Directions
- 1Wash chana dal, masoor dal, and sabut masoor. Then soak them for 30 minutes.
- 2Soak moong dal, lobia dal, and rajma for 6-8 hours.
- 3In a cooker, add soaked dal, black cardamom, bay leaf, green chili, garlic, lauki, phali, onions, and tomatoes.
- 4Add asafoetida, salt, turmeric powder, red chili powder, and coriander powder.
- 5Add water (3 times the quantity of dal).
- 6Cover and cook for 2-3 whistles.
- 7Remove tomato skins and whole spices.
- 8Mash the dal a little bit with a ladle.
- 9In a small pan, heat mustard oil, add cumin seeds, dry red chili, chopped garlic, and ginger.
- 10Add Kashmir red chili powder.
- 11Pour the tadka over the dal.
- 12Cover instantly.
- 13Garnish with chopped green coriander.
Ingredients
- 2 tbsp Chana Dal
- 3 tbsp Masoor Dal
- 2 tbsp Moong Dal
- 2 tbsp Lobia Dal
- 1 cup Rajma
- 2 Black cardamom
- 2 Bay leaf
- 2 Green chili
- 3 Garlic
- 1 cup Lauki(bottle gourd)
- 1 cup Phali
- 2 Onion
- 2 Tomato
- 1 Asafoetida
- 1 tsp Salt
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 3 times of Dal Water
- 2 tbsp Mustard oil
- 1 tsp Cumin
- 2 Dry red chili
- 1 inch Ginger
- 1 tsp Kashmir red chili
- 1 cup Green coriander with stem
Equipment
cookerbowlladlesmall bowlsmall pan
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