Served as main course. Vegetarian dish. Speciality: A cuisine for Durga Puja / Sharodiya festival

Indian

1/2 cup mixed dals (1 Tablespoon each of Arhar, Channa, Moong, Sabut and Masoor)

Oil, 1-1/2 Tablespoons

Onion, 1 large finely chopped

Ginger, 1 teaspoon chopped

Garlic: 3 cloves chopped

Coriander, 1/2 Tablespoon powder

Turmeric, 1/2 Tablespoon powder

Red chilli paste to teste

Salt, 1 teaspoon or to taste

Garam masala, a little

Lemon Juice, 1-2 teaspoon

Fresh Coriander, 1 teaspoon finely chopped

Pick, wash and soak the dals all together in 4 cups water. It would be best if you let them soak for about an hour. If you soak them overnight that would be perfectly fine too. Heat the oil in a pan. As soon as the oil heats up , put the onion. Fry until they are golden brown. Add the other six ingredients. Stir and fry for 1 minute. Scoop out the dals from the water with a large spoon or your hand. Drop into the cooker. Fry till the dals start sticking to the pan. Add the water in which the dals were soaked. Close the cooker and let it come to maximum pressure. As soon as it whistles, turn down the heat, and keep on the heat for 14 minutes. Let the pressure reduce on its own. Open the cooker and check that the dals are tenderized and well blended. Stir together and boil away any excess liquid. Just before serving, stir in the garam masala, lime juice and fresh coriander.

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