PREPARATION

1. In a bowl, add 50 grams green mung beans, 50 grams white lentils, 50 grams split red lentils, 50 grams split bengal gram, 50 grams pigeon peas, 500 milliliters water and soak for 30 minutes.
2. Heat 20 milliliters oil in a pan, add 1 pod black cardamom, 1/4 teaspoon cloves, 1/4 teaspoon black peppercorns, 1 cinnamon stick, 3 dry red chili and stir well.
3. Add 35 grams coconut and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Then, add 140 grams onions, 1 tablespoon garlic and fry till translucent or until it turns golden brown in color.
6. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
7. Cook for another 3 - 5 minutes on medium heat.
8. Remove it from heat and transfer this into a blender and blend well.
9. Take a pressure cooker, add the soaked lentils in it, add 1 litre water, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.
10. Cover it with lid and cook until you hear 2 whistles.
11. Open the lid and give it a nice stir.
12. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 2 dry red chili, 1 bay leaf and stir well.
13. Then, add the cooked dal in it and mix it well.
14. Now, add the blended mixture in it and mix it well.
15. Bring it to a boil.
16. Add 1 tablespoon lemon juice and mix it well.
17. Add 2 tablespoons coriander and mix it again.
18. Cook for 5 - 7 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.

Chickpea Dal Curry

Servings - 2 - 3

INGREDIENTS
Chickpeas - 250 grams
Water - 1 litre
Split red lentils - 100 grams
Water - 700 milliliters, divided
Salt - 1/2 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Garlic paste - 1 teaspoon
Onions - 180 grams
Tomato - 200 grams
Tomato puree - 40 grams
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Water - 350 milliliters
Coconut milk - 50 milliliters
Spinach - 80 grams