In this recipe any pulses can be used. It can have four to five different pulses. The main being Urid dall. This is split black bean, another being Toor dall, this is split yellow bean, Moong dall, this is split skinned moong dall, and the fourth chana dall, this being split skinned brown chana.
- Prep Time : 10 minutes
- Cook Time : 45 minutes
There are two ways to cook this dish. One is to wash and soak all the lentils over night or cook in the pressure cooker in 3 cups of water with 1/2 tsp of salt and 2 tbsp oil. The soaked lentils can also be cooked in a pressure cooker. Cook until 3 to 4 whistles turn off the flame and let the pressure release. When the pressure is released open the lid and the lentils should have cooked to mash. Add chilli powder, turmeric and whisk until smooth, add more water if the lentils is thick in consistency. Make sure all the ingredients are dissolved and the mixture is smooth. In a saucepan heat 3 tbsp oil in a medium heat, add cloves , sliced garlic and asofoetida until the garlic is slightly brown and the cloves starts to pop.( Have a lid ready at this stage as the cloves will splutter) turn down the flame and add the mixture into the saucepan still having the lid handy to cover. Stir and let the lentil come to a boil. Taste if you need to add salt or chilli powder. Finally add the garam masala, keep stirring as the garam masala will form lumps. At this stage add more water if you prefer to have runny soup. This dish can be eaten with either fresh or leftover chapattis and even tastier with warm garlic bread.