Mixed lentils
Ingredients
split pigeon peas/yellow lentils(toor daal) - one fourth cup
split green gram (moong daal) - one fourth cup
pink lentils (masoor daal) - one fourth cup
split chickpeas (harbhara daal/chana daal) - one fourth cup
vegetable oil - 2 tablespoons
mustard seeds - 1 teaspoon
cumin seeds - 1 teaspoon
turmeric - 1 teaspoon
asafoetida - one half teaspoon
onion - 1 cup, chopped
tomato puree - one fouth cup
ginger-garlic paste - 1 teaspoon
red chili powder - 1 teaspoon
garam masala powder - 1-2 teaspoons
jaggery - 1-2 tablespoons
curry leaves - 5-6
green chillies - 3-4, chopped
salt to taste
cilantro to garnish
Recipe
1. Clean lentils removing any small sticks or stones and wash with cold water. Soak lentils in cold water and set aside at least for an hour.
2. Replace lentils in a large sauce pan along with the soaked water. Add turmeric , asafoetida and water (if necessary) and bring it to boil over medium heat. Stir constantly to avoid froth gathering , simmer and cook for 15-20 minutes or until soft. Set aside to cool down.
3. After cooling down, place the cooked lentils in food processor or blender and process until smooth paste like mixture.
4. Heat vegetable oil in a sauce pan, add mustard seeds and cumin seeds and allow to splutter. Then add turmeric , onions, ginger-garlic paste, green chillies, curry leaves and saute for 3-4 minutes.
5. Add processed mixture of lentils , water (0ne cup) , tomato puree, red chili powder, garam masala powder, jaggery and salt to taste. Bring it to boil for 4-5 minutes and remove from heat, Garnish with cilantro and serve hot with roti/chapati/poli or rice.
Tip
You can use tamarind pulp (1 tablespoon) instead of tomato puree.