DAL PANCHRANGI Recipe

• Moong dal (kidney beans) 1/4 cup
• Arhar dal (pigeon peas) 1/2 cup
• Chana dal (split grams) 1/4 cup
• Turmeric powder 3/4 tsp
• Brown cardamom seeds 2 tbsps
• Garam masaala 1/2 tsp
• Curry leaves 8-10
• Coriander greens (chopped) 1 piece
• Ghee 3 tbsps
• Cumin seeds 1 tsp
• Urad dal (blalkish) 1/4 cup
• Masoor dal (lentils red) 1/4 cup
• Red chilli powder 1 1/2 tsps
• Asafoetida a pinch
• Bay leaves 2-3
• Cloves 4
• Green chillies (chopped) 2
• Ginger (chopped) 1 piece
• Salt 2 tsps

• Clean and wash all the five dals
• Put washed dals in cooker with 3 glasses of water, salt and turmeric powder. Put it on the stove. Pressure cook for 2 whistles. Remove from stove
• Release steam and stir with ladle. Press or pound lightly if needed to mix dals
• Heat ghee at low flame in a pan. Saute to crackle cumin seeds. Add cloves and bay leaves. Fry for a minute. Now add curry leaves and green chillies. Fry for half a minute more
• Put in ginger and asafoetida. Stir for a while. Add red chilli powder and cooked dals. Stir well. Bring it to boil. Cook for 2 minutes
• Garnish with garam masaala and green coriander. Remove from stove and put the cover on for 6-7 minutes
• Serve hot with rice, rotis or chapatis