We make dal at least thrice a week at home in various forms, both north and south Indian versions. This time I made a dal with five different types of lentils which is extremely tasty and goes very well with both rice and flatbread. Try it as a different take on your usual dal at home.

Panchratna Dal

Ingredients:

• 1/4 cup toovar dal
• 1/4 cup chana dal
• 1/4 cup whole urad dal
• 1/4 cup yellow moong dal
• 1/4 cup masoor dal
• 2 medium-sized onions, chopped finely
• 3 medium sized tomatoes, chopped finely
• 2-inch piece of ginger, grated
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/8 tsp asafoetida
• 2 green chillies, chopped finely
• 1 tsp coriander powder
• 1/2 tsp coriander powder
• 1 tsp kasuri methi
• Salt to taste
• Coriander leaves to garnish

Method:

• Wash the lentils thoroughly and then soak them in hot water for about an hour.
• Then pressure cook the lentils with just enough water to cover the lentils with the turmeric powder and pressure cook for four whistles. If you are cooking the lentils in a pan, cook until the lentils are completely cooked and broken down.
• When the pressure in the cooker reduces, whisk the dals well so that they are completely broken down and form a creamy mass.
• In the meantime, heat a pan and add the ghee to it. When the ghee warms, add the cumin seeds. When the cumin seeds splutter, add the asafoetida to it.
• Now add the grated ginger and stir for a couple of minutes. When the ginger starts to brown, add the finely chopped onions and stir well and allow the onions to brown.
• Then add the finely chopped tomatoes and the coriander powder along with some salt and cook well till the onions are soft and mushy and you can see the oil starting to leave the sides of the pan.
• Now pour this onion-tomato mixture to the whisked lentils and let it boil on a low to medium flame. Add water to get to your desired consistency. Check for seasoning. Let the dal boil on a low to medium flame for 10-15 minutes, stirring intermittently. 
• Crush the kasuri methi in your palms and sprinkle it over the dal and let it simmer for a couple of minutes more.
• Garnish with coriander leaves and serve hot with rice or rotis.

Note:

• You can also add garlic to this recipe. I didn’t because I didn’t have it at home. If adding garlic, add it just before adding the ginger. You can either grate the garlic or make a paste of it. Ginger can also be made into a paste or you can also make a paste of ginger or garlic together.
• You can also add a dash of lemon juice just before serving if you want this dish to be slightly sourish.