Pancharatan Dhal

Prep Time: 15 min
Cooking Time: 10 min
Serves: 3

Ingredients

1. Masoor dhal - 2 tbsp
2. Split yellow moong dhal (dry roasted) - 2 tbsp
3. Toor dhal - 1 tbsp
4. Bengal gram dhal - 1 tbsp
5. Whole green moong dhal - 1 tbsp
6. Onion (finely chopped) - 2 small sized
7. Tomatoes (finely chopped) - 1 large sized
8. Water - 2 cups
9. Yogurt (whisked) - 1/4 cup
10. Milk - 1/2 cup

For seasoning

1. Ghee - 2 tsp
2. Cardamom - 2
3. Cinnamon stick - 1 inch stick
4. Shahi jeera - 3/4 tsp
5. Cumin seeds - 1/2 tsp
6. Fennel seeds - 1/4 tsp

Spice powders

1. Coriander powder - 3/4 tsp
2. Cumin powder - 1/4 tsp
3. Turmeric powder - 1/4 tsp
4. Red chilly powder - 1/2 tsp

For garnishing

1. Cilantro (finely chopped) - 3 tbsp

Method

1. Wash all dhals well in water for about 4 to 5 times, drain & set aside.
2. Pressure cook dhals with two cups water for 5 to 6 whistles.
3. Heat ghee in a pan, add cardamom, cinnamon, shahi jeera, cumin seeds, fennel seeds & saute till fragrant.
4. Add chopped onions and saute until golden brown.
5. Add chopped tomatoes, coriander powder, cumin powder, turmeric powder, red chilly powder and saute for about 3 min.
6. Add yogurt and cook for another 2 min.
7. Add mashed dhal, milk, salt and cook again for 3 min.
8. Garnish with finely chopped cilantro.
9. Serve hot with rotis, phulkas, parathas, chapathis, idlies and dosas.