mixid doll curryl

Ingredients 

to make Tasty Mixed Dal Curry

 :

• Red gram(Thuvaraparippu) - 1/4 cup
• Yellow moong dal - 1/4 cup
• Masoor dal - 1/4 cup
• Ginger
  Ginger (English) / Inji (tamil) / Inchi (malayalam) / Allam / Allamu / Sonthi (telugu) / Shunti / Alla / Ashi Shunti / Ardraka (kannada) / Adrak / Adu / Soonth (hindi) / Ada (Bengali) / Aadu / Soonth (Gujarati) / Alley (Konkani) / Aale (Marathi) / Ada (Oriya) / Adrak (Punjabi) / Soonthi (Tulu) / Adrak / Adhrak (Urudu) / 
  
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   - 1 inch piece
• (chopped)
• Garlic pods - 3 - 4 nos
• (chopped)
• Greenchillies
  Green Chillies (English) / Pachchii Milagai (tamil) / Pachamulagu (malayalam) / Patchimirapa / Pachchi Mirapakayalu (telugu) / Hasi Menasinakai (kannada) / Hara Mircha / Hari Mirch (hindi) / Kancha Lanka / Maricha (Bengali) / Marcha (Gujarati) / Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang (Konkani) / Pachchai Milagai (Marathi) / Lila Marcha (Oriya) / Mirchan (Punjabi) / 
  
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   - 2 nos
• (slit)
• Onion
  Onion (English) / Vaengayam (tamil) / Savala (malayalam) / Nirulli / Ullipayalu / Yerra Gaddalu (telugu) / Ulligadde / Erulli / Neeruli (kannada) / Pyaz / Dungri / Kanda (hindi) / Pyajj / Piyaz (Bengali) / Dungri / Kanda (Gujarati) / Sawalo / Piyavu (Konkani) / Kandaa (Marathi) / Piaja (Oriya) / Pyaz (Punjabi) / 
  
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   - 1 no
• (cut into thin strips)
• Tomato
  Tomato (English) / Takkali (tamil) / Takkali (malayalam) / Tametokai / Ramamulaga (Pandu/Kaya) (telugu) / Tomaato Hannu (kannada) / Tameta (hindi) / Toamaatar (Bengali) / Tameta (Gujarati) / Tomato (Konkani) / Tamoto (Marathi) / Bilati Baigana (Oriya) / Tamatar (Punjabi) / Ruwangum (Kashmiri) / 
  
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   (big) - 1 no
• (chopped)

• Curryleaves
  Curry Leaves (English) / Kariveppilai / Karivempu (tamil) / Kariveppila (malayalam) / Karivepaku / Karepaku (telugu) / Karibevu / Baisoppu / Karibevina Soppu (kannada) / Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga (hindi) / Curry Patta / Barsanga / Kariphulli (Bengali) / Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo (Gujarati) / Karbapathi / Beva Palo (Konkani) / Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi (Marathi) / Bhrusanga Patra / Barsan / Basango / Bhuraunga (Oriya) / Kadipatti / Curry Patta (Punjabi) / Bevudirae (Tulu) / 
  
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   - A few
• Oil/Ghee - 2 tsp
• Cuminseeds
  Cumin Seeds (English) / Seerakam / Jeerakam (tamil) / Jeerakam (malayalam) / Jeelakara / Jidakara / Jikaka (telugu) / Jeerige (kannada) / Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu (hindi) / Jeera / Zeera / Safed Jira (Bengali) / Jeeru / Jiru / Safed Jiraun (Gujarati) / Jeerey / Jeren (Konkani) / Jeera / Jeregire (Marathi) / Jira / Jeera (Oriya) / Jira (Punjabi) / Zyur (Kashmiri) / 
  
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   (Jeerakam) - 1/4 tsp
• Aniseed
  Aniseed (English) / Shombu (tamil) / Shombu (malayalam) / Kuppi Soptu (telugu) / Sompu (kannada) / Valaiti Saunf / Aawonf (hindi) / Muhuri / Mitha Jira (Bengali) / Anisi / Sowa (Gujarati) / Badishaep (Marathi) / Sop (Oriya) / Valaiti Sounf (Punjabi) / 
  
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   (Perinjeerakam) - 1/4 tsp
• Mustardseeds
  Mustard Seeds (English) / Kadugu (tamil) / Kadugu (malayalam) / Avalu (telugu) / Sasuve / Karisasive (kannada) / Rai / Banarasi Rai / Sarson (hindi) / Sarsay / Shorshe / Rai (Bengali) / Rai (Gujarati) / Sasaun (Konkani) / Mohori (Marathi) / Sorisa / Sarosha (Oriya) / Rai / Banarasi Rai / Kalee Sarson (Punjabi) / Sasive (Tulu) / Aasur / Sorisa (Kashmiri) / Rai, Banarasi Rai, Kalee Sarson (Urudu) / 
  
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   - 1/4 tsp
• Turmericpowder
  Turmeric Powder (English) / Manjalpodi (tamil) / Manjalpodi (malayalam) / Pasupu (telugu) / Arashina / Harasina Pudi (kannada) / Haldi / Hardhar (hindi) / Halood (Bengali) / Hardhar / Haldi (Gujarati) / Haladpito (Konkani) / Halad / Halede (Marathi) / Haladi Gunda (Oriya) / Haldar / Haldi (Punjabi) / Lader (Kashmiri) / Haladi (Urudu) / 
  
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   - 1/2 tsp
• Corianderpowder
  Coriander Powder (English) / Mallipodi (tamil) / Mallipodi (malayalam) / Dhaniyalu (telugu) / Kottambari Beeja / Haveeja (kannada) / Dhania / Dhana (hindi) / Dhonay / Dhaniya (Bengali) / Dhana / Dhaniya / Kothmiri / Libdhaba (Gujarati) / Kottambari / Konpir (Konkani) / Dhane / Kothimir (Marathi) / Dhaniya (Oriya) / Dhaniya (Punjabi) / Kothemberi (Tulu) / Deaniwal / Kothambalari (Kashmiri) / 
  
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   - 1/2 tsp
• Red chilly powder - 1 tsp
• Dry red chillies(Kollamulaku) - 2 - 4 nos
• Amchur
  Mango Powder (English) / Maangaa Podi / Maangai Thool (tamil) / Manga Podi (malayalam) / Mamidikaya Pudi (telugu) / Mavinakai Pudi (kannada) / Amchur (hindi) / Aamchoor (Bengali) / Karino Powder (Gujarati) / Ambya Puddi (Konkani) / Aamchur (Marathi) / Amchur (Oriya) / 
  
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   (mango powder) -1/2 tsp
• (Optional)
• Garam masala powder - 1/4 tsp
• Salt
  Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 
  
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   - As reqd

Directions

 to make Tasty Mixed Dal Curry

 :

• 1)Wash and soak the dal for 20 mins.
• 2)Heat oil in a pressure cooker.
• 3)Add whole red chillies.
• 4)Splutter cumin seeds and aniseed.
• 5)Add chopped garlic, ginger and stir for 1 min.
• 6)Add onion and slit green chillies.
• 7)When the onions becomes transparent, add chopped tomato.
• 8)Add red chilly powder, coriander powder, turmeric powder, amchur(optional), garam masala and saute for 2 - 3 mins, till the oil separates.
• 9)Add the dal and fry in the masala for 3 mins on a low flame.
• 10)Add water and salt and mix well.
• 11)Pressure cook it with just sufficient water to cook the dal until soft.
• 12)Once dal is cooked, heat oil in a pan and splutter the mustard seeds and saute curry leaves.
• 13)Fry for a few seconds and pour over the dal.
• 14) Garnish with fresh coriander leaves. :- Serve hot with plain rice or chappathi.