175 Grams Yellow Split Peas (channa dal) (6 ounces)90 Grams White Gram Beans (urad dal) (3 ounces)45 Grams Yellow Mung Beans (moong dal) (1 1/2 ounces)45 Grams Red Lentils (masar dal) (1 1/2 ounces)1/2 Teaspoon Turmeric2 Teaspoons Salt (or to taste)6 Tablespoons ghee2 Teaspoons Ginger, minced3 Medium Tomatoes, Sliced in 2cm thick wedges2 Tablespoons ghee1 1/2 Teaspoons Cumin Seed2 Teaspoons Asofoetida1/2 Teaspoon Cayenne Pepper1 Teaspoon Paprika4 Tablespoons Fresh Coriander, Chopped2 Green Chilies, MincedPick 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 (1 1/2 quarts) 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. 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 ghee in a large frying pan over medium high heat. Add the ginger and chilies and cook for 2 minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes). Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced ghee. Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the ghee. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal. Stir a few times, just to streak the dal with the chaunce. Serve garnished with coriander and more paprika.
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