Rajasthani Panchmel dal

INGREDIENTS:

Split Bengal gram (chana dal) - 1/4 cup

Green gram (sabut moong) - 1/4 cup

Split black gram skinless (dhuli urad dal) - 1/4 cup

Split pigeon pea (toor dal/arhar dal) - 1/4 cup

Whole red lentils (sabut masoor) - 1/4 cup

Salt - to taste

Turmeric powder - 1/2 teaspoon

Oil - 3 tablespoons

Asafoetida - a pinch

Cumin seeds - 1/2 teaspoon

Cloves - 4-5

Dried red chillies, broken - 2

Ginger-green chilli paste - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Tomatoes, chopped - 2 medium

Garam masala powder - 1/2 teaspoon

Fresh coriander leaves, chopped - 2 tablespoons

METHOD:

Soak dals in three cups of water for at least two hours. Then drain and boil them in three cups of water with salt and turmeric powder till done. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dry red chillies. When cumin seeds start to change colour, add green chilli-ginger paste and sauté for one minute. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil surfaces. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. Add garam masala powder and serve hot garnished with coriander leaves.