Traditionally, a Panchratna Dal mixture contains equal quantities of Toor, Urad, Moong, Chana and Moath Dal. The dal mixture is first soaked in water to soften the lentils. This mixture is then pressure-cooked till the dal is cooked. The cooked dal is then flavoured with spices and condiments.

Preparation time: 10 mins

Cooking time: 15 mins

INGREDIENTS:

• Mixed dal / 5 types of lentils: 1/4 cup each ; If using mixed dal (1 cup)
• Onion: 1 finely chopped
• Tomato: 1 finely chopped
• Green chilli: 2 slit
• Garlic: 1 tbsp finely chopped
• Turmeric powder: 1/2 tsp
• Red chilli powder: 1 tsp
• Coriander powder: 1 tsp
• Coriander leaves: for garnishing
• Oil: 1 tbsp

For seasoning:

• Cumin seeds: 1 tsp
• Dry red chilli : 1 or 2
• Ghee : 1 tbsp

PREPARATION:

• Soak dal in water for 15 mins.
• Heat oil in pressure cooker , add half of chopped garlic and saute for a minute.
• Add chopped onions and green chillies and saute till it becomes light brown.
• Add tomatoes and saute till it turns soft and mushy.
• Add turmeric powder, red chilli powder, coriander powder and salt.
• Mix well. Add 3 to 4 cups of water and stir.
• Add the soaked dal to this and mix.
• Close the lid and pressure cook for 4 to 5 whistles till the dall gets cooked well.
• Let the pressure settle down and then open the lid.
• Heat ghee in a wok, add cumin seeds; let it splutter.
• Add garlic and dry red chilli. Saute for a minute.
• Pour the seasoning into the dal mixture and mix. Garnish with coriander leaves.