Rang birangi dhal – Mix of lentils simmered in a tomato onion gravy

Background:

A good way to use up small amounts of dhals leftover. It is wholesome, nutritious and pretty filling. Goes well with rotis and or parathas. Also good as a hearty soup.

Stuff you will need:

A handful each of the following mixed, washed and soaked overnight or through the day.

Masoor dhal
Channa dhal
Kabuli channa
Cow eyed peas
Black whole urad dhal
Green whole moong dhal
Rajma

Onion – 1 large
Plum tomatoes – 4-5
Garlic – 1 pod chopped
Ginger – 1 inch cube chopped
Green chillies – 3 slit
Spring onion  – 1 chopped to garnish
Shahi Dhal masala – 2 tsp
Turmeric – 1 tsp
Salt to taste
Ghee – 3 tsp
Kasuri methi – 1 tsp
Jeera or panch puran – 1 tsp
Coriander leaves – a handful chopped

How to make it?

In a small pressure cooker heat ghee and add the panch puran or jeera. When it browns add ginger, garlic and green chillies. When they are fried, add turmeric, kasuri methi and dhal masala and stir a bit. Add onions and saute till light pink, add tomatoes and salt and close and cook till ghee separates out. Now add the soaked and drained dhal. Add three cups of water and pressure cook for 4-5 whistles. When done garnish with spring onions and cut coriander leaves

Serves four

Special notes:

Adjust water to achieved desired consistency of dhal. A dash of lime juice may be added if needed.

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