Keyword tur dal, channa ddal, masoor dal, mung dal, urad dal, panchratna, panchmela
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Soaking time 30 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Rama G
Ingredients
2tbspChanna dal
2tbspTur dal
2tbspsplit mung dal (with or without skin)
2 tbspurad dal
2tbspmasoor dal
1tspturmeric powder
1tsp oil
1tspcumin seeds
4cloves
2cinnamon sticks
2dry red chillies
asafoetida
2green chillies slit lengthwise
1"piece ginger chopped finely
2medium tomatoes finely chopped
1tsp chilli powder
1tspcoriander powder
Instructions
Soak all dals for 30 minutes atleast.
Pressure cook with turmeric powder and enough water for 3 to 4 whistles. Once the cooker settles, mash the dal lightly.
Heat oil in a pan. Add asafoetida, cumin seeds, cloves, cinnamon stick and red chillies.
Once the spices are roasted, add green chilli and ginger and sauté for few minutes.
Add tomatoes, salt and sauté further till the tomatoes are cooked.
Add the cooked dal, cover and boil on low flame till the masalas blend well with the dal.
Notes
Traditionally, Rajasthan being a desert and arid area, the natives use ghee for tempering. But, by default, I have used oil. However, if you want, you can use ghee.
You can use garam masala powder too for more spiciness.