Bengal gram lentil – 1 cup Pigeon pea – 1 cup Green gram lentil – 2 cups Green chilies – 4 – 5 nos. Ginger – 1″ piece Turmeric powder – ½ tsp. Ghee – ½ tsp. Dried red chilies – 3 nos. Asafoetida – pinch Curry leaves (leaves only) – 2 sprigs Dried Mango – 3 – 4 nos. Salt – to taste Coriander leaves (for garnish) – 1 tblsp. Cumin seeds – ½ tsp. Ghee – ½ tsp.
1.) Soak all the lentils in water for 2 hours before the start of preparation. 2.) Wash them a couple of times before adding water and cooking on a medium flame in a pressure cooker for 3 whistles 3.) When the lentils are tender, remove the excess water and keep it aside. 4.) Place a tawa under the vessel containing the lentils and cook in on a simmer for about 10 minutes. Add turmeric powder, chopped green chillies, ghee, asafoetida and finely chopped ginger to this mixture. 5.) Mash the lentils slightly without making them into a puree. Add the boiled water which was kept aside. 6.) Bring the dal to a boil. When it starts boiling, add the curry leaves, dried mango, salt and dried red chillies. 7.) Reduce the heat to medium and cook for another 20 minutes. 8.) In a separate vessel, heat the ghee. When hot, add the cumin seeds. Allow it to temper. When the cumin seeds start changing the colour, remove from flame and add it to the dal 9.) Garnish with finely chopped coriander leaves and serve piping hot.
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