A simple daal with the flavours and aroma of asafetida and cumin. This no garlic-tomato-onion lentil soup works equally well with chapati, rice and with the very popular baked wheat cake from Rajasthan – baati.
Very simple to make and full of earthy flavours,this is a three lentil mix. I use moong, urad and chana daals.
To be boiled in the pressure cooker
Dhuli yellow moong daal/split and husked green gram- ½ cup
Dhuli urad daal/split and husked black gram- ¼ cup
Dhuli chana daal/split chickpea or bengal gram- ¼ cup
Salt- 1 tsp
Turmeric powder- ¼ tsp
Water- 2 cups
For the chaaunk/baghhar/tempering
Ghee/clarified butter- 1 Tbsp
Asfaetida/ heeng- ½ tsp
Cumin/jeera – 1 tsp
Ginger, grates- 1 tsp
Green chilli, chopped- 1 tsp (increase or reduce as per preference)
Red chili powder/lal mirch- ½ tsp
Fresh coriander , chopped – 2 Tbsp
Lemon juice- 1 tsp
Soak the daals for 30 minutes.
The small yellow lentils are dhuli moong/ split and husked green gram.
The large yellow lentils are dhuli chana/split bengal gram
The white lentils are dhuli urad/split and husked black gram (also used to make vadas)
Pressure cook with the salt and turmeric till tender
For the tempering, heat the ghee and add the heeng and jeera. Add the ginger and chilli and stir for half a minute. Take off the heat and add the red chili powder immediately. Stir and add to the cooked dal. Add the lemon juice and mix well.
Top with the chopped coriander and serve hot!
Seen here with baati dunked in it- the best way to enjoy a ghee soaked baati. It is as good with steamed rice or a hot chapati/fulkaa!