PANCHMEL DAL | PANCHRATNA DAL

Cuisine: Rajasthan state of India

Ingredients:

Urad Dal (split Black Gram) - 1/4 cup

Chana Dal (split Bengal Gram) - 1/4 cup

Moong Dal (split Green Gram) - 1/4 cup

Masoor Dal - 1/4 cup

Toor Dal (split Pigeon Pea) - 1/4 cup

Salt - as required

Turmeric powder - 1 teaspoon

Coriander seeds powder - 1 teaspoon

Garam Masala powder - 1/4 teaspoon

Water - 3 cups

Onion (chopped) - 2

Ginger (minced) - 1 teaspoon

Garlic (minced) - 1 teaspoon

Green chilies (slit) - 4

Tomato (chopped) - 1

Asafetida - 2 pinches

Mustard seeds - 1/4 teaspoon

Cumin seeds - 1/4 teaspoon

Cloves - 2

Bay leaf - 1

Black Cardamom - 1

Coconut oil - 4 tablespoons

Dry red chilies - 2

Method:

Add all the dals to a large mixing bowl and rinse them. In a pressure cooker, add the mix of dals along with 3 cups of water. Next add salt, 1/2 teaspoon of turmeric powder, a pinch of asafetida, and 1 tablespoon of oil. Cover the lid and pressure cook for 3-4 whistles. Let the pressure release naturally before opening the lid. Mash some of the cooked dal using a ladle. Heat 3 tablespoons of oil in a pan and add mustard seeds and cumin seeds. Then add cloves, bay leaf, black cardamom, and a pinch of asafetida. Sauté for a few seconds and add chopped onions. Sauté for a minute and add green chilies. Then add minced garlic, minced ginger, and dry red chiles. Fry until onion turns translucent. Add 1/2 teaspoon turmeric powder, red chili powder, coriander powder and mix well. Sauté for 1 minute. Take out some of the masala in a bowl and keep it aside (we will use at the time of serving). Add chopped tomatoes and cook for 2 minutes. Add 4 tablespoons of water and mix well again. Cook until the tomatoes are soft and mushy. Add this masala into the cooked dal. Add garam masala and some salt if required and let the dal boil for some time. Turn off the stove. Transfer the dal to a serving bowl and add the masala on top (which we kept aside). Serve hot with rice or roti.