Unusual Mixed Dal
|Bengal gram||1⁄4 Cup (4 tbs), picked and washed|
|Split green gram||1⁄4 Cup (4 tbs), picked and washed|
|White gram||1⁄4 Cup (4 tbs), picked and washed|
|Water||6 Cup (96 tbs)|
|Turmeric powder||1⁄2 Teaspoon|
|Ginger piece||1 1⁄2 Inch, minutely cubed|
|Onion||1 , finely chopped|
|Black cardamom||1 , pounded|
|Cinnamon piece||2 Small|
|Cumin seeds||1 Teaspoon (Roasted)|
|Coriander||1 Tablespoon, finely chopped|
|Red chili powder||To Taste|
1 Soak the pulses in water for at least 1/2 an hour.
2 Bring the water to boil in the cooker and add to it all the ingredients including the pulses but excluding the cumin and oil. Close the cooker and after it reaches maximum pressure, reduce heat and keep for 10 minutes. Take off the fire and open the cooker after the pressure has reduced on its own.
3 Heat the oil. Add the cumin seeds. As soon as they start to darken, add to the cooked dal.
4 Serve garnished with the coriander.