Rajasthani Panchmel Dal

Ingredients

Toor dal / Kandi pappu - 1 cup

Red masoor dal / Erra kandi pappu - 1 cup

Moog dal without skin - 1/2 cup

Chana dal - 1/4 cup

Urad dal - 2 Tbsp

Ginger - 1 Tbsp minced

Garlic - 1 Tbsp minced

Chopped onion medium - 1

Tomato chopped large - 1

Red chilli powder - 2 tsp

Coriander powder - 1 1/2 tsp

Garam masala - 1/2 tsp

Water - 3 cups

Lemon juice - 1 to 2 tsp

To temper

Cumin seeds - 1 tsp

Black pepper corns - 3

Hing - a pinch

Turmeric powder - 1/2 tsp

Dry red chillies - 4

Curry leaves - 1 string

Oil - 2 tsp

Ghee - 1 tsp

Method

1. Combine all dals and wash. Soak in water for 30 minutes.
2. Drain the dals. Add dals to a pressure cooker and add 4 cups water.
3. Pressure cook for 1 whistle. Switch off the stove.
4. Heat oil and ghee in a pan add temper it.
5. Add onions and salt. Mix well and cook for 4 minutes.
6. Add ginger, garlic and fry for 3 minutes.
7. Add tomato and cook until oil separates from the mixture.
8. Add chilli powder, coriander powder, garam masala and mix for 2 minutes.
9. Add cooked dals and mix well. At this stage add 3 to 4 cups water and allow it to boil.
10. Switch off the stove. Sprinkle lemon juice and mix well.
11. Serve with roti or rice.