PREPARATION

1. In a mixing bowl, add 50 grams split pigeon peas, 50 grams split mung beans, 50 grams whole red lentils, 50 grams split bengal gram, 50 grams split green mung beans, 1 litre water and soak for 30 minutes.

2. In a deep pan, add soaked dals, 1 litre water, 1 teaspoon turmeric, 1 teaspoon salt and mix well to combine. Cook till you hear 2 whistles. Keep aside.

3. Heat 2 tablespoons ghee in heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon mustard seeds, 1/2 teaspoon asafoetida, 1/2 inch cinnamon stick, 1/2 teaspoon garlic, 1 teaspoon ginger and fry them till the raw aroma of ginger goes away.

4. Add 1 teaspoon green chili, 80 grams onions and fry until translucent. &. Then, add 160 grams tomato and saute until the tomatoes are soft and pulpy.

5. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

6. Add boiled dal and mix it well. Bring it to a boil.

7. Then, add 1 tablespoon dried fenugreek and mix well.

8. Garnish with coriander.

9. Serve hot with roti.