Preparation Time : 50 mins

Ingredients :
175 gmsChanna dal (Yellow Split Peas)
90 gms White Gram Beans
45 gms Yellow Mung Beans
45 Grams Red Lentils
1/2 tsp haldi powder
6 tbsp Vegetable Oil
2 medium Onions, Peeled, Sliced in Thin Rings
2 tsp garlic, Minced
2 tsp ginger, grated
3 Medium Tomatoes, Sliced
2 tbsp Vegetable Oil
1 1/2 tsp jeera Seed
1/2 tsp kali mirch (Pepper)
4 tbsp fresh Corriander,chopped
2 green chillies, minced
salt to taste

Method:
Clean and wash all the beans thoroughly in several changes of water.

Put them in a deep pot with haldi powder and 1 1/2 litres of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered,for about 1/2 an hour.

Stir in the salt to taste. Keep the masar dal on a low simmer while you make the fried seasonings. Heat 4-6 tbsp of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly,until they turn light brown 18 mins. Add the garlic, ginger and chillies and continue cooking for 2 more mins.

Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter.

Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tbsp of the oil. When it is hot, add the jeera & pepper. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir for a few times, just to streak the dal with the spiced butter. Garnished with coriander.