Mixed Dal Shak (Mixed Lentil Curry)

I admit I am hesitant to make this curry. The last time I mixed a bunch of dals together to make the Paanchdal Masala, it turned out to be quite a disaster. You never know how much water to add when you are mixing many different lentils together. I will try this again, though. This time, the curry is not going to be as thin. It will have a bit of a bite to it. Here goes ...

1/4 cup split urad dal
1/4 cup toor dal
1/4 cup channa dal
1/4 cup moong (green gram)
1 onion, chopped
1 tomato, grated
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chili paste
1 tbsp coriander powder
1 tsp red chili powder
1 tsp cumin seeds
1/4 tsp turmeric powder
Pinch of asafoetida powder
1/2 lemon, juiced (or to taste)
Few red chili bits
Salt to taste
2 tbsp chopped cilantro

1. Wash and soak the four dals together for about an hour. Drain.
2. Cook the dals in the pressure cooker with about 2 cups of water. The dals should be cooked, but not too mushy. Allow to cool and keep aside.
3. Heat oil in pot. Add the cumin seeds and allow them to splutter. Then, add the asafoetida powder, red chili bits, ginger paste, garlic paste, green chili paste and onions. Sautee onions until they turn golden brown.
4. Next, add the grated tomatoes and cook the tomatoes until the oil separates. Also, add the dry spices: red chili powder, coriander powder, turmeric powder and salt.
5. Add the cooked dal and enough water to get the desired consistency you prefer.
6. Bring the dal to a vigorous boil and then reduce to low heat. Simmer for 10 minutes with closed lid.
7. Adjust taste and garnish with chopped cilantro and lemon juice.

We served this mixed lentil curry with yummy spinach parathas, lemon/mango pickle and a cool black chickpea salad on the side.