Five - Jewel Creamed Lentils

Ingredients:

• 175 grams channa dal
• 100 gms urad dal
• 100 gms rajma
• 50 gms moong dal
• 50 gms red lentils (masur dal)
• 4 tbs. fresh coriander chopped
• 6 - 8 tbs. Veg. oil
• 2 onions
• 2 tea spoons garlic and ginger paste
• 3 tomatoes
• 1 1/2 sp. cumin seeds
• 1 sp. pepper
• 2 green chilies
• minced 1 tea spoon paprika
• salt to taste

Method:

• Pick, wash and soak black urad whole and rajma overnight in 5 cups of water.
• Pick clean and wash all the beans thoroughly in several changes of water.
• Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres of water.
• Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together.
• (Pour one spoon of ghee or oil in that to avoid from sticking.)
• Cook over medium heat, partially covered, for about 30 minutes.
• Stir in the salt to taste.
• Keep the lentils on a low simmer while you make the fried seasonings.
• Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat.
• Add the onions and cook, stirring constantly, until they turn light brown.
• Add the garlic, ginger and chilies and continue cooking for 2 more minutes.
• Increase the heat to high, add the tomatoes, and fry, turning them carefully and stir, until they look slightly browned and cook well.
• Pour the entire contents of the pan over the dal and gently stir to mix.
• Continue simmering while you make the spiced butter.
• Wipe the frying pan clean and place it on medium-high heat.
• Add the remaining 2 tablespoons of the oil.
• When it is hot, add the cumin and paprika.
• Immediately pour the entire contents of the pan over the dal.
• Stir a few times, just to streak the dal with the spiced butter.
• Serve garnished with coriander and more paprika.