Power Packed Dal

Ingredients

• ¼ cup split Bengal gram (chana dal)
• ¼ cup split pigeon peas (toovar dal)
• ¼ cup split red lentils (masoor dal)
• ¼ cup split green gram with skin (chilkewali moong dal)
• 3 tablespoons broken wheat (dalia)
• 100 grams red pumpkin, peeled and thinly sliced
• 1 medium carrot, peeled and sliced
• ¼ small cabbage, shredded
• 2 dried red chillies
• Salt to taste
• ¾ teaspoon turmeric powder              
• 3 tablespoons ghee                
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida (hing)
• 2 green chillies, chopped
• 6-8 curry leaves
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 teaspoon red chilli powder
• 2 tablespoons chopped fresh coriander leaves
• Fresh coriander sprig for garnish

Method

1. Take split Bengal gram in a bowl, add pigeon peas, red lentils, split green gram with skin and broken wheat and wash thoroughly. Add fresh water and soak for 30-40 minutes.
2. Drain the water and transfer this mixture into a deep pan. Add red pumpkin, carrot, cabbage, dried red chillies, salt, ½ teaspoon turmeric powder, 4 cups water and 1 tablespoon ghee. Mix and allow to boil. Remove the scum and cook on medium heat for 25-30 minutes.
3. Mash the cooked mixture with a mathni.
4. For tempering, heat 2 tablespoons ghee in another pan. Add cumin seeds and once they start to change colour, add asafoetida, green chillies and curry leaves, mix and sauté for a few seconds.
5. Add onion, mix and sauté till translucent. Add tomato and mix well. Add salt, mix and sauté for 2-3 minutes.
6. Add ¼ teaspoon turmeric powder and red chilli powder, mix well and saute for 1-2 minutes. Add coriander leaves and mix well.
7. Add this to the cooked dal and mix well.
8. Transfer the dal into a serving bowl, garnish with coriander sprig and serve hot.