• Wash the dals together.
  1/4 cup split pigeon pea / arhar dal, 1/4 cup split yellow mung dal, 1/4 cup red masoor dal
• Combine 2 1/2 cups of water, dals and turmeric. Mix well and pressure cook for 2 whistles.
  1/4 tsp turmeric powder
• Allow the steam to escape before opening the lid and keep aside.

How to proceed

• Heat the oil or ghee (clarified butter) if you like in a kadhai, add the mustard seeds, cumin seeds and dry red chilli, saute on a medium flame for a few seconds.
  2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 1 whole dry red chilli
• Add the onions and saute on a medium flame for 2 to 3 minutes, till the onions turn translucent. Once onions turn translucent add ginger garlic paste, kasuri methi (dry fenugreek leaves) and saute until ginger garlic paste doesn't smell raw.
  1 tbsp ginger garlic paste, 1/2 cup chopped onions, 1 tsp crushed kasoori methi
• Add the tomatoes followed by salt, red chilli powder, cumin powder, coriander power and two green chillies and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  1 tbsp red chilli powder, 1 tbsp cumin powder, 2 slited green chillies, 1/2 cup chopped tomatoes, 1 tsp coriander powder, salt
• Add the prepared cooked dal, 1/4 cup of water, mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally. (Dal tastes better if you allow it to cook some more time.) In the last minute, add Garam masala, stir it for a minute and serve.
  1/4 tsp garam masala
• Serve immediately garnished with coriander.
  fresh coriander for garnishing