Makes two servings.

• 1/2 cup yellow split peas
• 1/2 cup green split peas
• 1/2 cup red lentils
• 3 cups water
• 1 tsp tumeric
• 1 tsp salt

• 1 tbsp refined coconut oil
• 2 medium onions, finely diced
• 4 cloves of garlic, smashed and roughly chopped
• 1 tbsp mustard seeds
• 1 tbsp cumin (sub caraway)
• 8 curry leaves
• 4 red chillies, seeded, roughly chopped
• 1/2 tsp asafoetida
• 1 tbsp dried mango powder
• 1 tsp garam masala
• 1 tsp ground coriander

Wash legumes, add the rest of dal ingredients and cook until done as desired. Heat coconut oil in a pan, add mustard seeds and cumin. Let crackle, add curry leaves, red chillies and garlic. Cook for 30 seconds. Add onion and cook until very soft and brown. Add the rest of the spices and cook for 1 minute. Mix in dal and serve.

Variation: instead of yellow split peas, use split chickpeas. They'll need more time to cook though. Cook all the legumes together for texture - the peas and lentils will get mushy and the chickpeas will stay firm.