- Toor Daal – 1 cup
- Mung Daal without Skin – 1/2 cup
- Mung Daal with Skin – 1/2 cup
- Chana Daal – 1/4 cup
- Urad Daal – 2 Tbsp
- Salt – 1 tsp
- Water – 4 cups
- Oil – 1 Tbsp
- Ghee – 1/2 Tbsp
- Bay Leaf – 1
- Dry Red Chili – 1
- Cumin Seeds – 1 tsp
- Cloves – 5, roughly crushed
- Black Peppercorns – 5, roughly crushed
- Asafoetida – 1/4 tsp
- Turmeric – 1/2 tsp
- Onion – 1 medium, finely chopped
- Ginger – 1 Tbsp, minced
- Garlic – 1 Tbsp, minced
- Green Chilies – to taste, finely chopped
- Tomato – 1 large, pureed
- Salt – to taste
- Coriander Powder – 1 Tbsp
- Garam Masala – 1 tsp
- Cumin Powder – 1 tsp
- Red Chili Powder – 1/2 tsp
- Water – 3 to 4 cups
- Lime/Lemon Juice – to taste
- Cilantro (Coriander) – 10 sprigs, chopped for garnishing
- Ghee – 1 to 2 tsp
- Red Chili Powder – to taste
Method:Combine all Daals and wash well. Soak for 30 minutes.
Drain soaking water and add Daals soaked for a pressure cooker.
1 teaspoon salt, 4 cups water and pressure cook for 1 whistle add. Switch off the stove and not left open until the internal pressure cooker.
Meanwhile, heat 1 Tbsp oil in a pan on medium heat 1 / 2 Tbsp butter.
Bay leaf, add dry red chilli and cumin. Allow seeds sizzle.
Cloves, black peppercorns, add asafoetida and turmeric powder. Mix.
Immediately add onion and some salt. Mix well and cook for 1-2 minutes.
Garlic, ginger and add green chilies and cook for 2-3 minutes.
Pureed tomato and cook until oil separates from mixture.
Coriander powder, garam masala, add cumin powder and chilli powder. Mix and cook for 1 minute.
Add Daals cooked and mix well.
Add 3-4 cups water to a boil and allow to come to the lentils.
Lime / lemon juice and garnish with cilantro.
Extra seasoning in a small skillet, heat 1-2 tablespoons of butter, just until warm
Add red chili powder, mix and add the prepared dal.
Bati, Serve hot with rice or chapati.
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