1/4 cup chana dal 1/4 cup red kidney beans/rajma 1/2 cup green moong dal 2 chopped tomatoes 2 chopped onion 1 tsp cumin powder 1/2 tsp chilli powder 2 slit green chillies 1 small clove chopped garlic 1 tbsp butter 1/2 tsp dry kasuri methi leaves 1 tbsp chopped coriander leaves 1 tbsp oil salt to taste
Soak the dals in water for about 6 hours. Drain the water and pressure cook until soft. Heat oil in a pan, add the chopped onion and green chillies. Saute until golden brown. Add the cumin powder, chilli powder, garlic, chopped tomatoes, salt and saute until the oil leaves the sides of the pan. Switch off the heat. Add this mixture to the cooked dal and cook on a low flame for 5 minutes. Heat butter in a separate pan, add the kasuri methi leaves and chopped coriander and saute for few seconds. Add this to the dal mixture and mix well. Serve with chapathis.
1 cucumber deseeded and chopped fine 2-3 red chillies 1 tsp white sesame seeds/til 1 tsp chana dal 1 tsp urad dal 1/2 cup grated fresh coconut Jaggery as needed tamarind paste salt to taste 1 tsp mustard seeds curry leaves 1 tsp oil
Dry roast chana dal, urad dal, white til and red chillies separately. Grind into a paste (with little water)along with coconut, jaggery, tamarind and salt. Add the chopped cucumber to this ground paste and mix well. Heat oil, when hot add the mustard seeds and curry leaves. Add this to the cucumber mixture and stir until combined. Serve with rice or chapathi.