Ingredients

• 1 cup Tur dal / tuvar dal/ split pigeon pea lentils (kandi pappu/red gram da)
• 1 cup yellow moong dal (pesara pappu/yellow lentils)
• 1 cup chana dal (bengal gram/senaga pappu)
• 1/2 tsp coriander seeds
• 1/6 tsp asafoetida
• 2-3 green chillies, finely chopped
• 1 small onion, finely chopped
• 2 tomatoes, finely chopped
• 1/2 tsp turmeric powder
• 2 tsp ghee /oil
• Salt to taste
For tempering/tadka/poppu you will require:
• 1 tbsp oil / ghee
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• Few curry leaves
• 1 tsp ginger, minced
• 10 cloves of garlic, fine chopped
• 1 whole Kashmiri red chilli
• 1/2 tsp red chilli powder
• 1/2 tsp crushed kasuri methi (dried fenugreek leaves)
• Fresh coriander leaves, finely chopped (for garnishing)

Instructions

1. Pick and rinse the dals thoroughly in normal water and soak them separately at least for half an hour. Combine all three dals in a pressure cooker, add some salt along with 3 cups of water. Pressure cook dal for up to 4 whistles and keep aside. If cooking over stove top, then cook till dals are almost cooked. Uncover the pressure cooker and check it. Once dal is well cooked, beat it with a churner/ wooden spoon or with hand blander, till well mashed and creamy. Now here you have to decide the consistency of dal before tempering it.

2. Generally this type of dal is neither thick nor thin but has a medium consistency. Dal will be creamy but a little thick after pressure cooking. Add some water to get the desired consistency and simmer for 3-4 minutes.
3. Melt the ghee in a heavy bottomed vessel, crush coriander seeds and put in a ghee. Stir fry for few seconds and saute chopped onion on a low flame. Add chopped tomatoes, asafoetida, green chillies, turmeric and salt to taste. Stir fry for 3-4 minutes, till tomatoes tenders. Now add mashed dal and mix well.

4. Cook on a low flame for about 6-8 minutes, without putting lid on it. Cook continue, till you get the consistency of your choice. Remove onto a serving bowl and keep aside while you prepare the tempering. Heat a sauce pan and add oil or ghee in it. Add cumin seeds, mustard seeds and curry leaves. Allow the seeds to splutter and then add ginger and garlic. Saute for a while and add asafoetida, crushed kasuri methi, whole red chilli and red chilli powder. Pour the prepared tempering over dal.

5. Garnish dal with some freshly chopped coriander leaves.
6. Serve with roti, jeera rice or with any pulao recipe.

Notes