(six dals simmered together and seasoned seven times)

Time required: 55 minutes plus soaking time

Wash all the dals and soak in water for 30 minutes.

Put the lentils in a pan, add one litre water, chilli powder, turmeric powder, salt, green cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste. Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at regular intervals).

Heat ghee and add each tempering ingredients one after the other and pour over the simmering dals and stir well.

Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return the lentils to heat, add tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil, lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove, sprinkle lemon juice, stir and adjust the seasoning.

To serve: remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve with paratha, phulka or rice, or as an accompaniment.

Nutritional value of each serving:

proteins: 18.5 g

fat: 29.0 g

minerals: 4.9 g

fibre: 4.3 g

carbohydrates: 61.4 g

from the [indiancooking] mailing list by Sharon Raghavachary