Panchratna Dal

How to Prepare

1. Rinse all the dals (toor dal, chana dal, moong dal, masoor dal, and urad dal) thoroughly under running water until the water runs clear.
2. In a pressure cooker, add the rinsed dals
3. 10 cups of water
4. 2 tsp turmeric powder, and 2 tsp salt. Pressure cook for 3 whistles on medium heat or until the dals are soft and mushy.
5. Heat 4 tbsp ghee in a large pot over medium heat. Add 2 tsp cumin seeds and let them splutter.
6. Add 4 finely chopped onions and sauté until golden brown.
7. Add 4 tbsp ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
8. Add 6 finely chopped tomatoes and cook until they turn mushy and oil starts separating.
9. Add 2 tsp red chili powder
10. 2 tsp coriander powder
11. 1 tsp garam masala, and 1 tsp kasuri methi. Mix well and cook for 2 minutes.
12. Add the cooked dal mixture to the pot and stir well to combine with the masala.
13. Adjust the consistency by adding 2-3 cups of water if needed. Simmer for 10 minutes on low heat.
14. Garnish with 1 cup chopped coriander leaves and serve hot with rice or roti.