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Panchratan Dal

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Ingerdients:

For the soaked lentils:

- 1/2 cup split chickpeas (Chana Dal), washed and soaked

- 1/2 cup split pigeon peas (Toor Dal), washed and soaked

- 1/2 cup whole brown lentils (Masoor Dal), washed and soaked

- 1/2 cup split black gram (Urad Dal with skin), washed and soaked

- 1/2 cup whole green gram (Moong Dal with skin), washed and soaked

Other Ingredients:

- 1/3 cup oil

- 1 & 1/2 tsp cumin seeds

- 1/2 tsp asafoetida

- 1 large onion, finely chopped

- 1 & 1/2 inch ginger, 12 garlic cloves, 3 green chilies (grind to a paste)

- 1 & 1/2 tsp salt (heaped)

- 1 & 1/2 tbsp coriander powder

- 2 tsp red chilli powder

- 1 tsp turmeric

- 1 & 1/2 liters water

For tempering the lentils:

- 1 cup clarified butter (or oil)

- 5 dried red chilies

- 2-inch ginger, julienned

- 2 large tomatoes, chopped

- 1/2 cup yogurt (room temperature)

- 1 tsp degi red chilli

- 2 tbsp dry fenugreek leaves

Recipe:

1. Begin by washing the lentils and soaking them for 30 minutes. Discard the water after soaking.

2. Heat oil in a pan, add cumin seeds, asafoetida, and chopped onion. Fry until golden on high flame.

3. Add ginger-garlic-green chilli paste and fry for 2 minutes.

4. Now, add all the soaked lentils, salt, coriander powder, turmeric, red chilli powder, and water. Mix well, cover, and cook until the lentils are tender (25 minutes in a pressure cooker or 40 to 50 minutes in a normal pot).

5. Once the lentils are cooked, adjust the thickness of the dal as desired.

6. In a separate frying pan, heat clarified butter, add dried red chilies, julienned ginger, and chopped tomatoes. Cook until the tomatoes reduce on high flame.

7. Add yogurt, degi red chilli, dry fenugreek leaves, and cook on high flame until the liquid dries, stirring continuously.

8. Transfer the tempering mixture to the dal, mix well.

9. Serve hot with roti, paratha, or rice.

Enjoy the rich and flavourful Panchratan Dal, a delightful addition to your Iftar spread!

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