Panchmel Dal/ Protein-rich dal

Ingredients

¼ cup moong dal (yellow)

¼ cup tuvar dal

¼ cup chana dal

¼ cup masoor dal

¼ cup urad dal 

¼ tsp turmeric

Salt to taste

1 tsp ghee

1 bay leaf

For Masala

 1 medium onion finely chopped

1 medium tomato finely chopped

¼ cup fresh ginger garlic paste

½ cup ghee 

1 tsp whole cumin seeds

1 pinch hing 

1 tsp red chili powder

½ tsp garam masala

¼ tsp jeera powder

¼ tsp coriander powder 

3 cloves

3 black pepper

1 black cardamom

1 bay leaf

For Tempering

2 tsp ghee

5-6 finely chopped garlic cloves

½ tsp Kashmiri red chili powder

½ tsp whole cumin seeds 

Garnish with freshly chopped coriander leaves

 

Preparations: 

Soak all the lentils for at least 30 minutes prior. Wash and mix the lentils, add water and turmeric, ghee, salt and 1 bay leaf and cook in a pressure cooker for 5 whistles or until the dals are cooked perfectly. 

Now prepare the main masala for the dal, take a kadhai and add the ghee into it. Once the ghee melts add the cumin seeds, cloves, black pepper, black cardamom and bay leaf, and allow them to sizzle for a bit. Now add the finely chopped onions and cook until they turn golden brown.

Add the ginger garlic paste and tomatoes and add a little salt. Cook until the contents are soft and mushy. Now add the dry masalas like red chili powder, cumin, coriander powder etc. Once everything is well cooked, add the boiled dal mix to it. Mix well and allow it to cook for a few minutes.

Now transfer the dal to a serving bowl. Just before serving, add a fresh tempering to make the dal tempting and aromatic. 

Take a tempering pan, add the ghee and fry the garlic pieces until they are golden, then add the cumin seeds, and red chili powder and pour over the dal. Garnish with fresh coriander and serve hot with a delicious pulao of choice or roti / paranthas

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