Ingredients

Masoor dhal ( red lentil)—1/4 cup

Channa dhal (kadale belle)—1/4 cup

Moong dhal (hesaru belle)—1/4 cup

Urad dhal (uddina belle)—1/4 cup

Toor dhal (togari belle)—1/4 cup

Ghee—1 teaspoon

Turmeric powder (arisina//haldi)—1/2 teaspoon

Water.—3 cups

Method for cooking dhal

Wash all the dhals, transfer to a pressure cooker,add turmeric powder,ghee and water .

Pressure cook for 3 whistles on medium flame

Tomatoes—2 (medium sized)

Onion (irulli//pyaz)—1(medium sized)

Ginger (shunti//adarak)—small piece

Garlic pods (belluli//lehsun)—3

Dry red chillies (ona menasina kayi//lal mirch)—3

( soak lal mirch in warm water for 5 minutes)

Transfer all the above ingredients to a mixer grinder jar and grind to smooth paste (purée).

Ghee—2 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds )—1 tablespoon

Curry leaves (karibevu//kadipatta)—few

Hing(asafoetida//ingu)—1 teaspoon

Heat ghee in a kadai or pan,once’s hot enough add sasive,jeera,curry leaves and hing.

When it starts spluttering,add in ground masala puree.

Stir on medium flame till the mixture starts leaving ghee .

Now add cooked dhal,and mix well..

Add enough water to adjust the consistency of dhal and salt.

Let it boil on medium flame.

Once boiled well switch off the stove.

Serve hot with rice,jeera rice, Rajasthani bati.