Ingredients:


½ cup mixed lentils (dals) - 1 tbsp each of red gram lentil (tuvar dal),
Bengal gram lentil (chana dal), moong lentil (moong dal),
whole black gram lentil (sabut urad dal) and whole puy lentil (sabut masoor dal)

2 tsp oil

1 large onion, finely chopped

¾ tsp garlic paste (or finely chopped adjusted to taste)

¾ tsp finely chopped/ grated ginger

¾ tsp coriander powder

¼ tsp turmeric powder

2 to 3 green chillies, slit (or as required)

½ tsp garam masala

salt to taste

1 ½ tsp lemon juice

1 tbsp chopped coriander



Method:


Soak the lentils (dals) in water for 3 to 4 hours. Cook the lentils (dals), in the water in which they were soaked, till they are very soft.

Heat the oil and sauté the onions till golden. Add the garlic, ginger and green chillies. Sauté for a couple of minutes till the raw small disappears. Now add the coriander and turmeric powders and stir for about half a minute.

Add the cooked lentils (dals) and the water in which they were cooked. Add the salt, mix well and bring to a boil. Turn the heat to medium and allow the lentils to simmer for a couple of minutes. If the dal is too thick, adjust to required consistency with water, but make sure the dal is on the thicker side and not watery.

Stir in the garam masala, lemon juice and chopped coriander just before serving. Serve warm with chappathis, naan, or rice. This dal also makes a filling soup with bread.