A combination of local mountain lentils slow-cooked and tempered with ghee and pahadi spices — the everyday protein source of the Himachali hill diet.
Ingredients
1/2 cup masoor dal (red lentils)
1/4 cup urad dal (black lentils with skin)
1/4 cup moong dal (split moong)
3 cups water
1/2 tsp turmeric
2 tomatoes — finely chopped
2 green chillies — slit
Salt to taste
For tempering:
2 tbsp ghee
1 tsp cumin seeds
4 garlic cloves — thinly sliced
2 dried red chillies
1/4 tsp asafoetida
1/2 tsp red chilli powder
1/4 tsp dry ginger powder
Fresh coriander
Method
Wash all three lentils together. Boil with 3 cups water, turmeric, finely chopped tomatoes and slit green chillies for 25 to 30 minutes on medium until all lentils are completely soft. Whisk lightly.
Season with salt.
For tempering: heat 2 tbsp ghee in a small pan.
Add cumin — sizzle. Add thinly sliced garlic — fry 1 to 2 minutes until golden.
Add asafoetida and dried red chillies.
Turn off heat. Add red chilli powder and dry ginger powder — residual heat blooms them without burning.
Pour the entire tempering over the dal. Stir. Garnish with coriander.