The word ‘milan’ means meeting, but in the context of this recipe it serves to emphasise the tasty and wholesome result of mixing together three lentils in the one dish. 

I have eaten (courtesy of my Mum and Dad) and cooked this delicious Daal (lentil dish) a number of times and have unfailingly been blown away by its flavours! The great part about using three different lentils is that you can use ANY three, and the result will be just as tasty. I think the magic lies in the combination of the spices used! As I said, I have my parents to thank for this and I suspect the combination of spices is a reflection of their heritage.

Let's create some yummy flavors!

See Also

Cholar Daal

Kaali Daal

Moong Daal Halwa

Preparation

• Mix all the daals together in a sieve and wash under running water until the water runs clear.
• Place the daals in a medium sized, deep pan. You can also use a pressure cooker to cook the daals... this is a faster process.
• Place pan/ pressure cooker on the heat and add a tablespoon-full of vegetable/ canola/ sunflower cooking oil and the 4 cups of water.
• Add the turmeric, ginger and garlic pastes, green chillies, asafetida, cumin powder, tomato paste and salt to taste. Mix well.

• Cover and bring to a boil (if cooking in a pan), check seasoning and, now if you desire a little extra pungency you may add that red chilli powder. 
• Re-cover and cook on medium heat for about 20 minutes. If cooking in a pressure cooker, cook for 1 'whistle' or pressure release. 
• Remove cover and check that the daals have softened and the mixture has a uniform colour and a pouring consistency. If the daals are still not fully cooked, you may need to add more hot water and continue cooking. Remember to maintain the consistency - like that of a thick soup.
• Check seasoning and keep on low heat and covered.
• For the tempering (tadka), heat the ghee in a small saucepan and add the cumin seeds and follow with fennel seeds.
• When they stop crackling, add the curry leaves carefully. They will splutter and ‘spit’ so be careful!
• When the spluttering stops, add the finely chopped onion and stir for about a minute. 
• Now add the garlic and sauté for a minute.
• Add whole red chillies and sauté for another 30 seconds.

• Now add this mixture to the daal, mix well and immediately cover to trap/ contain the aromas in the pot.
• Take the Daal off from the heat and check the consistency again. Add some boiling water in case the Daal needs to be thinned in consistency.
• Add the chopped, fresh coriander and serve with steaming rice or fresh Chapatis and Raita!