Rajasthani Panchmel Dal - SK Khazana

Ingredients list for Rajasthani Panchmel Dal - SK Khazana

• 1/4 cup Whole green gram (sabut moong) soaked for 3-4 hours and drained
• 1/4 cup Whole red lentils (sabut masoor) soaked for 3-4 hours and drained
• 1/4 small piece Split pigeon peas (tuvar dal) soaked for 3-4 hours and drained
• 1/4 cup Split skinless black gram (dhuli urad dal) soaked for 3-4 hours and drained
• 1/4 cup Split Bengal gram (chana dal) soaked for 3-4 hours and drained
• 1/2 teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 3-4 Cloves
• 2 Dried red chillies
• 1/4 teaspoon Asafoetida
• 1 tablespoon Ginger paste
• 1 Medium tomato chopped
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 2 tablespo to garnish Fresh coriander leaves chopped

Method

1. Put whole green gram, whole red lentils, split pigeon peas, split black gram and split Bengal gram in a pressure cooker. Add turmeric powder, salt and 4 cups water and mix. Put the lid on and cook under pressure for 1-2 whistles.
2. Heat oil in a deep non-stick pan, add cumin seeds and sauté till it changes colour. Add cloves, break dried red chillies and add. Add asafoetida, ginger paste and tomato and mix well. Sauté till the tomato turns pulpy.
3. Add cumin powder, coriander powder and red chilli powder. Add ½ cup water and sauté till oil separates.
4. Add the cooked grams and sufficient water and mix well. Add garam masala powder, a little salt and coriander leaves and mix well. Cook for 3-4 minutes on medium heat.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.