(Serves 6)

250 grams channa dal
250 grams green moong
250 grams small size black eyed beans/chawli
3 tablespoons oil
4 medium onions, chopped
½ bunch spinach leaves/palak bhaji, chopped
1 bunch ambat-chukka bhaji, chopped
2 bunches dill/sepu bhaji, chopped
1 cup rice, washed and soaked
½ teaspoon turmeric
2 teaspoons black pepper 
salt to taste


Pressure-cook the dal, moong and beans together. Keep aside.
Heat 2 tablespoons oil in a large vessel and fry onions till golden brown.
Add greens. Mix well.
Add rice, turmeric and black pepper. Stir and let cook.
Mid-way, add cooked dals and beans, 1 tablespoon oil and salt to taste. 
Stir and let cook on slow flame till it reaches a broth consistency but the dal, moong and beans remain whole.

Serve piping hot with lime wedges for squeezing and black pepper powder if desired.