Veggie Delight

Method :
Heat the oil (step I) in a wok on medium heat: add all the daals and roast till light golden in colour: Cool, remove from wok and wash well under running water in a strainer for a few minutes, rubbing with your hands. Drain the excess water and keep aside. Boil the daal in a pot on high heat with 4 cups of water: turmeric, red chili powders, salt and ginger. When the mixture starts to boil, reduce heat to medium and remove any scum that comes to the surface. Do not stir the mixture. Add the butter and boil for 30 minutes or until the daal is fully cooked. Reduce heat to low and stir with a ladle crushing the daal on the sides of the pot until a homogenous mixture is formed. Add lemon juice. Remove from heat and keep aside. Heat the ghee (step II) in a pan on medium heat; add cumin seeds, asafetida, and pounded coriander; stir well. Add dry red chillies and stir. Add the tomatoes and roast until fat appears on the sides. Transfer the daal mixture to the pan, mix well and bring to the boil. Remove from heat. Check seasoning. Transfer to a bowl and serve. *Preparation time: 1 ½ hours. Serves: 4