Wash 125 gm white lentils, 125 gm mung beans (yellow lentils) and 50 gm green lentils. Soak each of the lentils separately for 30 – 45 minutes.
In a pan put soaked lentils, 1 – 1 ½ glass of water, salt to taste, 1 tbsp ginger paste, 1 tbsp coriander powder and 1 tsp all spice powder. Cook on low flame till lentils are tender.
Now add 125 ml fresh cream, salt to taste and 1 – 1 ½ tbsp lemon juice. Now cook for a few more minutes on low flame.
In another pan heat ¼ cup oil and 2 tbsp butter, add 1 sliced onion and 4 – 5 cloves of chopped garlic. Sauté till golden brown.
Lastly add in cumin seeds and sauté for a few seconds. Now pour tarka mixture on top of lentils.
Now dish it out, top with coriander leaves. Serve hot with boiled rice.