Panch Rattan Dal 


Moong Dal(whole)(Greenggram)	25 gms.
Masoor Dal(whole)(red lentils)	25 gms.
Urad Dal(whole)(blackgram)	25 gms.
Channa Dal(Bengal gram)		25 gms.
Tur Dal(redgram)		25 gms.
Black cumin seeds		1/2 tsp.
Onions				2 nos.
Coriander powder		1 tbsp.
Chilli powder			1 tsp.
Turmeric powder			1 tsp.
Cumin seeds			1/2 tsp.
Fennel powder(saunf)		To taste
Coriander leaves(chopped)	3 tbsp.
Ghee/butter			2 tbsp.
Salt				To taste

For Tempering:

White butter			30 gms.
Tomatoes			3
Yogurt				1/2 cup
Garam masala			1 tsp.

  1. Clean and wash the lentils in running water and soak for one hour,
    drain and keep aside.
  2. Chop the onions and coriander.
  3. Wash and finely chop the tomatoes and whisk the yogurt in a bowl.
  4. Heat ghee in a pan, add cumin seeds and fry for one minute.
  5. Add onions and fry until light brown, add lentils and stir for 5-6 minutes.
  6. Add water, bring to a boil, now add coriander powder, red chillies,
    turmeric, salt and cover and simmer until lentils are cooked.
  7. Mash the lentils lightly against the sides with a spoon.
  8. Sprinkle cumin and fennel powder, stir for 2 minutes.
  9. For tempering, melt butter in a separate pan, add tomatoes, yogurt and
    garam masala and saute on medium heat till the fat leaves the sides.
  10. Add the lentils and stir for 4 minutes. Finally garnish with coriander
    leaves and serve with rice or chapati.


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