Serves: 4
Ingredients:
50gm Bengal gram lentil (Chana dal )
50gm Red Lentil (masoor dal (whole)
50gm Yello Gram (arhar/tuvar) dal
50gm Green Lentil (moong dal) (husked)
50gm Black Lentil (urad dal (husked)
50gm whole wheat
1/2 Tbsp. red chilly powde
1/2 Tbsp. turmeric powder
3 green cardamom
3 cloves
32black cardamom
2 sticks cinnamon,
2 bay leaves
1 Tbsp. ginger paste
1 ½ garlic paste
1/4 Tbsp. tamarind pulp
1 Tbsp. lemon juice
2 green chilies
10 mint leaves
8 cups water
salt to taste
For Tempering:
7 Tbsp. clarified butter (1 Tbsp. to be used separately with each of the 7 ingredient listed below)
1 tsp cumin seeds
5 cloves of garlic(crushed)
4 whole dried red chilies
10-12 curry leaves
½ Tbsp. mustard seeds
¼ Tbsp. asafoetida
2 medium size onions (sliced)
Method:
Boil the lentils in 4 cups of water with the red chilly and turmeric powders, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves and the ginger and garlic pastes, reduce to low heat and simmer until the liquid is absorbed. For the first tempering, heat ghee in a frying pan, add the cumin seeds and stir over medium heat until they begin to splutter. Remove, pour over the simmering lentils and stir.
For the all subsequent tempering repeat the process with different ingredients listed. Remove the lentils and pass through a soup strainer into a separate pan, return lentils to heat, add tamarind extract, whole wheat and water (approx 3 cups), bring to a boil, reduce to low heat and simmer, stirring occasionally, until of thin custard consistency. Drizzle lemon juice, stir and adjust the seasoning.
