By Shantika Bhat, VRG Intern

(Makes 9 servings)

1 cup moong whole dal (lentils)

1 cup masoor dal (lentils)

7 cups water

5 teaspoons oil

2 teaspoons mustard seeds

2 teaspoons cumin (jeera)

2 broken dried red chilies

1-4 curry leaves

A pinch hing (asafoetida)

1-1/2 medium-sized onions, chopped

3-4 teaspoons minced garlic

3-4 teaspoons minced ginger

⅓ cup chopped green bell pepper

1 cup chopped cabbage

2 cups chopped carrots

4 medium-sized tomatoes, chopped

½ cup chopped cauliflower

3 teaspoons turmeric

2 teaspoons red chili powder

2 teaspoons garam masala

1 teaspoon coriander powder

4-5 cups water

Salt to taste

In a large pot put moong whole dal and masoor dal and rinse them (drain water). Add 7 cups water and let the dal cook over medium heat for about 15 minutes until soft. Set that aside. In another pot, add oil, mustard seed, dried red chilis, cumin, curry leaves, hing, and fry in oil for 4 minutes. Then add onion, garlic, and ginger and continue to fry. Add turmeric, red chili powder, coriander, and garam masala and prevent from sticking to the pot by quickly adding tomatoes and green bell peppers and continue frying slowly. Once that’s cooked add cabbage, carrots, cauliflower, and 1 cup of water. Let that cook for 4 minutes. Add the dal from the other pot into this pot and add around 3-4 cups of water depending on how thick you want the dal. Add salt. Cook for 10-15 minutes.