Ingredients 

• Whole Urad dal - 1/4th cup 
• Rajma - 1/4th cup 
• Whole chana dal - 1/4th cup 
• Black eyed pea - 1/4th cup 
• Chori Dal - 1/4th cup
• Rice flour - 2 tablespoons 
• Turmeric powder
• Corriander powder
• Garam masala powder
• 5 cloves
• 3 black cardamoms
• 2 bay leaves
• Cinnamon sticks
• Oil
• Salt
• Finely Chopped Garlic - 1 tsp
• Half bulb of finely chopped onion
• Half tomato finely chopped 
• Pinch of Hing
• 3 Chopped green chillies

For Ras 

• Soak all the dals overnight for quick cooking.
• Soak rice for an hour and grind it.
• Pressure cook all the Dals with turmeric powder, corriander powder, garam masala, Bay leaves salt till tender. Don't over cook the dals. 
• Separate the Lentils from the lentil soup with a sieve or rice constrainer. 
• Make a free flowing (very thin) paste of rice flour and add it to the soup 
• Pour the soup in a kadhai and keep cooking it for several boils on medium heat.
• Heat 2 tablespoons oil and add finely chopped garlic, half of green chillies, cloves, cardamom, Cinnamon ticks and Hing till the garlic becomes light brown and cloves begin to splutter . 
• Soute the Ras with it . Eat it with Boiled Rice or take it as an appetizer. 

Fried Dal: (Boiled lentils separated from their soup)
 

• Heat 2-3 tablespoons of oil in a frying pan and add onions to it. 
• Fry the onions till they become golden brown and then add tomatoes to it along with some salt and Green chillies. 
• Cook the tomatoes till they lose their water and then add the dals to it and mix well.