Mixed Dal

Dal finds a permanent slot in all Indian meals. Since most of us have some form of dal almost everyday, there is a need for variety to avoid monotony setting in. Here’s a recipe for a very tasty dal which goes well with roti and even rice.
Ingredients:
½ small katori chana dal
½ small katori Tur dal
½ small katori green moong
½ small katori udad dal (white or black)
½ small katori masoor dal
( You can use any 3 or 4 or all of these dals)
One mall ball of tamarind
One medium sized onion finely chopped
1 inch piece ginger scraped and finely chopped.
8 to 10 flakes garlic peeled and finely chopped
2 green chillies finely chopped
¼ tsp turmeric powder
½ tsp mustard seeds
Few curry leaves
2 tbps pure ghee
Salt to taste
Few coriander leaves finely chopped
Procedure:
Wash and soak dals in 3 to 4 cups of water for an hour or more. Soak tamarind in 1 cup of water. Add turmeric powder and cook in a pressure cooker for 5 to 7 minutes after the first whistle on reduced flame. When cool open cooker lid and once again cook on low flame after adding salt and tamarind water. The grains of dal should be well cooked but clearly seen. Cook for a few minutes stirring occasionally. Now heat the ghee in a tadka kadai, add mustard seeds and let them slutter. Add ginger, garlic, onion and chillies and cook till onions are transulent. Put this into the hot dal and immediately cover with lid. Before serving add chopped coriander leaves