Split pigeon pea (toor dal/arhar dal), soaked
Split Bengal gram (chana dal), soaked
Split red lentil (masoor dal), soaked
Split green gram skinless (dhuli moong dal), soaked
1 1/2 teaspoons
1 1/2 tablespoons
Fresh coriander leaves, chopped
Dried red chillies, broken
Drain and pressure cook tuvar dal, chana dal, masoor dal and moong dal with 2-3 cups water, turmeric powder and cook under pressure till 2-3 whistles are given out.
Strain the water from the dals. Pour the dal water into a deep non stick pan
Add tamarind paste, asafoetida, rasam powder and mix.
Add salt and cook till the raw flavours disappear. Add cooked dals and mix.
Add coriander leaves, cover and cook on low heat for 2-3 minutes.
Heat ghee in a small non stick pan. Add mustard seeds, when they splutter, add peanuts and sauté for 2-3 minutes.
Add dried chillies and curry leaves and mix.
Add the tempering to the pan and cover immediately to trap the flavours.