
The fifth
tempering:
|
|
|
Ghee
|
1 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
The sixth
tempering:
|
|
|
Ghee
|
1 tbsp
|
|
Asafoetida
|
¼ tsp
|
|
The seventh
tempering:
|
|
|
Onions – sliced fine and fried ghee until
golden
|
2
|
|
To garnish:
|
|
|
Crisp golden fried sliced onions
|
|
|
A handful mint leaves
|
|
Wash all the dals and soak in water for 30 minutes.
Put the lentils in a pan, add one liter water, chilli powder,
turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay
leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and
simmer until the liquid is absorbed (remove scum at regular intervals).
Heat ghee and add each tempering ingredients one after the other
and pour over the simmering dals and stir well.
Remove the lentils and pass through a fine mesh soup strainer into
a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and
(about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring
occasionally, until of thin custard consistency. Remove, sprinkle lemon juice,
stir and adjust the seasoning.
To serve: Remove to a bowl, garnish with
crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice,
or as an accompaniment.
Notes: (Six dals simmered together and seasoned seven
times)
