PREPARATION

1. In a mixing bowl, add 50 grams spilt bengal gram, 100 grams pigeon pea, 300 milliliters water.
2. Soak for 15 minutes.
3. In a pressure cooker, add soaked lentils, 800 milliliters water, 1/2 teaspoon salt, 1/4 teaspoon turmeric, and pressure cook until  2-3 whistles.
4. Let the steam release by itself and open the lid, stir well.
5. Remove the pressure cooker from heat.
6. Heat 1 tablespoon ghee in a wok, add 1 teaspoon cumin and stir well.
7. Add 1/4 teaspoon asafoetida and 1 teaspoon ginger, 1 teaspoon garlic, mix and sauté for minute.
8. Now, add 1 teaspoon green chili, 70 grams onion and cook until translucent.
9. Now add 100 gram tomatoes and cook for 7-8 minutes.
10. Add 1/4 teaspoon turmeric, mix once and add 1/2 teaspoon salt, 1 teaspoon red chili.
11. Mix well.
12. Add 200 milliliters water. Stir well.
13. Then, add 100 grams chopped spinach and mix well.
14. Cover and cook for 5-7 minutes.
15. Add cooked dal, 80 grams boiled sweet corns and mix well.
16. Cook for 5 minutes on medium heat.
17. Now, add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix well.
18. Remove the pan from heat.
19. Heat 1 tablespoon ghee and 2 teaspoon oil in a pan, add 1/2 teaspoon cumin, 4 dry red chilies and stir well.
20. Add 1/2 teaspoon garlic and sauté for a minute.
21. Add 1/4 teaspoon red chili and mix.
22. Pour prepared tempering over dal.
23. Serve hot.