Panchratni Dal

For the longest time, I cooked with only Toor Dal. At best, I'd make this moong dal preparation. I have tried very often to cook with other dals and I find that mixing them up is the way that works well with me. The flavours are part known and part unknown. So, I know for a fact that I won't be completely repulsed by a new flavour.

This is one such mixed dal. I got the idea from one of Tarla Dalal's books (yet again!), but have modified it and made it many times. It is a great hit at office and at home. I felt the need to impress my parents with some "wow" food. I served this at lunch when they were visiting and they were impressed. The dal isn't too spicy nor too mild. It is one of those dishes that make you say, 'Just perfect!"

1/2 cup Mixed Dals (Moong, Masoor, Urad, Chana and Toor)
1 tsp Cumin
1 Onion, chopped
1 tsp Coriander powder
1 tsp Chilli powder
1/4 tsp Turmeric powder
1 tbsp Coriander, chopped
1 tbsp Ghee
Salt to taste

For the tempering:

1 tbsp Butter
1 Tomato, chopped

1/2 cup Curd

1/4 tsp Garam Masala

Wash the dals and soak them for about 30 minutes.

In a pressure pan, heat the ghee and add the cumin. When the cumin starts to crackle, add the onion and fry for about 2-3 minutes. Drain the water from the dals and add this to the onion mixture. Fry together for about a minute and add about 2-3 cups of water. Cover and cook for 3 whistles. Open the lid after the pressure has been released and add the coriander powder, chilli powder, turmeric powder and salt. Cook this mixture until the dal thickens. Mash the dals.

In another pan, melt the butter and add the chopped tomato. When the tomato has cooked a bit, add the curd and the garam masala and cook for a minute or so. Add this to the dal. Garnish with chopped coriander and enjoy the dal with rotis or rice.

I'm sending this to Barbara's event A Taste of Yellow with a hope to help raise awareness for cancer on a global level.