Dal Tadka

Ingredients
Tur dal - 1/4 cup Moong dal - 1/4 cup Channa dal - 2 tbsps (bengal gram) (soak for 15 mts in water) Green chilies - 2, slit length wise Ginger, finely minced turmeric powder - 1/4 tsp Coriander seeds - 1/2 tsp (crushed) (optional) Tomato - 1, finely chopped Ghee - 1 1/2 tsps (or oil) Cumin seeds - 1/2 tsp Asafoetida - large pinch Dry red chilies - 1 or 2 Green chili - 1, slit Red chili powder - 1/2 tsp Curry leaves (optional) Ghee - 1 1/2 tsps (or cooking oil)

Method
1. In a pressure cooker, add 2 cups of water and add the three lentils/dals, green chilies, ginger, asafoetida and turmeric powder and pressure cook upto 3 whistles. 2. Heat ghee/oil in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and saute for 4 minutes. 3. Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to medium flame for 10 minutes without lid or till you get the consistency of your choice. 4. Remove onto a serving bowl and keep aside while you prepare the tempering. 5. Heat ghee in a small pan, add the cumin seeds and as they splutter, add asafoetida, red chilies, green chili, red chili powder and curry leaves and saute for a few seconds. Turn off heat and pour this over the dal.