Dal Masaledar

Ingredients:
1/2 cup Red Masoor Dal
1/4 cup Yellow Split Mung Dal
1/4 cup Black Split Urad Dal
4 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Dash of asafoedita
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
4 kokums
1 clove garlic
2 small green chillies
1/2 cup finely chopped cilantro
Pinch of Jaggery
Salt to taste

Spices:
1/4 inch Cinnamon stick
1/4 inch bay leaf
1/2 tsp Dal Makhani Masala
1/4 tsp each of Cumin and Coriander powder

Method:
Before starting the curry part, have all your dals cooked. I would just mix them all together and pressure cook with 1/4 tsp turmeric and a pinch of salt. Each pressure cooker is different so play around with yours. I would think about 6 whistles should do the trick! How much water? The dals should soak well. More is better than less. I would say about 3 cups for this recipe!

Masala part:
1. Take about 4 tbsp oil  in a pan or pot (keep the flame at a medium)
2. Before you start the tempering, keep all the ingredients from mustard seeds through cilantro chopped and ready to go.
2. Once hot, add the cinnamon stick and bay leaf. Add the mustard seeds, let them sputter, add cumin seeds right away, couple squirts of asafoedita - dont let it burn
3. Add all these at once: tomatoes, cilantro, kokum, garlic (finely chopped) and chillies, Sautee real well until its almost a mush. I would say about 3/4 mins on medium heat.
4. Add onions and sautee another 3/4 minutes. You want to see the whole thing as ONE paste.
5. Add the dal in this pan and mix really well. Add some water if its really thick. Use a masher to mash the dal really well. The black urad dal clumps up so you dont want clumps in your dal.
6. Bring to a boil, reduce the flame because it will start sputtering.
7. Add the Dal makhani masala, cumin and coriander powder, jaggery, and salt to taste..
8 Reduce heat, cover, and let the spices cook about 3/4 minutes. Monitor the dal because it may stick to the pan.
9. Garnish with finely chopped cilantro and some lime juice. It will go well with thick naans or jeera rice. I have even served this with Italian bread as Soup and Bread.