Panchratan Dal

INGREDIENTS

• 1/4 cup toor dal (yellow pigeon peas)
• 1/4 cup moong dal (green gram)
• 1/4 cup masoor dal (red lentils)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon turmeric powder
• 1 medium onion (finely chopped)
• 2-3 green chilies (slit)
• 1 tablespoon ginger-garlic paste
• 1 medium tomato (chopped)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon hing (asafoetida)
• 1 tablespoon ghee or oil
• 1-2 dried red chilies
• 8-10 curry leaves
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt (to taste)
• 1 tablespoon fresh coriander leaves (chopped)

Recipe

Step 1: Cook the Dal

- Rinse all the dals thoroughly and soak them for 30 minutes (optional).

- In a pressure cooker, add the soaked dals, turmeric powder, and enough water to cover the dals.

- Cook for 4-5 whistles, or until soft. Alternatively, cook the dals in a pot until tender.

- Once cooked, mash the dal slightly with a spoon to give it a thick consistency.

Step 2: Prepare the Tadka (Tempering)

- Heat ghee or oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.

- Add hing (asafoetida), dried red chilies, and curry leaves. Sauté for a few seconds until fragrant.

- Add chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste and sauté until the raw smell disappears.

- Add chopped tomatoes and cook for 3-4 minutes, until they soften and blend into the masala.

Step 3: Add Spices

- Add garam masala, red chili powder, and salt.

- Stir and cook for 2-3 minutes, allowing the spices to blend into the masala.

Step 4: Combine Dal and Tadka

- Add the cooked dal to the pan with the prepared tadka and mix well.

- Add water to adjust the consistency of the dal as desired.

- Bring the dal to a boil and let it simmer for 5-7 minutes to infuse the flavors.

Step 5: Garnish and Serve

- Garnish with fresh coriander leaves and serve hot with steamed rice or roti.