Split pigeon pea (toor dal/arhar dal) soaked
Split Bengal gram (chana dal) soaked
Split green gram skinless (dhuli moong dal) soaked
Split black gram skinless (dhuli urad dal) soaked
Dried fenugreek leaves (kasoori methi)
Spring onions with greens
Cut radish into medium cubes.
Quarter spring onions bulbs and chop the stems and some of the greens.
Heat oil in a pressure cooker.
Add cumin seeds, mustard seeds, asafoetida, spring onion bulbs with their stems and radish.
Mix and add turmeric powder and ginger paste and ½ cup water and mix.
Sauté for 2-3 minutes.
Add toor dal, chana dal, moong dal and urad dal and mix well. Chop green chilli and add along with salt and buttermilk and mix.
Add ½ cup water and kasoori methi and mix again.
Cover the cooker with the lid and cook under pressure till 3-4 whistles are given out.
Open the lid when the pressure reduces completely.
Transfer into a serving bowl and serve hot.