25 June 2014,12:10 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Soak all the dals in water for 1 hour. Drain, then mix with the asafoetida, turmeric, salt and water in a pan. Bring to the boil, reduce the heat and cook until done. Add more water if required.
  • Mash the dal with a ladle and add the ginger, chilli powder, coriander and hot water. Mix well, then cook for 5 more minutes on a medium heat.
  • Heat the oil in a pan and add the cumin seeds and cloves. When the seeds change colour, add them to the cooked dal and stir well. Garnish with the mint leaves.


  • 200 grams split red lentils
  • 100 grams split green gram, skinless
  • 50 grams split pigeon peas
  • 50 grams whole black gram
  • Pinch of asafoetida
  • 1 teaspoon ground turmeric
  • 2 teaspoon salt
  • 2cm piece root ginger, crushed
  • 1 teaspoon red chilli powder
  • 1 teaspoon ground coriander
  • 2 tablespoon sesame oil
  • 2 teaspoon cumin seeds
  • 4 cloves
  • 2 tablespoon chopped fresh mint leaves

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