Punj Rattani Dal
- Green gram (sabut moong) - 2 tbsps
- Lentil (sabut masoor) - 2 tbsps
- Black Gram (sabut urad) - 2 tbsps
- Bengal gram split (chana dal) - 2 tbsps
- Pigeon pea split (toovar dal) - 2 tbsps
- Onion - 1 medium sized
- Fresh coriander leaves - a few sprigs
- Tomatoes - 2 medium sized
- Yogurt - 2 tbsps
- Desi ghee - 1l tbsps
- Red chilli powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Salt - to taste
- White butter - 2 tbsps
- Paanch phoran - 1/4 tsp
- Garam Masala powder - 1/2 tsp
- Pick and wash grams and dals well. Soak in two cups of water for an hour. Drain and pressure Cook with the cups of water till done.
- Peel, wash and chop onion finely. Clean, wash and chop coriander leaves. Wash and chop tomatoes. Whisk yogurt.
3.Heat Desi ghee in a thick bottomed vessel, add onion and Fry till it turns a light brown.
- Add red chilli powder, turmeric powder and stir.
- Add the cooked dals and salt to taste. Mash lightly against the sides of the pan with a ladle. Continue to cook stirring continuously for two to three minutes.
- Heart white butter in a deep pan, add panch phoron, chpped tomato, yogurt, garam Masala powder and sauté on medium heat till the fat rises to the surface.
- Add it to the falls and simmer, stirring occasionally for two to the minutes.
Paanch photon is a mixture of equal quantities of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and onion seeds.
[[Instantpot]] [[Dals]] [[Indian recipes]]