Authentic Rajasthani Panchmel DalVeg

1

Combine the Toor dal, green moong, masoor dal, urad dal (with skin), and yellow moong dal.

2

Soak the mixture in hot water for about an hour, or use room-temperature water for 2–3 hours.

3

Once the lentils have plumped up, discard the soaking water.

4

Transfer the soaked, drained lentils into a pressure cooker.

5

Add enough water to cover them completely. Stir in the salt, turmeric powder, and a teaspoon of oil.

6

Cook for 4–5 whistles on medium flame until the dal is soft and well-cooked.

7

In a kadai, heat the oil and ghee. Once the ghee is melted, add the mustard seeds and cumin seeds.

8

Allow the mustard seeds to splutter, then stir in the red chilies and a pinch of asafoetida (hing).

9

Add the finely chopped garlic, ginger, green chilies, and onions to the kadai.

10

Sauté for 2–3 minutes until the onions become translucent.

11

Add the chopped tomatoes and cook for about 5 minutes until they turn soft and mushy.

12

Stir in the Kashmiri red chili powder and cumin powder, mixing well with the onion-tomato base.

13

Lower the flame and pour the cooked dal into the kadai. Mix well to combine with the masala.

14

Add the garam masala and crushed kasuri methi.

15

Cover the kadai and let the dal simmer on low heat for about 5 minutes to meld the flavors.

16

Finish the dish by stirring in a handful of freshly chopped coriander leaves.

17

Serve hot with steamed rice, jeera rice, roti, or ghee chapati.