Panchmel Dal (Five Dals Mix)

2 cups Mixed Daals (Urad/Mash, Moong, Masoor, Chana, Toor) soaked 8 hours minimum

1/2 tablespoon Shan Daal Makhani Masala

3/4 tablespoon coriander powder

1/2 tablespoon zeera (cumin) powder

1 large black cardamom

1/2 tablespoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

Salt (adjust to taste)

1 tablespoon ginger and garlic paste

Vegetable (canola) oil

4 green chilies

3/4 cup fried onions

Method
▪️ Saute ginger and garlic paste in 1/4 cup oil for a few minutes until smell disappears and then add mixed daals (washed and strained). Fry for a minute and then fill with five to six cups water to boil.

▪️ Boil daals until soft and set aside when little water remains.

▪️ In a large deep skillet, add 3/4 cup oil, 1/2 tablespoon Shan Daal Makhani masala, coriander, cumin, turmeric, and red chili powders, and one large black cardamom. Set on medium heat, add fried onions and continue frying.

▪️ Add a little water to avoid burning and cook to a thick paste.

▪️ Add 3/4 cup tomato puree and cook until oil separates.

▪️ Add green chilies and mixed daal and fry for a minute or two.

▪️ Add water and simmer cook to a curry.