Char Dal ka Dalcha

Ingredients

Split Bengal gram (chana dal) 1/4 cup
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Split red lentil (masoor dal) 2 tablespoons
Split green gram skinless (dhuli moong dal) 2 tablespoons
Turmeric powder- 1 teaspoon
Red chilli powder - 1 1/2 teaspoon
Salt-to taste
Tamarind-1 lemon sized ball
Oil-3 tablespoons
Onions, sliced 2 medium
Ginger paste 2 teaspoons
Green chillies, slit 5-6
Ash gourd (petha), 1 inch pieces-400 grams
Desi ghee-2 tablespoons
Cumin seeds-1 tablespoon
Whole dry red chillies, broken- 5-6
Curry leaves-12-15
Garlic, chopped-6-8 cloves

Method

Wash and soak all the dals in plenty of water for at least half an hour. Drain and add half-teaspoon turmeric powder, half-teaspoon red chilli powder, salt and four cups of water. Pressure cook for four to five whistles or till it is completely cooked. Soak tamarind in one-cup warm water for half an hour, remove the pulp, strain and keep aside. Heat oil in a pan and add onions. Sauté till lightly browned. Add ginger paste, remaining red chilli powder, remaining turmeric powder and slit green chillies. Stir-fry briefly and add ash gourd pieces. Sauté for three to four minutes and add the cooked dal. Cook covered on medium heat for about ten minutes or till the ash gourd is cooked. Add tamarind pulp and half a cup of water and cook on medium heat for four to five minutes, stirring occasionally. Reduce heat and simmer for another five minutes. Heat ghee in a tempering pan, add cumin seeds and when it starts changing colour add dry red chillies pieces and curry leaves. Stir-fry briefly and add chopped garlic and lightly brown. Temper the dal with this mixture and cover it with a lid immediately to trap the aroma.