Panchratni Dal
1 hour Serves 4 Vegetarian
Ingredients:
| ¼ cup | black lentils (urad dal), washed and soaked separately for 30 minutes |
| ¼ cup | yellow lentils (yellow moong dal), washed and soaked overnight |
| ¼ cup | split red gram (toor dal), washed and soaked overnight |
| ¼ cup | bengal gram (chana dal), washed and soaked overnight |
| ¼ cup | red lentils (masoor dal), washed and soaked overnight |
| ¼ tsp | black mustard seeds (rai) |
| 1 tsp | cumin seeds |
| ¼ tsp | turmeric powder |
| 2-3 | curry leaves |
| 200 gms | tomatoes, puréed |
| 2 small | onions, finely chopped |
| 1½ tsp | ginger garlic paste |
For Garnishing:
| a pinch | cardamom powder |
| 1 tbsp | coriander, finely chopped |
| 2 | green chillies, finely chopped |
Directions:
1. Preheat the dutch oven on a medium flame.
2. Add black mustard seeds, cumin seeds, onions and sauté for few seconds until translucent.
3. Add tomatoes, ginger garlic paste, turmeric powder and curry leaves. Sauté for 2 minutes.
4. Add all dals and 3 cups of water and cook on a low flame with the lid on and the Redi-Temp™ valve open.
5. Once the valve whistles, close it and cook for 40-45 minutes with the lid on and the Redi-Temp™ valve closed.
6. Turn off the flame and rest the dutch oven for 10 minutes.
7. Garnish with coriander, cardamom powder, and green chillies.
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