Red Lentil / Masoor Dal - 1 tbsp
Yellow Lentil / Mung Dal - 1 tbsp
Split Pigeon Peas / Tur Dal - 1 tbsp
Split Black Lentil / Urad Dal - 1 tbsp
Split Bengal Gram/ Chanda Dal - 1 tbsp
Water - 5 cups
Turmeric - a pinch
Peanut Oil - 1/2 tbsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Curry leaves - 5
Garlic Cloves - 4, finely sliced
Green chillies - 2, chopped
Yellow Onion - 1/2, very thinly sliced
Tomato - 1, peeled and chopped
Red Chilli Powder - 1/2 tsp (optional)
Mix the lentils together, wash well, add 5 cups water, turmeric and salt and bring to boil. Simmer and cook for an hour till the lentils are soft and mushy. Alternatively, they can be pressure cooked till soft.
Heat oil in a big skillet. Add mustard seeds. One the seeds begin to pop, add the cumin seeds. Then add sliced garlic, curry leaves and green chillies. Cook for a minute and add the sliced onion. Cook till the onion begins to caramelise. Now add the chopped tomato and cook till the tomato gets soft.
Add the cooked dal and red chilli powder, if using, and mix well. Simmer for a few more minutes and serve hot.