Mix all pulses, wash and soak for half and hour. Pressure cook it for 3-4 whistles.
Mean while knead a dough. Take small balls from dough, roll it like poori.
To shape it into dal ki dulhan, lift from four corners and join them in the center so 4 loops are formed taking a butterfly shape.
Open the pressure cooker lid and mix the dal. It should be smooth and thin just like soup. Add a cup of water and simmer on low heat.
Now add all dulhan into dal and simmer for 12-15 mins. It depends how thin you rolled poori.
For tempering heat ghee in a pan, add cumin seeds and asafoetida, as seeds start crackling off the flame and add red chilli. Mix this tempering into the dal mixture.
Garnish it with coriander leaves. Dal ki dulhan is ready to serve.
