Ingredients;
Split Green Gram - 30gm
Whole Green Gram - 40gm
Bengal Gram- 40gm
Split Red Gram - 30gm
Black Gram - 30gm
Dried Pea- 30gm
Ghee - 4 tbsp
Asafoetida - a big pinch
Cumin Seeds - 1 1/2 tsp
Ginger - 1 1/2 inch piece, julienned
Bay Leaves - 2 -3
Coriander Powder - 1tsp
Mango Powder - 1 tsp
Tomato - 1, big
Water - 3 cups
Salt - 2 tsp
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tsp
Sugar - a pinch
Green Coriander - 5 tbsp, chopped
Green Chilli - 1, slit

Method:
1. Soak all the pulses together for half an hour.
2. Drain and keep aside.
3. Heat 2 tbsp ghee in a pressure cooker.
4. Add asafoetida, cumin seeds, ginger, and bay leaves. Saute.
5. Add the pulses and stir-fry for 2-3minutes.
6. Add coriander powder, mango powder, and tomato.
7. Saute again for 2-3 minutes.
8. Add water, salt, turmeric powder and pressure cook till 3 whistles then allow the pressure to release by itself.
9. Heat 2 tbsp ghee in a small pan.
10. Add the red chilli powder mixed with 3 tbsp water and sugar.
11. Lower heat and simmer for 1 minute to get a rich red colour.
12. Add this, green coriander and the green chilli to the cooked pulses.
13. Mix well and serve hot.