Panchmel Dal

Contains: dairy

• Asafoetida (hing)

  1 g

• Bay leaf

  1 pc

• Cloves

  3 pc

• Coriander powder

  5 g

• Cumin seeds

  4 g

• Dried red chilli

  2 pc

• Ghee

  30 g

• Lemon juice

  10 ml

• Mixed lentils

  toor, chana, moong, urad, masoor

  150 g

• Red chili powder

  3 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Rinse and combine equal parts toor, chana, moong, urad and masoor dals to make 150 g.
2. 2Pressure-cook the dals with turmeric, chilli powder and salt until soft.
3. 3Whisk the cooked dal smooth, loosening with hot water.
4. 4Heat ghee and crackle cumin, cloves, bay leaf and dried red chilli.
5. 5Add asafoetida and coriander powder and let it sizzle.
6. 6Pour the tempering into the dal and simmer a few minutes.
7. 7Finish with a squeeze of lemon and coriander, and serve hot.