Panch Ratni Dal

Ingredients (Serves 4)

• - 30 gms :Moong Dal (whole)
• - 30 gms :Masoor Dal (whole)
• - 30 gms :Urad Dal (whole)
• - 30 gms : Channa Dal
• - 30 gms :Tur Dal
• - 1 tsp :Black Cumin Seeds
• - 2 chopped :Onions
• - 1 tsp :Coriander Powder
• - ½ tsp :Red Chili Powde:
• - ½ tsp :Turmeric Powder
• - Fennel Powder To taste
• - 2 tsp :Coriander leaves
• - 3 tsp :Ghee
• - Salt As required

For the Tempering

• - 2 tbsp :White Butter
• - 2 chopped :Tomatoes
• - ½ cup :Yoghurt
• - Garam masala a pinch

Method

• - Pick and wash the lentils in running water and soak for an hour, drain and keep aside.
• - Chop the onions and clean, wash and chop the coriander.
• - Wash and finely chop the tomatoes and whisk the yoghurt in a bowl.
• - Heat the ghee in a handi, add cumin seeds and saute over medium heat until they begin to crackle.
• - Add onions, saute until brown, add lentils and stir for 4-5 minutes.
• - Then add water, bring to a boil, now add coriander powder, red chilies, Turmeric powder and salt and cover and simmer until lentils are cooked.
• - Mash the lentils lightly against the sides with a spoon.
• - Sprinkle cumin and fennel powder, stir for 2-3 minutes.
• - To prepare the tempering, melt butter in a kadhai, add tomatoes, yoghurt and garam masala, and saute on medium heat until the fat leaves the sides.
• - Put in the lentils and stir for 3-4 minutes.
• - Garnish with coriander leaves and this can be served with roti.