Himachal Pahadi Dal Mixed Mountain Lentils Ghee Tempered Daily

Method

1. 1

   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.

2. 2

   Season with salt.

3. 3

   For tempering: heat 2 tbsp ghee in a small pan.

4. 4

   Add cumin — sizzle. Add thinly sliced garlic — fry 1 to 2 minutes until golden.

5. 5

   Add asafoetida and dried red chillies.

6. 6

   Turn off heat. Add red chilli powder and dry ginger powder — residual heat blooms them without burning.

7. 7

   Pour the entire tempering over the dal. Stir. Garnish with coriander.