Ingredients

• ½ cup yellow toovar dal

• ¼ cup moong dal (split yellow gram)

• ¼ cup masoor dal (split red lentils)

• ½ teaspoon mustard seeds

• ½ teaspoon cumin seeds

• 6 to 8 curry leaves

• ¼ teaspoon asafoetida

• 1 onion, chopped 

• 3-4 green chili, chopped

• 2 teaspoons garlic crushed

• 1 tsp ginger crushed

• 1 large tomato, finely chopped

• ½ teaspoon chili powder

• ½ teaspoon turmeric powder

• ½ tsp garam masala powder

• 1 cup mixed vegetables (capsicum, carrots, peas), finely chopped

• 1 tablespoon oil/ghee

• handful of chopped coriander leaves

• salt to taste

Method

1. Wash dals and soak in water for 15 minutes or more if desired.

2. Heat oil/ghee in a pressure pan. Add mustard seeds and cumin seeds.

3. When they crackle, add the curry leaves and asafoetida/hing. 

4. Add green chili and onion. Sauté for 3-4 minutes. 

5. Add the garlic and ginger and fry for a minute. 

6. Stir in the chopped tomatoes, chili powder & turmeric powder.

7. Now add the mixed vegetables.

8. Add a ½ tsp of garam-masala powder. 

9. Add the dals without the water and stir fry for 2 minutes.

10. Now add salt, 2 cups water, chopped coriander leaves and close pressure pan. 

11. Cook for 10-15 minutes.

Serve hot with rotis or hot steamed rice.

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