Mix all the dals. Wash thoroughly and soak for 10 minutes. Pressure cook till done. (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater. Make thin paste of the dry masala powders. Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish. Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes. 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.
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 1|
|Calories from Fat: 380 (71%)|
|Amt Per Serving||% DV|
|Total Fat 42.3g||56 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 91.6mg||28 %|
|Sodium 202.7mg||7 %|
|Potassium 1212.4mg||32 %|
|Total Carbohydrate 47.9g||14 %|
|Dietary Fiber 20.7g||83 %|
|Sugars, other 27.2g|
|Protein 9.6g||14 %|
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Calories per serving: 536
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