This is 5-lentil dal curry. It goes really well with chipatis or naan bread.
50 g Mung Dal
50 g Red Dal
50 g Split Yellow (chickpea) Dal
25 g Urad Dal
25 g Split Green Dal
50 g Ghee or Vegetable Oil
5 g Cumin Seeds
1 medium Onion, chopped
(pinch) Asafoetida powder
10 g Garlic Paste
10 g Ginger Paste
2 Green Chilies, minced
5 g Kashmiri Chili Powder or cayenned (TO TASTE)
5 g Turmeric
2 small Tomatoes, chopped
Salt, to taste
Garam Masala to taste
1/4 bunch Cilantro, washed and chopped
1/2 Lemon, juiced
1) Rinse the lentils under cold water. Put them into a pot and cover with roughly 3" to 4" of fresh water. Add some salt, and some of the turmeric. Bring to a boil, and simmer until tender (past the grainy point, but before the total-mush point).
2) Heat the Ghee in a large pan, add the cumin seeds. When they start to crackly, add the onions and asafoetida powder, and cook until golden brown.
3) Add the garlic, ginger, and green chilies, and cook briefly (15 seconds).
4) Add the Kashmiri chili powder, and turmeric powder. Cook for up to 2 minutes, to get rid of the chalky texture of the powder.
5) Add the tomatoes and cook briefly.
6) Add the sauce mix to the lentils, and cook for 5 minutes.
7) Adjust seasoning, and add garam masala to taste. Finish with cilantro and lemon juice.