PANCHMEL DAL

INGREDIENTS:

¼ cup of each dal equally: toor dal, yellow moong dal, red masoor dal, chana dal and split green moong 1 tsp turmeric 1 tsp coriander powder 1 tsp red chilli powder 1 large onion, chopped small

1 small piece of ginger, chopped or grated 2 tomatoes, chopped 3-4 garlic pods, crushed or minced ½ tsp asafoetida/hing ¼ tsp cinnamon 1 tsp ghee and 1 tsp oil ½ tsp mustard seeds 1 tsp cumin seeds 2-3 green chillies, chopped finely 1 tbsp kasuri methi Salt to taste A handful of coriander leaves to garnish METHOD: Soak all the dals together after washing thoroughly, for about 30 minutes. Rinse many times till the water runs clear. In a pressure cooker, heat 1 tsp of oil. Add hing and fry for about 30 seconds. Add tomatoes and green chillies and cook for one min. Add turmeric, coriander powder, cinnamon and salt and mix well. Cook covered till tomatoes get mushy and spices get cooked, for around three-four minutes.

Add dals and four cups of water. This amount of water is required as the dal tends to get thick. Pressure cook for two whistles and open when the pressure eases off.

In another pan, heat ghee. Splutter mustard seeds and cumin seeds. When they crackle, add garlic and ginger and fry for two minutes on medium flame. Add onions and fry till brown for four to five minutes. Onions should be well cooked and light brown in colour, or the taste will not be absorbed by the curry.

Add red chilli powder and kasuri methi. Give it a nice stir. Pour tempering over cooked dal and combine. Garnish with cilantro and serve hot — Chef Alok, executive chef

Goldfinch Hotel