Dhaba Dal

For cooking dal (lentils)

• 2 tablespoons chana dal husked & split bengal gram
• 2 tablespoons tuvar dal husked & split pigeon pea lentils
• 2 tablespoons urad dal split urad dal with their husks (chilkewali urad dal)
• 2 tablespoons moong dal split mung lentils with husks (chilkewali moong dal)
• 2 tablespoons masoor dal (pink lentils)
• 1 pinch turmeric powder (ground turmeric)
• 2 cups water for pressure cooking

Other ingredients

• 1.5 tablespoons oil - can use ghee or butter
• 55 grams onion or 1 medium onion or ⅓ cup chopped onion
• 4 grams ginger or ½ inch ginger or 1 teaspoon crushed ginger
• 4 grams garlic or 6 to 7 small garlic cloves or 1 teaspoon crushed garlic
• 2 to 3 green chilies slit
• 2 to 3 dry red chilies
• 1 teaspoon kasuri methi, crushed
• 115 grams tomatoes or 1 large tomato, chopped or ½ cup chopped tomatoes
• ¼ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon red chilli powder (or cayenne pepper or paprika)
• ½ teaspoon coriander powder (ground coriander)
• ¼ teaspoon garam masala
• 1 pinch asafoetida (hing)
• ½ to ⅔ cup water or add as required
• salt as required
• 2 to 3 tablespoons chopped coriander leaves

Whole spices

• 1 teaspoon cumin seeds
• ½ inch cinnamon
• 2 to 3 cloves
• 2 green cardamoms
• 1 tej patta or indian bay leaf