Panchmel Dal

Prep Time: 10 Mins Cooking Time: 35 Mins Serves: 4

Ingredients: ¾ cup Moong Dal Yellow Split

½ cup Masoor Dal Split (Split Red Lentils)

¼ cup Chana Dal Split (Split Brown Chickpeas)

⅛ cup Urad Dal Split (Split Black Gram)

⅛ cup Tuvar Dal Split (Split Pigeon Peas)

1 Onion Very Finely Chopped (preferably Indian Onions)

6 Cloves Garlic Finely Chopped

2 tbsp Ginger Paste

2 Thin Green Chillies Slit

1 Tomato Chopped

2 tbsp Coriander

½ Juice of Lime

1 tsp Oil

2 tsp Ghee (Clarified Butter)

1½ tsp Cumin Seeds

¼ tsp Asafoetida

¾ tsp Turmeric Powder

1 tsp Coriander-Cumin Powder (Dhana Jiru)

Salt to taste Method:

1. Wash and soak all the split dals for 1 hour with 3½ cups of warm water.

2. After an hour, boil the dal with the tomato, ¼ tsp turmeric powder, and ¾ tsp salt, and simmer on low heat until it’s cooked.

3. Meanwhile, heat the oil and ghee in a small pan. Once hot, add the cumin seeds and asafoetida and sauté for 30 seconds. Add the garlic and green chillies and sauté for a minute.

4. Add the onions and cook until soft and translucent. Add the remaining turmeric powder, coriander-cumin powder, ginger paste, and sauté for a minute.

5. By now, the dal will be cooked. Pour the tadka into the boiled dal and mix well. Simmer on low heat for 10 minutes, and add the chopped coriander.

• Enjoy hot with bhakri or paratha or on its own!

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Panchmel Dal | The Rasoi Recipes