An unusual combination of five pulses
Serves 5

Ingredients:

50 gm toovar daal
50 gm channa daal
25 gm urad dall
50 gm moth daal
75 gm green moong daal
2 tsp salt
1 tsp red chili powder
1 tsp turmeric powder
3 tsp oil
2 bay leaves
A pinch asafetida
2 cloves
2 cardamoms
1 piece cinnamon
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp chopped green chillies
1 tsp chopped ginger
1 cup sliced tomatoes and onions
1 tsp mango powder
1 tsp coriander powder
4 tsp chopped coriander leaves
Garnish

Chopped coriander leaves

Preparation Method:

1. Clean and wash the daals and soak in water for 2 hours.

2. Add the turmeric powder, red chilli powder, salt, water and pressure cook the daals.

3. Heat the oil in a pan; add the asafetida, bay leaf, cinnamon, cardamoms, mustard seeds and the cumin seeds.

4. Add the green chilies and ginger. Fry well.

5. Add the sliced tomatoes and onions, fry well.

6. Add the cooked daals and mix. Add water to get the desired consistency. Simmer for a few minutes.

7. Mix in the mango and coriander powders. Add coriander leaves and mix.

8. Serve hot garnished with chopped coriander leaves.