Panchratna Dal

Ingredients

1/4 cup whole urad dal (black lentils)

1/4 cup chana dal (Bengal gram, split)

1/4 cup moong (whole green grams)

1/4 cup masoor dal (Egyptian lentils)

1/4 cup tuvar dal (arhar/pigeon peas)

2 small onions, finely chopped

1 tbsp ginger-garlic paste (garlic is optional)

2-3 green chillies

2 large tomatoes

salt, as per taste

1/2 tsp turmeric powder

1 tsp coriander powder

1.5 tbsp ghee/oil

1 tsp cumin seeds

a pinch of hing (asafoetida) powder

coriander leaves, for garnish

Method

Mix, pick, rinse the lentils several times, and soak in water for 1-2 hours.

In a handi, add the mix of lentils and pour some water, Let the water reach boiling point and then simmer on low heat for 30-40 minutes. Be sure to cover the pan and stir the dal occasionally. Add some more water if needed.

Meanwhile in a frying pan or kadhai, pour 1.5-2 tbsp ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds.

When cumin is brown, add ginger-garlic or just ginger paste, sauté well, then add onions and sauté until slightly brown.

Add tomatoes, green chillies, turmeric powder, coriander powder and cook well till oil separates out or till tomatoes are cooked well.

Now whisk the dal slightly and pour it in the pan or kadhai.

Mix well, add some water if needed, and cook on low flame for at least 15 minutes.

Adjust the consistency of the dal. This dal is supposed to be of a creamy consistency. The longer you cook it on low flame, the more a creamy texture is obtained.

Garnish with coriander leaves.

Serve it with rice/roti.