Panchmel Dal (Rajasthani Mixed Lentil Curry)

Steps

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1. 1
   Combine all five lentils (Toor Dal, Green Moong, Masoor Dal, Urad Dal with skin, and Yellow Moong Dal—¼ cup each) together. Soak in hot water for about an hour, or in room-temperature water for 2–3 hours until plump and soft.
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2. 2
   Drain the soaking water and transfer the soaked lentils to a pressure cooker. Add enough water to completely immerse the lentils. Add 1 tsp salt, ¼ tsp turmeric powder, and 1 tsp oil; mix well. Close the cooker, place the weight, and cook on medium heat for 4–5 whistles until the lentils are tender.
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3. 3
   Heat 1 tsp oil and 1 tbsp ghee in a kadai (wide-bottomed pan). Once the ghee melts, add 1 tsp mustard seeds and 1 tsp cumin seeds. Lightly roast until the mustard seeds splutter.
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4. 4
   Once the mustard seeds splutter, add 2 red chillies (halved) and a pinch of asafoetida powder. Toss gently.
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5. 5
   Add 2 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 2 finely chopped green chillies, and 2 finely chopped medium onions. Sauté for 2–3 minutes until the onions turn translucent.
   ▶ ≈2:33
6. 6
   Add 2 finely chopped medium tomatoes. Sauté for about 5 minutes until the tomatoes become soft and mushy.
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7. 7
   Add 2 tsp Kashmiri red chilli powder and 1 tsp cumin powder. Mix quickly to combine. Do not add additional salt at this point, as salt was already added when cooking the lentils.
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8. 8
   On low heat, transfer the cooked lentils into the pan. Mix well with the onion and tomato masala.
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9. 9
   After 5 minutes, add 1 tsp garam masala powder and a few crushed kasuri methi leaves. Cover the pan and simmer on low heat for about 5 minutes.
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10. 10
    Turn off the heat. Finish by stirring in freshly chopped coriander leaves. The delicious panchmel dal is now ready to serve immediately.
    ▶ ≈4:24