Panchmel Dal

INGREDIENTS

¼ cup tur dal (split and skinned pigeon peas)

¼ cup urad dal (split and skinned black gram)

¼ cup mung dal (split and skinned black gram)

¼ cup chana dal (split and skinned black chickpeas)

¼ cup horse gram (This recipe traditionally uses masoor dal (red lentils), but horse gram is an excellent substitute.)

3 ripe tomatoes

½ teaspoon turmeric powder

1 tablespoon ghee

2 tablespoons smoked paprika powder

½ teaspoon cumin seeds

½ teaspoon cumin powder

½ teaspoon coriander powder

2 dried red chilies

100 g fresh coriander leaves

1-inch piece fresh ginger

Salt to taste‍

METHOD

• Mix the five dals together and wash very well.
• Soak the mixed dals overnight.
• On the next day, drain the water and add the dals to a cooker.
• Add four times the water by volume, 1 teaspoon ghee, ½ teaspoon turmeric powder.
• Put on the lid and cook for 3­­–4 whistles.
• Switch off the heat and let it cool down.
• Chop the ginger finely and the tomatoes into medium chunks.
• In a heavy bottomed pan, add 2 tablespoons ghee, chopped ginger, dry red chilies, cumin seeds, and let it splutter.
• Add in the chopped tomatoes and sauté for 15­–20 seconds on low medium heat.
• Add in the coriander powder and cumin powder; continue to sauté for about a minute.
• Mix in the smoked paprika and immediately empty the dal mixture into this pan.
• Cook on medium heat for 4–5 minutes or until done.