Panchmel Dal / Spicy Mixed Lentils

                                                                               

                                                                               

                                                                     

An ideal dal (lentils) for winter....fiery,spicy, yet comforting! This is a traditional recipe of Rajasthan ( India) in which five types of lentils are cooked together. This dish looks very presentable and tastes amazing too plus you get the nutritional benefits of five types of lentils in one great dish.  What more can one ask for??

True to it's roots this recipe has plenty of  chillies in it. There are whole red chillies, green chillies and red chilly powder! You are free to tone it down a bit but try to use all three as they give the dish a distinct flavour along with the ginger and tomatoes. Interestingly, there is no onion or garlic used in this recipe.

Ingredients: 

1/4 cup chana dal ( split chickpeas)
1/4 cup sabut moong ( whole green gram)
1/4 cup arhar dal ( split pigeon peas)
1/4 cup lal masoor ( red lentils)
1/4 cup dhuli urad dal (split and dehusked black gram lentils)
2 dry red chillies
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
2 tomatoes, medium
2 green chillies
1 inch ginger
Coriander leaves to garnish
3 tbsp oil
1/2 tsp cumin seeds
4 -5 cloves
Pinch of  hing ( asafoetida)
1/2 tsp garam masala powder ( whole spice powder)

Method:      Soak the lentils for at least 2 hours. Make a paste of ginger and green chillies. Chop the tomatoes.

                                                                               

Wash the lentils and put them in a pressure cooker. Add salt, turmeric powder, sufficient water and cook till done.

                                                                             

Heat oil in a pan and add hing, cumin seeds, cloves and dry red chillies. When cumin starts to change colour add ginger green chilly paste.  Also add cumin powder, coriander powder and red chilly powder.  Add the tomatoes and cook till oil separates.


                                                                             

Add cooked lentils and some more water, if needed. Cook on low flame for few minutes. Add whole spice powder. Serve hot garnished with coriander leaves.

Do not over cook the lentils. The lentils should be softened but not mashed. The dish gets it's look from each lentil retaining it's shape...well, at least the whole moong, chana and urad. Arhar and masoor tend to get dissolved.