Khazana of Indian Recipes

INGREDIENTS
Split gram (chana dal) l A cup Coriander leaves 2 tblspns
Whole green gram (moong) l A cup Cumin powder 1 tspn
Split black gram, skinless (uraddal) l A cup Red chilli powder V2 tspn
62 Pigeon peas, split (toor dal) l A cup Turmeric powder Vi tspn
Red lentils (masoor) 'A cup Tomatoes 2 medium sized
Salt as per taste Oil 3 tblspns
Ginger 1 one inch piece Cumin seeds V2 tspn
Dried red chillies 2 Cloves 4-5
Coriander powder 1 tspn Asafoetida a pinch
Green chillies 2 Garam masala powder V2 tspn
METHOD OF PREPARATION
1 Soak the pulses for at least two hours. Then boil them in salted water with
turmeric powder till done. Wash green chillies, coriander leaves and peel ginger.
Make a paste of ginger and green chillies. Chop the coriander leaves. Wash and
chop the tomatoes.
Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dried red chillies.
When cumin starts to change colour, add ginger-green chilli paste and saute for
sometime.
4 Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and
cook till oil separates. Add cooked lentils and water if required.
E> Cook for ten minutes, stirring well. Add garam masala powder and serve hot.