Ingredients

• To pressure cook:
• Moong dal - 1 cup
• Toor dal - 1 cup
• Turmeric powder - a pinch
• Asafoetida - a pinch
• To grind:
• Green chillies - a few
• Ginger - a small piece
• Almonds - 3
• Cashew - 3
• Khus Khus seeds - 1 tbsp
• Curry leaves - a few
• Coriander leaves - a small bunch
• To season:
• Tomatoes - 3 (medium)
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 2 tbsp
• Salt - to taste

How to Make Mix Dhal

• Wash both dals. Add sufficient water, turmeric, asafoetida and pressure cook.
• Soak the almonds and remove their skin.
• To the almonds, add cashew, khus khus seeds, green chillies, ginger, curry leaves, a little coriander leaves and grind them all to a smooth paste.
• Wash and dice tomatoes.
• Heat oil in a pan and add mustard and cumin seeds.
• When they splutter, add diced tomatoes and ground paste; saute for a few minutes.
• Pour in the well-cooked dal. Add salt and allow to simmer for a few minutes.
• Garnish with finely chopped coriander leaves.
• Serve hot with rice, chapattis, idli or dosa.