Mum's Mixed-Dal Medley

This is my mum's go to recipe when she wants a dal slightly more exotic than pure "ghar ka dal". Apparently a friend of her's named it because she felt it deserved better than to be called "mixed dal dal".

Wash thoroughly and Soak overnight a mix of kala channa, saboot moong, saboot masoor and 1 tbsp chana dal (you can take the dals in any combination and proportions, but the chana dal is a must).
Pressure cook the dals with haldi and one tomato chopped fine till cooked.
Fry 1 medium onion chopped fine and 1 tsp g-g paste, with 1 tsp each of dhania powder, zeera powder, red chilli powder and garam masala powder, till the raw smell is replaced by a "fried" one.
Add the cooked dals and water, bring to boil, cover and let it cook for 2 or 3 minutes.
Garnish with dhania patta.

Be careful adding the water, because you don't want it to get too watery.