Dal Panchratni (Mixed Lentil)
| 40 gms tur dal | 40 gms moong dal |
| 40 gms masoor dal | 40 gms urad dal |
| 40 gms whole masoor | 1/2 tsp turmeric powder |
| 90 ml ghee or butter | A pinch of asafoetida |
| Salt to taste | 2 onions, chopped |
| 2 cm ginger, julienned | 2 green chilies, chopped |
| 1 tsp chili powder | 1 tsp chili powder |
| 2 tomatoes, chopped | 2-3 tbsp coriander leaves, chopped |
METHOD:
1. Wash all the lentils well and soak in water for 5 minutes. Add enough water, turmeric powder, salt and pressure cook for 2 whistles. Remove from heat and keep aside.
2. Heat ghee in a pan and add asafoetida. After a few seconds, add onions, and saute till golden brown. Add chopped ginger, green chilies and saute for another 2 minutes.
3. Sprinkle chili powder, garam masala powder and cook for 2 minutes. Add the chopped tomatoes and keep stirring continuously till done.
4. Sprinkle coriander leaves over it and stir well. Pour the seasoning over the cooked lentils, cover for 2 minutes to allow the flavor of the seasoning, mix well and garnish with chopped coriander leaves and juliennes of ginger.
5. Serve hot with plain rice, pulao or Indian breads.
Preparation time: 30 minutes.