|Mixed dal||1⁄2 Cup (8 tbs), mixed|
|Oil/Ghee||1 1⁄2 Tablespoon|
|Onion||1 Large, finley chopped|
|Ginger||1 Teaspoon, chopped or grated|
|Garlic||3 Clove (15 gm), chopped|
|Coriander powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder/Green chilies||To Taste|
|Garam masala||1 1⁄2 Milliliter|
|Lemon juice||2 Teaspoon|
|Cilantro||1 Tablespoon, finely chopped|
Pick, wash and soak the dals, all together in 4 cups water.
It would be best if you let them soak for about an hour.
If you soaked them overnight, that would be perfectly fine too.
Heat the oil or ghee in the pan or cooker.
This is another dal whose flavour is enhanced by the addition of ghee.
Use it if you like the taste.
As soon as the oil heats up, drop in the onion.
Fry golden brown.
Add the next 6 ingredients.
Stir and fry for 1 minute.
Scoop out the dals from the water in which they were soaked with a large spoon or your hand.
Drop into the cooker.
Fry till the dals start sticking to the bottom.
Add the water in which the dals were soaked.
Close the cooker and let it come to maximum pessure.
As soon as it whistles, turn down the heat, and keep on the fire 14 minutes.
Let the pressure reduce on its own.
Open the cooker and check that the dals are all tenderised and the whole is well blended.
Stir together and boil away any excess liquid.
Just before serving, stir in the garam masala, lime juice and fresh coriander.