Panchmela Dal

Ingredients:

• Split green gram (dhuli moon dal) – 30 gm
• Whole green gram (chilka moong) – 40 gm
• Bengal gram (chana dal) – 40 gm
• Split red gram (arhar dal) – 30 gm
• Black gram (urad dal) – 30 gm
• Ghee – 4 tbsp
• Asafoetida – a big pinch
• Cumin (jeera seeds) – 1 and 1/2 tsp
• Ginger, julienned – 1 and 1/2 ” piece
• Bay leaves- 2 to 3
• Coriander powder – 1 tsp
• Mango powder – 1 tsp
• Tomato big – 1
• Water – 3 cups
• Salt – 2 tsp
• Turmeric powder – 1 tsp
• Red Chilli powder – 1 tsp
• Sugar – a pinch
• Green coriander chopped – 5 tbsp
• Green chilli, slit

Preparation:

1. Soak all the pulses together for half an hour. Drain and keep aside.
2. Heat 2 tbsp ghee in a pressure cooker; add asafoetida, cumin seeds, ginger, and bay leaves and saute.
3. Add coriander powder, mango owder, and tomato; saute again for 2-3 minutes.
4. Add water, salt, turmerc powder and pressure cook till 3 whistles; then allow the pressure to release by itself.
5. Heat 2 tbsp ghee in a small pan; add the red chilli powder mixed with 3 tbsp water and sugar. Lower heat and simmer for 1 minute to get a rich red color.
6. Add this, green coriander and the green chilli to the cooked pulses. Mix well and serve hot.