A Rajasthani specialty combination of mixed lentils served with fried bread. High in protein, fat and carbs. The dal and masala are cooked in ghee giving a wonderful flavour.
Wash the pulses and soak for 1½ to 2 hours. Then pressure cook with little turmeric with 5 cups of water for at least 10 minutes on full pressure until nicely done. The dals should turn into a nice smooth paste. Heat 1 tbsp of ghee in a kadai and when it gets hot, add cumin seeds, when they splutter, add hing, ginger garlic paste and curry leaves. Add turmeric powder, and finely chopped tomatoes. Mix and then add red chilli powder, salt to taste and amchur powder (dry mango powder). Sauté all the ingredients well and cook the tomatoes until soft. Add the cooked lentils to the kadai, adjusting the consistency using some water. Let this simmer on a slow flame for 10 minutes, stirring occasionally. Sprinkle some coriander leaves on the top for garnishing.
