Lentils and beans used in this recipe are rich in cholesterol-lowering fiber. These are good for your cardiovascular health and have the ability to fill you up for a longer duration!
•Toor dal (Red gram or pigeon pea) - 1/2 cup
•Urad dal (Black lentils) - 1/2 cup
•Moong dal (Green gram) - 1/2 cup
•Red Masoor dal (a type of pulse) - 1/2 cup
•Chana Dal (Garbanzo) - 1/2 cup
•Onion - 1 large chopped
•Tomatoes - 2 large chopped
•Green Chillies - 2-3 slit
•Ginger - 2 inch piece minced
•Garlic - 2 pods minced
•Curry leaves - 1 sprig
•Cumin - half tsp.
•Red Chilli powder - half tsp.
•Turmeric - half tsp.
•Salt - as per taste
•Oil - 2 tsp.
•Juice of one lemon
•Red chilli dried - 2
•Mustard - half tsp.
•Wash and pressure cook all dals with enough water, take care not to be too thick, after boiling add salt and mash and keep aside.
•In another pan heat 1 tsp. oil ,add onion, green chilli, cumin, minced ginger garlic, saute for a few minutes then add chopped tomatoes , cover cook till soft, then add chilli powder and turmeric, fry 1-2 mins.
•Add mashed dal mixture to the above, adjust salt and consistency by adding little water, mix well cook on slow flame till it blends well.
•Switch off flame and add lemon juice(lemon juice not to be cooked). Mix well
•For tempering, heat remaining 1 tsp. oil, splutter mustard and add curry leaf and red chilli, fry 1 min. and add to the dal mix.
