Masala Dal, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices.
Recipe Link : http://www.tarladalal.com/Masala-Dal-1538r

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Masala Dal

Dal is healthy, plain or spicy. But, this is one excellent dal you just cannot resist! comprising of four key varieties of pulses, cooked with onions and tomatoes, and perked up with a range of carefully chosen spices, Masala Dal is just the thing to have with hot rice and rotis.

Preparation Time: 20 minutes.
Cooking Time: 20 minutes.
Serves 4.

2½ tbsp yellow moong dal (split yellow gram)
2½ tbsp masoor dal (split red lentil)
2½ tbsp chilkewale urad dal (split black lentils)
2½ tbsp toovar (arhar) dal
Salt to taste
1 tbsp ghee
¼ cup grated onions
½ cup finely chopped tomatoes
Salt to taste

To be ground into a smooth paste (using little water)
3 garlic (lehsun) cloves
1 tsp coriander (dhania) seeds
½ tsp cumin seeds (jeera)
¼ tsp turmeric powder (haldi)
1 tbsp chopped coriander (dhania)
4 whole dry Kashmiri red chillies , broken into pieces
½ tbsp sliced ginger (adrak)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole black peppercorns (kalimirch)

For the garnish
2 tbsp finely chopped coriander (dhania)

For serving
Rice
Parathas

1. Wash all the dals together, salt and 1½ cups of water, mix well and pressure cook for 2 whistles.
2. Allow the steam to escape before opening the lid.
3. Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
4. Add the prepared paste and sauté on a medium flame for another 1 to 2 minutes.
5. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Add the cooked dal and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
7. Garnish with coriander and serve hot with rice or Parathas.