Name: Rajasthani Panchmeli Daal recipe by Faiza Mirza at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Sabut moong - 30 gram; Chola daal - 30 gram; Dhuli moong - 30 gram; Urad daal - 30 gram; Arhar daal - 30 gram; Chana daal - 30 gram; Sabut masoor daal - 30 gram; Dhuli masoor daal - 30 gram; Small cardamoms - 2; Cloves (long) - 2; Green chilli, crushed - 6; Red chilies, broken -2; Grated Ginger - 1 tsp; Tomatoes, finely chopped - 4; Turmeric powder - 3 tsp; Tamarind paste - ¼ teaspoon; Garam masala powder - ¼ teaspoon; Asafoetida powder (hing) - 1/2 tsp; Oil or ghee - 2 tbsp; Salt as required; Coriander leaves for garnishing

Ingredients Serving: 4

Sabut moong - 30 gram
Chola daal - 30 gram
Dhuli moong - 30 gram
Urad daal - 30 gram
Arhar daal - 30 gram
Chana daal - 30 gram
Sabut masoor daal - 30 gram
Dhuli masoor daal - 30 gram
Small cardamoms - 2
Cloves (long) - 2
Green chilli, crushed - 6
Red chilies, broken -2
Grated Ginger - 1 tsp
Tomatoes, finely chopped - 4
Turmeric powder - 3 tsp
Tamarind paste - ¼ teaspoon
Garam masala powder - ¼ teaspoon
Asafoetida powder (hing) - 1/2 tsp
Oil or ghee - 2 tbsp
Salt as required
Coriander leaves for garnishing

Instructions

Soak all the dals in water for 30 mins, pressure cook the dals for 3-4 whistles or till they are completely cooked, mash the cooked dal lightly.
In a pan, heat oil or ghee. add cumin seeds, let them splutter, add the cloves, cardamoms, broken red chilies and heeng powder. Fry them till they are fragrant add the crushed ginger and green chilies,fry them for a minute.
Add the chopped tomatoes, tamarind pulp and garam masala powder. Fry the masala well on a low flame till the tomatoes become soft. Now add this fried tempering mixture to the daal,mix well.
Add salt and simmer the daal for 10 minutes so that the flavours of the spices infuse well with the daals. If the daal mixture looks thick then add some water and stir to get a medium consistency.
Garnish the dal with coriander leaves. Serve dal with rotis, rice, jeera rice or dal bati

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