1/4 cup mung beans (moong dal)
1/4 cup white gram beans (urad dal)
1/4 cup pink lentils (masoor dal)
1/4 cup yellow lentils (toovar dal)
1/4 cup yellow split peas (channa dal)
1 large onion, minced
4 cloves garlic, minced
1-1/4 piece fresh gingerroot, grated or minced
2 fresh hot green chile peppers, minced
2 Tbsp vegetable oil
1 tsp turmeric
2 tsp ground coriander
1/2 tsp cayenne pepper
1 tsp ground cumin
Salt
2 Tbsp butter
2 peeled, chopped tomatoes
1 tsp garam masala
3 oz plain yogurt
2 Tbsp chopped fresh coriander
In a mortar and pestle, combine the onion, garlic, ginger and seeded chile peppers; pound until the fibers break down. Heat the oil and cook the paste for 5 minutes. Stir in the dal and when they are coated with the mixture, pour in 2 quarts of water. Bring to the boil, and stir in the turmeric, coriander powder, and cayenne. Simmer until the dal are cooked and half the liquid has evaporated. Sprinkle with the ground cumin and salt to taste.
In another pan, melt the butter and add the tomatoes, garam masala and yogurt. Cook for approximately 10 minutes, then pour over the dal mixture and garnish with fresh coriander.