Name: Mixed Daal Tadka recipe by Aalia Sabahat at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Kidney beans/Rajma 50 gms; Chana daal 50 gms; Moong and masoor daal mixed 50 gms; Onions 1 medium size sliced.; Tomatoes 2 medium size chopped.; Green chillies 2 / 3 chopped.; Coriander leaves chopped for garnishing; Ginger julienned 2 inch pc; Ginger garlic paste 2 tsp each; Turmeric powder, red chilli powder, cumin powder and garam masala powder 1 / 2 tsp of each.; Salt to taste; Oil 100 ml; Ghee 1 tbsp (optional )

Ingredients Serving: 2

Kidney beans/Rajma 50 gms
Chana daal 50 gms
Moong and masoor daal mixed 50 gms
Onions 1 medium size sliced.
Tomatoes 2 medium size chopped.
Green chillies 2 / 3 chopped.
Coriander leaves chopped for garnishing
Ginger julienned 2 inch pc
Ginger garlic paste 2 tsp each
Turmeric powder, red chilli powder, cumin powder and garam masala powder 1 / 2 tsp of each.
Salt to taste
Oil 100 ml
Ghee 1 tbsp (optional )

Instructions

Wash well and Soak the Rajma and chana daal for at least two hours. To it add the moong and masoor daal mixed and continue to soak for another 1 / 2 an hour.
Pressure cook this combination of pulses for 15 minutes. Just add water salt and turmeric powder at this stage.
Heat oil in a large pan add sliced onion and fry until golden brown. Remove half of it and to the remaining add ginger and garlic paste cook well add cumin powder and chilli powder. Cook well on sim until the spices are cooked well and oil separates.
Add the chopped tomatoes and green chillies.
Add a little water and cook on low flame.
Add the cooked pulses and check for the consistency.
Add garam masala powder and cook covered for 5 minutes.
Switch off the flame garnish with chopped coriander, ginger slices and the fried onion.
Just before serving add a tbsp of melted ghee.
Serve hot with roti or rice.

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