Jodphur Lentils

Ingredients:

2 1/2 tbsps tur dal/kandi pappu/red gram dal
2 1/2 tbsps moong dal/pesara pappu/yellow lentils
2 tbsps channa dal/bengal gram/senaga pappu
2 tbsps masoor dal/red lentils
1 tbsp urad dal/minappa pappu/split gram dal
1 onion, finely chopped
2 green chilies, slit
1 tsp ginger, finely minced
1/4 tsp haldi/pasupu/turmeric pwd
1/4 tsp red chilli pwd
1 tomato, finely chopped
1 tbsp chopped coriander leaves
1 tbsp lemon juice
1 tbsp oil

For seasoning/poppu/tadka:

1/2 tsp cumin seeds
pinch of hing/asafoetida
2 red chilies, tear and de-seed
1/4 tsp crushed coriander seeds (optional)
1/2 tsp garam masala pwd
1 tsp ghee

1. In a pressure cooker, add 2 cups of water and all the five
lentils/dals and pressure cook upto 3 whistles. If cooking
over stove top, cook till the dals are almost cooked. Mash
the dals lightly.
2. Heat oil in a heavy bottomed vessel, add green chilies and
ginger and stir fry for 15-20 secs. Add the chopped onions
and saute for 5 mts.
3. Add red chilli pwd and turmeric pwd and combine. Add the
chopped tomato and saute for 5 mts.
4. Add the pressure cooked dal along with salt and combine. Add
a cup of water and lemon juice and cook on slow to medium
flame for 15 mts without lid or till you get the consistency
of your choice.
5. Heat ghee in a small pan, add the cumin seeds and as they
splutter, add the hing, crushed coriander seeds, red chilies
and garam masala pwd and turn off heat. Pour this to the dal
and combine.
6. Garnish with chopped coriander leaves. Serve with rotis or
white rice.