PREPARATION

1. Take a bowl, place a stainer on it.

2. Add 75 grams split bengal gram, 75 grams split green gram, 75 grams pigeon peas, 500 milliliters water and wash them well.

3. Transfer this into a bowl, add 500 milliliters water and soak for 30 minutes.

4. Take a pressure cooker, add 1300 milliliters water, soaked lentils, 1/4 teaspoon turmeric, 1 teaspoon salt, 1 green chili and mix it well.

5. Cover it with lid and cook until you hear 2 whistles.

6. Open the lid and give it a nice stir.

7. Remove it from heat.

8. Heat 20 milliliters oil in a heavy skillet, add 2 pods green cardamom, 2 pods cloves, 1 dry red chili, 1/2 teaspoon cumin and stir well.

9. Add 1/4 teaspoon asafoetida, 1/2 teaspoon ginger, 1/2 teaspoon garlic and stir for 1 - 2 minutes.

10. Then, add 75 grams onions and fry till translucent or until it turns golden brown in cool.

11. Add 1/8 teaspoon turmeric and stir well.

12. Now, add the boiled dal and mix it well.

13. Bring it to a boil.

14. Add 1/2 teaspoon salt, 1/8 teaspoon black pepper and mix it well.

15. Bring it to a boil.

16. Add 1/2 teaspoon lemon juice, 2 tablespoons and mix it well.

17. Cook for 5 - 7 minutes on medium heat.

18. Remove it from heat.

19. Garnish with coriander.

20. Serve hot.