Dal Pancharatna/ Five lentil stew

This is a delightful recipe with 5 types of  lentils cooked together. Though there is no cream used in this preparation, dal turns out thick, rich and creamy in texture. Perfect thing to serve when you are inviting guests over.

You need:

1 Tbps each of Chana, Toor , Moong dal
1/2 Tbsp each of Masoor and Urad dal

Turmeric powder  – ½ tsp

Chili powder – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Tomatoes – 1 no. (fine chopped)

Onions – 1 no. (fine chopped)

Fresh grated coconut - 2 Tbsp 

Ginger - 1" piece 

Garlic - 2-3 cloves ()

Green chilies – 2-3 no. 

Ghee – 1 Tbsp 

Cumin seeds – ¼ tsp

Mustard seeds – ¼ tsp

Curry leaves - 5-6 nos. 

Salt

1. Grind together coconut, ginger, garlic, green chillies into a smooth paste. Keep aside. 
2. Soak all dals in water for an hour. Cook them together in a pressure cooker with enough water and turmeric powder.
3. In a pan heat ghee, add cumin seeds, mustard seeds, and curry leaves.  
4. Once they begin to splutter, add fine chopped onions.
5. Once onions become translucent, add red chili, coriander powder and toast them a little. 
6. Add tomatoes and cook for 1 min.
7. Add the dal, ground mixture, salt and cook till raw smell of ginger, garlic is gone. Switch off the heat now. 
8. In very little oil/ghee, toast jeera and garam masala and add on top of the dal. Add green coriander and serve.

*Glossary

• Chana dal = Split bengal gram 
• Toor dal = Arhar , Pigeon Pea 
• Moong dal = Split green gram
• Masoor dal = Split red lentil 
• Urad dal = Split black lentil