Panchmel Dal (five Lentil Curry)

Mostly prepared in North India, the Panchmel Dal is an abstract mix of five lentils and is an enormous source of protein. I am going to present its Rajasthani version, which is typically partnered with Baatis (baked hard & round wheat breads), but also tastes great with rotis, paranthas, naan, rice, etc. However, it is traditionally prepared with whole spices and ghee. But in some parts of the state, its procedure is bit simplified and healthier, which I will be sharing as I love spices in a balanced way.

Image of Panchmel Dal
Lentils (Arhar, Moong, Masoor, Black Urad and Chana) - 1 1/2 cup
Onion - 1 medium sized
Tomato - 1 medium sized
Mustard Seeds (Rai) - 1 tsp
Cumin Seeds (Jeera) - 1 tsp
Asafoetida (Hing) - 1/2 tsp
Green Chilies - 1 finely chopped
Oil - 1 tbsp
Garlic Cloves - 3 finely chopped
Turmeric Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt to taste
Lemon - 1/2
Fresh Coriander Leaves for Garnish
Water - 1 cup or as required
Soak the lentils for at least an hour and pressure cook till 4 to 5 whistles.
Heat oil in a kadhai and add rai and jeera.
As soon as it splutters, add hing and green chilies.
Also add the chopped garlic cloves and saute till it gets golden brown colour.
Put the chopped onions and saute till it becomes soft and turns golden.
Add the tomatoes and allow it to get soft and leave excess oil.
As the oil separates, add turmeric powder, coriander powder and red chili powder.
Mash the boiled dal and add to the seasoning in the kadhai.
Add water and mix it well and allow it to boil on medium flame.
Add salt, mix well and squeeze half a lemon.
Garnish it with finely chopped fresh coriander leaves and serve hot.
In case you forget to soak the dals, you can add a pinch of baking soda to the dals for boiling them faster in pressure cooker.