Panchmel Dal

Ingredients

¼ cup of split red gram (tur dal/ arhar dal)
¼ cup of split green gram (moong dal)
¼ cup of split red lentil (masoor dal)
¼ cup of split bengal gram (chana dal)
¼ cup of split black gram (urad dal)
½ teaspoon of turmeric powder
salt to taste
for Tempering (tadka)
¼ teaspoon of mustard seeds
¼ teaspoon of cumin seeds
a pinch of asafoetida
¼ teaspoon of garam masala powder
½ teaspoon of roasted cumin powder
2-3 finely chopped tomatoes
1-2 finely chopped onions
1 inch of ginger, chopped or grated
3-4 finely chopped green chilli
2-3 dry red chillies
2 tablespoons of ghee (clarified butter)

Preparation

1. Soak dals together for atleast 1 hour. Put dals in a pressure cooker & add salt & turmeric powder to it. Boil them.
2. In a separate small bowl soak dry red chillies. Finely ground red chillies into a paste using a mortar & pestle. Do not discard the water in which it was soaked.
3. In a wok, prepare the seasoning. Add ghee, asafoetida, cumin seeds, mustard seeds, red chilli paste, garam masala, cumin powder and green chillis. Once roasted, add onion & ginger. Fry till they turn golden brown. Now add tomatoes & fry them till they leave ghee.
4. Once the tempering is done, add cooked dal and cook for 4-5 minutes on slow flame. You can adjust salt and water if required. Serve Panchmel Dal with Angakadi, roti, phulkas or paranthas of your choice.

Notes

My sister’s recipe from the repertoire of family recipe.

Serve Panchmel Dal with Angakadi, roti, phulkas or paranthas of your choice.