Panchmela Dal

1/3 cup yellow moong dal

¼ cup white urad dal

¼ cup mongo (green) moong dal

2 tablespoons yellow split peas

2 tablespoons red dal

Mix all the dal together and wash with water 3-4 times. Let it soak for 30 minutes.

4 tablespoons vegetable oil

¼ cup chopped tomatoes

¼ teaspoons turmeric

 4 whole cloves

3-4 cups of water

Salt to taste

2 green cardamom – crushed

2 whole dried red chili

1 bay leaf

1 teaspoon cumin seeds

¼ teaspoon asafoetida  (hing)

¼ -1/2 teaspoons red chili powder

1 cinnamon stick – 1 inch

2 tablespoons ginger- chili paste

Few curry leaves

Chopped cilantro leaves

Dried fenugreek leaves -methi

Heat 2 tablespoons of oil in a pressure cooker. Drain the water from the dal and add it into the pressure cooker. Stir –fry the dal for 2 minutes in the hot oil. Add the chopped tomatoes, turmeric, 2 cloves and stir it again. To this add 3-4 cups of water and salt to taste.  When the mixture starts to boil, secure the lid of the pressure cooker and let it cook on high heat up to 3 whistles.  Cool the pressure cooker and open the lid to check if your dal is soft enough.

Mash the dal a little to get a creamy texture. Adjust the salt and the water according to the consistency preferred. Pour into a serving dish and keep it aside.

In a non-stick frying pan, heat 2 tablespoons of oil, add the cardamom, and the remaining 2 cloves, dried red chilies, cinnamon stick, bay leaves, cumin seeds and asafetida, Fry for 30 seconds and add the ginger chili paste, curry leaves and stir the mixture.

Mix the chili powder in ¼ cup of water and add this into the oil mixture and continue frying in high heat. Pour it over the dal and with a spoon, slightly swirling it. Garnish with cilantro leaves and dried fenugreek leaves.