Ingredients

Pigeon Pea - 1 cup

Split green gram - 1 cup

Split Bengal gram - 1 cup

Cumin seeds - 1 tblspn 

Cinnamon - 1/2 nos

Indian Bay leaf - 1 nos

Red whole chilli - 1/2 nos 

Red chilli powder - According to taste

Coriander powder - 1 tblspn 

Asafoetida - 1/4 tblspn

Salt - To taste

Fennel powder - 1/3 tblspn 

Garam masala - 1 tblspn 

Tomato (big) - 1 nos

Onion (big) - 1 nos

Green Chilli - 2-3 nos

Ginger (small) - 1 nos

Coriander - To taste

Lemon - 1/2 tblspn

Oil - 4-5 tblspn

 
Steps

1. Rinse all the dals (peas and grams) for a couple of times in water. 

2. Then soak dals in water for 30 to 45mins. After 30 to 45 minutes drain all the water. 

3. Pressure cook the dals for 9-10min or till they are completely cooked.

4. Mash the cooked dal well.

5. If the dal mixture looks thick, add some water and stir to get a medium consistency in the dal.

6. In another pan, heat oil or ghee. Add cumin seeds and allow them to splutter. Then add cinnamon, bay leaf, broken red chilli and cumin seeds.

7. Fry till red chilli change color. Add crushed ginger and green chilli. Fry till aroma of ginger is absent. 

8. Add chopped onions , then after some time, add tomatoes, asafoetida, coriander powder, turmeric powder and garam masala powder.

9. Fry all spices well on a low flame until tomatoes become soft and mushy. Now add this mixture to the dal. Mix well.

10. Simmer the dal for 10 minutes so that the flavors of the spices infuse well with the lentils.

11. Add salt and mix well. Ready to serve!

Tip: Serve this dal with roti or steamed rice.