Panchmel Dal (Mixed Lentils Curry)

                                                                             
Dal ( Lentils ) is a rich source of proteins and other important nutrients for everyone particularly for vegetarians. There are many types of dal each having different color and nourishment values.  I recall having this preparation at a friend's place. It tasted superb and was an instant hit. The key point here is the tempering preparation and the timing in which the process is completed. Hope you like the recipe and have a lot of compliments from near and dear ones for your preparation.


Ingredients:
To Pressure Cook Dal with other ingredients you need:
1/4 cup Split Black Gram 
1/4 cup Masoor Dal
1/4 cup Toor Dal
1/4 cup whole Urad Dal
1/4 cup Chana Dal
1 tsp Turmeric powder
1 tsp Salt to taste
1"inch Cinnamon
3 cups of Water


In a large bowl, mix all the lentils. Wash and soak them for 1-2 hours. After that pressure cook all the above ingredients for 10-15 minutes or until soft.

                                                                                      
For Tempering you need:
3 tbsp Ghee (Clarified butter)
2 tsp Cumin seeds
1/4 tsp Fenugreek seeds (methidana)
2 Green chillies
2 Onions, chopped
6 Garlic pods, smashed
1" inch Ginger
1 tsp Kashmiri lal mirch
1/2 Garam masala
1 Tomato, chopped
Coriander leaves-Handful (optional)


Method:
Take a pan add ghee and and heat over medium flame. Add cumin seeds and once it starts spluttering add chopped onions, green chillies, garlic, ginger along with fenugreek seeds and saute for few seconds. Add tomato and mix well. Cover and cook until tomatoes are done and fry till oil separates, pour cooked dal, adjust salt and check the consistency of dal. Add garam masala and mix well to incorporate into the dal. Remove from heat and garnish with coriander leaves (optional).
This dal goes well with phulkas or even with jeera rice. We had this mixed dal with rice, pickle and papad.