Long long ago, so long ago, I myself have no clue how long ago, I made this dhall. It was lying there in the drafts for so long time. Finally I managed to write this today. I made this dhall when my husband was out of town. Here goes the recipe.
Ingredients:-
Moong dhall - 1/4 cup
Toor dhall - 1/4 cup
Channa dhall - 2 tsp
Mixed sprouts - 1/2 cup
turmeric powder - 1/2 tsp
Sambar powder - 1 tsp (acc to taste)
Tomato - 1 (chopped)
Salt to taste
Asafoetida - a pinch
oil- 1 tsp
mustard seeds- 1/4 tsp
Urad dhall - 1/2 tsp
red chillies - 2
Coriander leaves - for garnishing.
Wash both moong, channa & toor dhall nicely. Take a pressure cooker, put the dhall, sprouts, chopped tomato, add required amount of water, add turmeric powder, sambar powder and let it cook for 2 whistles. When the pressure is released, add required amount of salt and let it cook for another 3 minutes. Turn off the stove when u get the required consistency. In a small pan, pre heat oil, splutter mustard seeds, fry urad dhall and red chillies to golden brown and pour it on top of the dhall. Add a pinch of asafoetida and garnish it with coriander leaves. This goes well with hot steaming rice & ghee, rotis & pooris..
