Rinse all the dals thoroughly. Add about 1 cup (240 ml) of water, cover, and let them soak for 1-2 hours. This helps the dals cook faster and more evenly.

Chop the onions, tomatoes, and green chilies into small pieces. Drain the soaked dals and add them to a pressure cooker. Add 1 cup (240 ml) of water and salt. Close the lid and cook on medium heat for 4-5 whistles, until the dals are soft.

To prepare the tempering, heat ghee in a skillet. Add asafoetida, cumin seeds, and mustard seeds, and sauté until they start to crackle. Add the chopped ginger and garlic, and cook until lightly browned. Add the onions and sauté on low heat until they turn golden brown.

Once the onions are browned, add the chopped green chilies and tomatoes. Add all the spices and cook until the ghee starts to separate from the masala. When the masala is well cooked, add the boiled dals. Reserve 1 tablespoon of the cooked masala for garnishing.

If the dal is too thick, add a little water to adjust the consistency. Cover and simmer the dal on low heat for 3-4 minutes.

Once the dal is cooked through, turn off the heat. Your Mix Dal Fry is ready. Transfer to a serving bowl, garnish with the reserved tempering, and serve hot with roti, paratha, or rice. It tastes delicious!