Keoti Dal

There are some days when we crave to have something simple and those days we immediately opt to make a dal. Try this dal on such a day, it is truly yummy.Keoti dal("keoti"means a mix of lentils) is a medley of four lentils. This dal is something which I make often at home as it is loved by all at home. Recipe is adapted from Nita Mehta's cookbook.

Ingredients

1/4 cup toor dal(split and skinned pigeon pea)

1/4 cup masur dal(red lentil)

1/4 cup split and skinned moong dal(green gram split)

1/2 cup channa dal(bengal gram-soaked in water for 20 minutes)

2 medium onions, sliced thin

1 tsp ginger paste

2 tsp garlic paste

1 tsp turmeric powder

2 whole green chillies

3-4 Tbsp lemon juice

4 Tbsp oil

salt to taste

For the tempering

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4 dry whole red chillies

few curry leaves

5-6 garlic cloves, sliced thin

3 Tbsp ghee or oil

 Method

• Drain the channa dal and cook it for one whistle in a pressure cooker adding 1/2 cup of water. Then keep it on a low flame for 3-4 minutes more. Remove from heat and release the pressure( keep the cooker under running water to release the pressure), transfer the dal into another vessel and keep aside.(The dal should be cooked and soft, but it should not turn mushy)
• Now add the remaining three dals into the same pressure cooker. Add 2 cups of water, salt and turmeric powder. Cook until the cooker gives off one whistle. Let the pressure drop by itself.
• Heat oil in a wok. Fry the onions till golden brown. Add the ginger and garlic pastes. Fry for a minute or so.
• Now add the boiled lentils and a little water. Bring this to a boil, then add the separately cooked channa dal, green chillies and the lemon juice. Check salt and add more if required. Remove from heat.

• For the tempering, heat ghee or oil on a small pan. Add the mustard and cumin seeds. Once they begin to crackle add the red chillies, sliced garlic, and curry leaves. When the red chillies darken, pour this on the prepared dal and close immediately with a lid, so that the aroma lingers in the dal.
• Mix well before serving. Pair it with hot rotis or phulkas.