Pancharangi Dal

Recipe Type : Indian                                                                                  Yield : 8
Preparation Time : 5 mins                                                                         Cooking Time : 25 mins

Ingredients:
1/4 cup Masoor dal (red lentil)
1/4 cup chana dal (spilt Bengal gam)
1/4 cup urad dal (black lentil)
1/4 cup toor dal (pigeon pea)
1/4 cup moong dal (split green gram)
1 tsp chilly powder
2 tomatoes
3/4 cup chopped coriander leaves
1 tbsp kasuri methi (dried fenugreek leaves)
1 tsp turmeric powder
3/4 tsp asafoetida
3 green chilly
1 tbsp clarified butter (ghee)
water (as required)
1 and 1/2 tsp salt
2 tsp chopped ginger
2 tsp mustard seeds
10 curry leaves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds

Method:
1. Soak in hot water masoor dal, chana dal, urad dal, toor dal, and moong dal for 1 hour.
2. In a pressure cooker pour ghee, mustard seeds, cumin seeds, asafoetida, curry leaves and slit-opened green chillies for tempering.
3. Now add all soaked lentils, chopped tomatoes, chopped ginger, salt, turmeric powder, chilly powder, garam masala, 1/2 cup of chopped coriander leaves, kasuri methi, cumin powder, coriander powder and water (as required).
4. Take out 5 whistles or until dal is fully cooked. Allow to cool down.
5. Garnish with coriander leaves.
6. Serve with Indian bread or rice.