Panchratna Dal

🛒 Ingredients

• Toor Dal (Split Pigeon Peas) 8 g · 27 kcal
• Moong Dal (Split Yellow Lentils) 8 g · 28 kcal
• Masoor Dal (Split Red Lentils) 8 g · 27 kcal
• Urad Dal (Split Black Gram, skinless) 8 g · 28 kcal
• Chana Dal (Split Chickpeas) 8 g · 29 kcal
• Ghee (Clarified Butter) 8 g · 68 kcal
• Onion 38 g · 15 kcal
• Tomato 50 g · 9 kcal
• Ginger paste 4 g · 3 kcal
• Garlic paste 4 g · 5 kcal
• Green chilies 3 g · 1 kcal
• Cumin seeds 1 g · 3 kcal
• Turmeric powder 1 g · 2 kcal
• Red chili powder 1 g · 2 kcal
• Coriander powder 2 g · 5 kcal
• Garam Masala 1 g · 3 kcal
• Fresh coriander (cilantro) 3 g · 0 kcal
• Water 128 g · 0 kcal

👨‍🍳 Instructions

1. Soak all five dals together in water for at least 30-60 minutes, then drain thoroughly.
2. Combine the soaked dals with 3 cups of water and turmeric powder in a pressure cooker; cook for 3-4 whistles until soft and well-cooked. Mash lightly with the back of a spoon if desired.
3. For the tempering (tadka), heat ghee in a separate pan. Add cumin seeds and let them splutter.
4. Add finely chopped onions and sauté until golden brown, then add ginger paste, garlic paste, and chopped green chilies; cook for another minute until fragrant.
5. Stir in chopped tomatoes, red chili powder, and coriander powder; cook until tomatoes are soft and the oil separates from the mixture.
6. Add the cooked dal to the tempering mixture, mix well, and bring to a simmer. Add garam masala and adjust salt to taste.
7. If the dal is too thick, add a little hot water to achieve the desired consistency. Garnish generously with fresh chopped coriander before serving.