1. Mix all the dals.
2. Wash thoroughly and soak for 30 minutes.
3. Pressure cook till done. (approx. 3 whistles).
4. Cool cooker, remove dal, beat with hand beater.
5. Make thin paste of the dry masala powders.
6. Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink.
7. Add the dry masala paste, fry for a minute more.
8. Add the dal and bring to boil. Simmer for 5-7 minutes.
9. Take dal in serving dish.

Just before serving give the tadka (seasoning) as follows:

1. Heat remaining ghee in a small saucepan
2. Add seeds (cumin and mustard). Allow to splutter.
3. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
4. Take off fire.
5. After 2-3 seconds, add lemon juice and chopped coriander.
6. Pour onto hot dal and cover for 2-3 minutes.
7. Stir and serve hot with plain or jeera rice or buttered rice.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh piping hot.

Image: Flickr/creativecommons rovingi