Panchratna Daal

A rich and flavorful Indian lentil dish made with a blend of five different lentils, simmered to perfection and tempered with aromatic spices. This wholesome and nutritious daal is a classic comfort food, perfect for a hearty meal.

Steps

1. Rinse all five lentils thoroughly and soak them in water for 30 minutes. 2. Drain the lentils and add them to a pressure cooker with 1 cup water, turmeric powder, and salt. 3. Cook the lentils under pressure for 3-4 whistles until soft. 4. Heat ghee or oil in a pan, add cumin seeds and let them splutter. 5. Add chopped ginger and green chili, sauté for a minute. 6. Add chopped tomato and cook until soft and oil starts to separate. 7. Pour the cooked lentils into the pan, mix well, and simmer for 5-7 minutes. 8. Adjust salt and water for desired consistency. 9. Garnish with fresh coriander leaves and serve hot with rice or roti.

10g Toor dal (split pigeon peas) 10g Moong dal (split yellow gram) 10g Masoor dal (red lentils) 10g Chana dal (split chickpeas) 10g Urad dal (split black gram) 1 tsp ghee or oil 1/4 tsp cumin seeds 1/2 inch ginger, finely chopped 1 small green chili, slit 1/4 tsp turmeric powder 1 medium tomato, chopped Salt to taste Fresh coriander leaves for garnish 1 cup water