1 cupToor daal ( split pigeon pea daal ) 1 cup Chana daal 1/2 cup Moong daal ( yellow daal ) 1 tsp turmeric powder salt to taste 1 tbsp ghee – clarified butter ( vegan can use oil ) 1 tbsp tamarind pulp or lemon juice handful fresh chopped coriander
For tempering:-
1 tbsp ghee 1/2 tsp cumin seeds 1/2 tsp mustard seeds pinch of asafoetida ( hing ) few curry leaves 3-4 cloves of garlic chopped 4-5 bulb chillies
Method :-Mix all the daals and wash them, place in a big pan, add 5-6 cups of water, salt, 1 tbsp ghee and turmeric powder. Give it a stir.Bring it to a boil and let it simmer for half an hour. Let it simmer and cook till tender. Add tbsp of tamarind pulp or lemon juice. Turn the heat off. Now seasoned the daal by tempering . In a small pan heat ghee add seeds, hing, curry leaves, garlic and bulb chillies. When seeds pops add into cooked daal. Stir well and garnish with chopped coriander. Serve hot with steamy rice or round and soft gujarati rotlis
