Panchmel Dal / Rajastani Panchratan Dal

Ingredients (Serves 5 – 7)

1. Dal / lentils(Moong dal, toor dal, chana dal, whole urad dal and masoor dal) – 1/4 cup each (Rinse and soak the lentils in enough water for at least 6 – 8 hrs)

Turmeric powder – 1/2 tsp

Salt – As required

Oil – 1/2 tsp

2. Ghee – 2 tbsp

3. Whole dried chilies – 2, broken

Cumin seeds – 1/2 tsp

Hing / asafoetida – 1 pinch

4. Onion, finely chopped – 1 cup

Green chilly – 1 – 2, finely chopped

5. Ginger-garlic paste – 2 tsp

6. Turmeric powder – 1/2 tsp

Chilly powder – 3/4 tsp

7. Tomato – 1 medium, chopped

8. Kasoori methi –  1 pinch

9. Salt – To taste

10. Butter – 2 tsp

Lemon juice – 2 tsp (optional)

Cilantro – 2 tbsp, chopped

Method

1. Pressure cook the soaked lentils adding enough water, turmeric powder, salt and 1 tsp oil for 1 – 2 whistles.
2. Heat ghee over medium-high heat. Splutter cumin seeds and fry dried red chilies. Add hing and mix well. Add onion, little salt and saute until light golden. Add ginger-garlic paste, mix well  and cook until onion turns golden. Bring down the heat to low. Add turmeric powder, chilly powder and saute for a few seconds. Add chopped tomato and cook until mushy and oil separates. Add kasoori methi and mix well. Next add the pressure cooked dal and 1 – 1.5 cup hot water.  Keep in mind that it will turn very thick as it rests. Bring to a boil. Reduce the heat and cook for a few minutes. Taste-check for salt. Switch off the stove. Add 2 tsp butter and lemon juice . Sprinkle cilantro and serve with rice/roti.