Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50      grams         chana dal
  50      grams         masoor dal -- (whole)
  50      grams         tur dal
  50      grams         moong dal -- (husked)
  50      grams         urad dal -- (husked)
  50      grams         maanh dal
  45      grams         whole wheat -- boiled and drained
   1 1/2  teaspoons     chile powder
   1 1/2  teaspoons     turmeric powder
                        salt to taste
   5                    cardamom
   5                    cloves
   3                    black cardamom
   5      cm            cinnamon
   5                    bay leaves
   4      teaspoons     ginger paste
   3      teaspoons     garlic paste
   4      tablespoons   tamarind pulp
   2      tablespoons   lemon juice
   4                    green chiles -- slit lengthwise
  12                    mint leaves
                        ***THE FIRST TEMPERING***
   1      tablespoon    ghee
     3/4  teaspoon      cumin seeds
                        ***THE SECOND TEMPERING***
   1      tablespoon    ghee -
   8      cloves        garlic, minced
                        ***THE THIRD TEMPERING***
   1      tablespoon    ghee
   4                    red chiles, gounds
                        ***THE FOURTH TEMPERING***
   1      tablespoon    ghee )
  24                    curry leaves
                        ***THE FIFTH TEMPERING***
   1      tablespoon    ghee
   1      teaspoon      mustard seeds
                        ***THE SIXTH TEMPERING***
   1      tablespoon    ghee
     1/4  teaspoon      asafetida
                        ***THE SEVENTH TEMPERING***
   2                    onions -- sliced fine and
                        -- fried in ghee until golden
                        ***TO GARNISH***
                        Crisp golden fried sliced onions
                        a handful of mint leaves

Preparation:

WASH all the dals and soak in water for 30 minutes. Put the lentils in a pan, add one liter water, chile 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.