Panchvati Daal/Mixed Daal

North Indian people consume more lentils than anyone, in any other part of India. Punjabi and Haryanvi people relish daal with Chapati, Himachali people like the combination of Daal with rice and so on.
This daal is basically a combination of 5 daals or you an call it mixed daal. I usually pressure cook daal that saves a lot of time and energy but i have prepared this daal without cooker and spent almost an hour preparing it. But it turned out delicious so all my hard work did not go worthless. Everyone relished and guests had a feeling that it was something like Dhabewaali Daal.

This is a tasty combination of 5 different lentils.

Ingredients

• 1 tbsp moong daal
• 1 tbsp channa daal
• 1 tbsp masoor daal
• 1 tbsp urad daal
• 2 tbsp toovar daal
• 1 onion finely chopped
• 3-4 garlic cloves chopped
• 1/2 tbsp ginger chopped
• Finely chopped fresh coriander
• 1 tsp cumin seeds
• 1.5 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• 2 tbsp ghee/oil
• Salt to taste

Tempering

• 2 tbsp unsalted butter
• 1 tsp mustard seeds
• 1 tomato finely chopped
• 1 cup yogurt
• 1/2 tsp garam masala

Method

Daal
1. Wash all the daals thoroughly. Soak for 1 hour then drain excess water.

2. Heat ghee and add garlic and green chili. Fry until garlic starts turning brown and gives aroma.

3. Now add cumin seeds and cook until they begin to crackle.

4. Add the onion and cook until light pink. Add Ginger.

5. Now add all the daals and cook again for 4 to 5 minutes.

6. Add 1 lt of water and cook on a medium flame until soft.

7. Then add the coriander powder, chili powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.

8. Mash the daals lightly.

Tempering
9. In a small pan melt the butter and add mustard seeds.

10. As soon as they start spluttering, add tomato. Cook for 3-4 min.

11. Now add yogurt and garam masala and keep cooking on a low flame for 1 to 2 min.

Finally,
12. Add the tempering to the cooked daals and mix. Stir well. Let it boil another 3-4 min.

Sprinkle coriander on top and serve hot with Rice or Roti.