Never tried it earlier and neither knew how to cook, I went ahead and prepared it the spicy way.
What I ended up having was blog worthy!
This mixed dal was delicious, thick yet syrupy, and needless to say way more nutritious than any other variant.
Also, you can mix in the above mentioned dals from their individual packets. Say, combine 1 cup masoor with half cup of aarhar, green moong, chana, with 1/4 cup urad (urad is a black color slimy dal and more if it will turn the finished dish very slimy and dark in color).
Ingredients:
- 1 cup mixed dal (get Mixed Dal)
- 2 medium size onion finely chopped
- 1 medium size tomato chopped
- 3-4 green chillies slit
- 2 tej patta/bay leaves
- 2 tbsp. lemon juice
- 2 tbsp. vegetable oil
- 2 tbsp. Kitchen King (alternatively use 1tsp. zeera powder+1tsp. dhania powder+ 1tsp. garam masala powder) (get Kitchen King)
- 1 tbsp. ghee
- 1 tbsp. ginger-garlic grated/paste
- 1 tsp. cumin seeds/zeera
- 1 tsp. haldi/turmeric
- 1 tsp. red chilly powder
- 1/4 tsp. hing
- salt to taste
Method:
Soak dal in room temperature water for half an hour prior to cooking.
In a large handi/kadhai, heat oil.
Temper tej patta and zeera.
Add hing.
Stir for no more than 20 seconds or hing will burn.
Add and fry onions till brown.
Add green chillies.
Add tomatoes.
Stir for 1 minute.
Make a slurry of kitchen king, haldi, red chilly powder, salt and ginger-garlic paste.
Add it to the tomatoes.
Stir on low flame till oil surfaces on top.
Drain water from the dal and add dal to the onion-tomato mixture.
Add about 3-4 glasses of water.
On high flame, let the dal come to a rolling boil.
Then reduce the heat, and let dal cook for half an hour or till most of dal has disintegrated and the texture of dal is thick.
Cook and reduce the water according to your desired consistency.
Add lemon juice and cook for 1 minute more.
Switch off heat.
Add lemon juice and cook for 1 minute more.
Switch off heat.
Finish with ghee.
Serve hot with roti, paratha or rice.
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