Panchmel Dal - SK Khazana

Ingredients list for Panchmel Dal - SK Khazana

• 1/4 cup Moong dal soaked and drained
• 1/4 cup Split Bengal gram (chana dal) soaked and drained
• 1/4 cup Moth beans soaked and drained
• 1/4 cup Split pigeon pea (toor dal/arhar dal) soaked and drained
• 1/4 cup Split red lentil (masoor dal) soaked and drained
• 1-2 Green chillies chopped
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 2 1/2 tablespoons Ghee
• 1 1/2 teaspoons Cumin seeds
• 1/2 teaspoon Asafoetida
• 1 tablespoon Ginger crushed
• 1 teaspoon Red chilli powder
• 1 1/2 teaspoons Dried fenugreek leaves (kasoori methi)
• 1/2 teaspoon Mustard seeds
• 3-4 Button red chillies (bor mirchi)
• 3 Green chillies slit
• 1 teaspoon Lemon juice
• for garnish coriander leaves chopped

Method

1. Put split skinless green gram, split Bengal gram, moth beans and split pigeon pea and split red lentil in a pressure cooker. Add 3 cups water, green chillies, salt and turmeric powder.Cover the pressure cooker and place it on heat and cook under pressure till 3-4 whistles are released. Let the pressure be released completely.
2. Open the pressure cooker and add 1 cup water to adjust the consistency and mix well.
3. For the first tempering, heat 1½ tbsps ghee in a deep non-stick pan, add 1 tsp cumin seeds and sauté till their colour changes. Add ¼ tsp asafoetida and crushed ginger and sauté till fragrant. Switch the heat off and add ¾ tsp red chilli powder and kasuri methi and mix well.
4. Add the cooked grams, place the pan back on heat and mix well. Cook on low heat for 1-2 minutes or another till the cooked mixture comes to a boil.
5. For second tempering, heat remaining ghee in a small non-stick pan, add mustard seeds, remaining cumin seeds, remaining asafoetida, button red chillies and 2 green chillies mix well. Switch the heat off, add remaining red chilli powder and take the pan off the heat.
6. Transfer the dal into a serving bowl, drizzle lemon juice and the tempering. Garnish with coriander leaves and remaining slit green chilli and serve hot.