Traditional recipes for mixed dals seem very involved, and I confess I have neither the time nor the patience for them. This is my very simple and quick-ish version.
You need: 2 tbsps each of urad (white) dal, masoor (red) dal, moong (yellow) dal, and the green lentils (I don’t know if they have another, proper name) – but they’re green; 1/2 cup finely chopped stems of green onions (not the onion part itself, but the greens); 1/2 cup finely chopped tomatoes; 1/2 tsp each of coriander powder, cumin seeds (jeera), mustard seeds (sarson), and red chili powder; 1 bay leaf; oil; salt to taste; cilantro for garnishing
How to: boil the dals (all together) with salt. Heat the oil, add all the spices and the bay leaf. When they begin to sputter, add the onion greens and tomatoes. Cook for about 4-5 minutes. Add the cooked dal, mix well. If it’s too thick you can add some water. Turn the heat off, add the cilantro. You could also, at this point, squeeze in the juice of half a lemon for added flavor, OR 1/2 tsp ghee.