Mixed Dal

Wash all four dals together thoroughly under cold water until the water runs clear. Soak in water for 20 minutes, then drain.

In a pressure cooker, combine the soaked dals with 600 ml water, turmeric powder, and a pinch of salt. Pressure cook for 3–4 whistles until all dals are completely soft. Allow pressure to release naturally.

Mash the cooked dals lightly with the back of a spoon — the mixture should be thick but not completely smooth.

Heat ghee in a separate pan over medium heat. Add cumin seeds and let them splutter for 20 seconds.

Add finely chopped onion and cook for 7–8 minutes until deep golden brown.

Add ginger-garlic paste and slit green chillies. Cook for 2 minutes.

Add chopped tomatoes and cook for 5–6 minutes until they break down completely.

Add red chilli powder and coriander powder. Stir and cook for 1–2 minutes.

Pour the cooked dal mixture into the pan. Add remaining water to adjust consistency. Stir well to combine.

Bring to a boil, then simmer for 5–7 minutes. Add garam masala and adjust salt.

Garnish with fresh coriander leaves and a drizzle of ghee. Serve hot with roti or rice.