Last night, as I put away the results of a shopping trip to the Indian store, I was left with tiny amounts of each daal I had bought. I like to store my daal in glass bottles so that they don't get bigs. It means that I always have a tiny bit that will not fit into the bottle.
Instead of finding a bunch of tiny jars, I decided to soak them all overnight and make a batch of adai. This batch has toor daal, urad daal, mung beans, cracked barley, brown rice, poha, and masoor daal (red lentil) soaked overnight in cold water. The next morning, I ground it in the blender with salt, red pepper flakes, coconut, curry leaf, and some water.
They taste amazing.