Chevti Dal

Ingredients 

• ¾ cup split pigeon peas (toovar dal), soaked for 30 minutes and drained
• ¼ cup split skinless green gram (dhuli moong dal), soaked for 30 minutes and drained
• 2-3 tablespoons split skinless black gram (dhuli urad ki dal), soaked for 30 minutes and drained
• 2 tablespoons split Bengal gram (chana dal), soaked for 30 minutes and drained
• ½ teaspoon turmeric powder
• Salt to taste
• 2-3 tablespoons ghee
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 1 tablespoon chopped garlic
• 1 tablespoon crushed ginger-green chillies
• ¼ teaspoon red chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon garam masala powder
• 2-3 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish
• Steamed rice for serving

Method

1. Put all the drained dals into a pressure cooker, add turmeric powder, salt and 3 cups of water and mix well. Cover the cooker and cook under pressure, on medium heat, till the pressure is released 4-5 times.
2. Open the pressure cooker once the pressure settles completely and mash the dals well with a churner.
3. Heat ghee in a non-stick wok, add cumin seeds and once they start to change their colour add asafoetida and mix well.
4. Add garlic and crushed ginger-green chilli, mix and sauté for 30 seconds.
5. Reduce heat, add red chilli powder, coriander powder and cumin powder and mix well.
6. Add the cooked dal mixture and ½ cup water and mix well.
7. Add garam masala powder and coriander leaves and mix well, cook on medium heat for 4-5 minutes.
8. Transfer into a serving bowl, garnish with coriander sprig and serve hot with steamed rice