Ingredients:
- Chana daal (Split Bengal gram) 1/4 Cup (soaked for 4-6 hours)
- Mong daal (Yellow lentil) 1/4 Cup (soaked for 4-6 hours)
- Mash daal (White lentil) 1/4 Cup (soaked for 4-6 hours)
- Arhar daal (Split pigeon pea) 1/4 Cup (soaked for 4-6 hours)
- Masoor daal (Split orange lentil) 1/4 Cup (soaked for 4-6 hours)
- Tamatar (Tomato) 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder ½ tsp
- Water 4 Cups or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Rafhan corn oil 1/4 Cup
- Zeera (Cumin seeds) ½ tsp
- Lal mirch (Red chillies) 4-5
- Tamatar (Tomato) 1 medium
- Adrak (Ginger) julienne 1 inch piece
- Hari mirch (Green chilli) 2
- Kary pata (Curry leaves) 12-15
- Amchor powder (Dried mango powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp (optional)
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
Directions:
In pot,add split Bengal gram,yellow lentil,white lentil,split pigeon pea,split orange lentil,tomato,ginger garlic paste,salt,red chilli powder,turmeric powder,garam masala powder,water,mix well and bring it to boil,cover and cook on low flame until tender (approx. 40-50 minutes).
Add fresh coriander and mix well.
In frying pan,add rafhan corn oil,cumin seeds,red chillies and mix well.
Add tomato,ginger,green chillies,curry leaves and cook for a minute.
Add dried mango powder,Kashmiri red chilli powder and mix well.
Pour tadka in daal mixture and mix well,cover and cook on low flame for 4-5 minutes.
Garnish with ginger,fresh coriander & serve!
Ajza:
- Chana daal (Split Bengal gram) 1/4 Cup (soaked for 4-6 hours)
- Mong daal (Yellow lentil) 1/4 Cup (soaked for 4-6 hours)
- Mash daal (White lentil) 1/4 Cup (soaked for 4-6 hours)
- Arhar daal (Split pigeon pea) 1/4 Cup (soaked for 4-6 hours)
- Masoor daal (Split orange lentil) 1/4 Cup (soaked for 4-6 hours)
- Tamatar (Tomato) 1 medium
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder ½ tsp
- Water 4 Cups or as required
- Hara dhania (Fresh coriander) chopped 1-2 tbs
- Rafhan corn oil 1/4 Cup
- Zeera (Cumin seeds) ½ tsp
- Lal mirch (Red chillies) 4-5
- Tamatar (Tomato) 1 medium
- Adrak (Ginger) julienne 1 inch piece
- Hari mirch (Green chilli) 2
- Kary pata (Curry leaves) 12-15
- Amchor powder (Dried mango powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp (optional)
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander) chopped
Directions:
Pot mein chana daal,mong daal,mash daal,arhar daal,masoor daal,tamatar,adrak lehsan paste,namak, lal mirch powder,haldee powder,garam masala powder aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per gul janay tak paka lein (approx. 40-50 minutes).
Hara dhania dal ker ache tarhan mix ker lein.
Frying pan mein rafhan corn oil,zeera aur lal mirch dal ker ache tarhan mix karein.
Tamatar,adrak,hari mirch aur kary pata dal ker ache tarhan mix karein aur 1 minute kliya paka lein.
Amchor powder aur Kashmiri lal mirch powder dal ker ache tarhan mix karein.
Tadka ko daal mein dal ker ache tarhan mix karein aur dhak ker halki ancch per 4-5 minutes k liya paka lein.
Adrak aur hara dhania dal ker serve karein!
