Spicy Mixed Dal

I first ate this Dal at a friend's place in Bangalore and I loved it instantly and asked her for the recipe. She is originally from Calcutta and I have been telling everybody ever since that Bengalis make some of the most amazing dals. I have been making this dal ever since and love it for its simplicity and taste. One tip on the flavoring of the dal she gave me is that you could flavor it with either pav bhaji masala or biryani masala.

Ingredients

1 cup black whole Urad Dal (Black Lentil)
½ cup cup Masoor Dal
¼ cup Moong Dal
1 onion
2 tomatoes
1 tablespoon chopped coriander leaves
1 tablespoon Ginger Garlic Paste
1 teaspoon Cumin Seeds
1 teaspoon Coriander Powder
2 tablespoon Pav Bhaji masala
1 tablespoon Lemon juice
2 tablespoon oil
Salt to Taste

Preparation
Wash and soak the urad dal overnight or for about 12 hours.
Cook the soaked urad dal along with the other dals with 4 cups of water, salt and coriander powder in a pressure cooker till the dals are well cooked.
Peel and finely chop the onion.
Wash and finely chop the tomatoes.
Wash and finely chop the coriander leaves.

Putting Together
Heat the oil in a pan and add the cumin seeds.
When the cumin seeds pop and become slightly brown add the chopped onions.
Fry the chopped onion till it becomes golden brown.
Add the ginger garlic paste and fry for a minute.
Add the chopped tomatoes and fry till they are well cooked and mashed.
Add the cooked lentil and the pav bhaji masala and let it boil on low flame for about 15 minutes.
Turn off the flame and add the lemon juice and garnish with the chopped coriander leaves.
Serve with any Indian bread or Rice.