Ingredients:

2 tbsp whole mung or moong dal
2 tbsp gram dal
2 tbsp Tur Group (Arhar Dal)
2 tbsp of urad dal
2 tbsp Masur Dal
1/2tsp cumin seeds
A pinch of asafoetida
 2-3 cloves
4-5 pepper, optional
1 whole dry redchilli
1 green cardamom
1tsp finely chopped ginger
1 green chili, cut in equal length, optional
1 medium tomato, finely chopped
1/2 tsp Coriander Powder
1/4 tsp turmeric powder
1/2 tsp Amchoor Powder
1/2 tsp redchilli powder
 2 tbsp ghee or oil
3tbspn finely chopped coriander
salt to taste

Method:

Wash the whole mustard, gram dal, tur dal, urad dal and lentils in water and soak them in water for 30-40 minutes. Remove excess water from the pulse and put it in an aluminum / steel pressure cooker with a capacity of 3-4 liters.

Put 1½ cup of water and salt and let them cook on medium flame. Turn off the gas. When the pressure of the cooker is over, open the lid. Mash the pulse a little with a spoon. Heat the ghee on medium flame in a pan. Add cumin seeds.

When cumin seeds begin to become golden, add asafoetida, cloves, black pepper, dry red chili, green cardamom, ginger and green chillies and roast for 30-40 seconds. Put finely chopped tomatoes and roast until it becomes soft. Pour coriander powder, turmeric powder, amchoor powder and red chili powder. Mix well and roast for one minute.

Pour boiled lentils and mix well. Let the mixture cook for 2 minutes. Insert 1 cup water and mix it well. Cook it until it gets thickened. It will take approximately 7-8 minutes. Strain the lentils and apply salt if necessary. Put finely chopped coriander and mix well. Turn off the gas. Take the lentils in a serving bowl and serve with Rajasthani bati.

Also read:

Make trifle pudding at home as dessert

Try mouth-watering tangy Lemon Chicken recipe

Don't eat these foods after dinner