Mix Indian Lentils Soup - uses 5 types of lentils

For Boiled Dal

• 1/2 cup split and husked pigeon pea
• 1/4 cup split and husked red lentils
• 1/4 cup split and husked green fram
• 1/4 cup split and husked black gram
• 1/8 cup split and husked bengal gram
• 1 red onion (sliced)
• 2 green chillies (adjust to taste)

For Tempering

• 1 tablespoon Ginger garlic paste ( 2-3 cloves garlic and 1 inch ginger finely chopped)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilly powder
• 2 teaspoons coriander powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon whole black pepper
• 2 tomatoes(diced)

1. Wash your lentils well. In a pressure cooker (if using, if not in a deep bottom pot) add the lentils, onions and green chillies. Fill with water. You should atleast fill it till it drowns the lentils and water comes to 2 inch above the lentils. If you want your dal thinner you can always add water later on.
2. Cook the dal on medium high heat upto 3 whistles ( this could differ with different types of cookers. You need to get a hang of your pressure cooker). If you are using a pot, cover and boil till all the dals have cooked through and have started coming mushy.
3. For the tempering, heat olive oil. Add black pepper, cumin seeds, ginger and garlic.
4. Once the garlic looses the rawness, add the spices - turmeric, red chilly and coriander powder.
5. Add the diced tomatoes. Let them cook and get all soft and saucy. Add the boiled dal to it. Add salt to taste.
6. Let it simmer for 5-10 minutes, keep whisking to make sure all the dal has dissolved into the water. At this point add more water if you want to thin it out.
7. Garnish with coriander and serve with rice and wedge of lemon.
8. We love to serve it with rice, dahi (yogurt), papad ( Indian cracker, which is not really a cracker), acchar (Indian pickle) and onion salad!