Ingredients
- Minnapappu/ Black gram – ¼ cup
- Senagapappu/ Bengal gram – ¼ cup
- Pesarapappu/ Split Green gram – ¼ cup
- Kandipappu/ Split Red Gram – ¼ cup
- Masoor dal – ¼ cup
To Temper
- Green chillies – 4
- Red chillies – 2 , broken into two
- Cumin seeds – 1 tsp
- Turmeric powder – ½ tsp
- Garam masala – ½ tsp
- Cloves – 3
- Cardamom pods – 2
- Asafoetida – a pinch
- Oil/ Butter – 2 tbsp
Preparation Method
Wash well and soak all the dals in water for four hours. Cook all the dals in an open vessel. The dals acquire a special flavor when cooked in a vessel, rather than pressure cooked. This needs to be simmered for a long time.
If you are using pressure cooker, give 4 whistles, cool and open.
When the lentils are cooked, heat 2 tbsp of clarified butter in a pan. Add cumin, asafoetida, cloves and cardamoms.
When the cumin seeds crackles, add a little water and red chilli. Now add the dals mix and stir for two minutes. Let the lentils cook for another 10 minutes. Add the garam masala, check the salt.
Garnish with fresh coriander leaves and slit green chillies.
Tastes good with Roti/ Rice.
