Split Bengal gram (chana dal)
Split pigeon pea (toor dal/arhar dal)
Split black gram skinless (dhuli urad dal)
Split red lentil (masoor dal)
Split green gram skinless (dhuli moong dal)
1 inch piece
Fresh coriander leaves
a few sprigs
Combine chana dal, toovar dal, urad dal, masoor dal and moong dal. Wash and soak in three to four cups of water for an hour. Drain and pressure-cook along with three cups of water and turmeric powder till done. Lightly mash the dals and keep aside. Peel, wash and finely chop ginger. Remove stems, wash and finely chop green chillies.
Peel, wash and finely chop onion. Clean, wash and finely chop coriander leaves. Heat ghee in a thick-bottomed vessel, add cumin seeds, cloves and bay leaves. When they give out a nice aroma, add ginger, green chillies and onion. Sauté on medium heat for a minute.
Add cooked dal and salt. Stir, cover and cook on low heat for three to four minutes. Add tamarind pulp and chopped coriander leaves and simmer for another two minutes. Serve hot.