Punchkuti Dal

Ingredients

Masoor Dal 1/2 Cup
Moong Dal 1/2 Cup
Toor Dal 1/2 Cup
Chana Dal 1/2 Cup
Urad Dal 1/4 Cup
Val Dal 1/4 Cup (optional you can use it in place of Urad dal)
Salt- to taste
Haldi (turmeric)
Dhania/Jira powder 1 tbspoon
Garam Masala 1 tbspoon
Chilli powder 1/2 tb spoon
Jeera/mustrard seed 1 teaspoon
Cloves 2 to 3
Cinemon Stick 2 to 3cm
Hing- Asafoetida pinch
Ghee/oil 2 tbspoon
Karileaves (optional)
Lemon Juice 1 tbspoon
Fresh Corriender 1/2 bunch
4 to 6 Green chillies cut to 1/2cm pieces
Garlic pest 2 tbspoon
Onion 2 to 3 medium size chopped
tomatoes 3 chopped

Method:

1. Mix and wash all the dals together. Soak it for 6 hours (minimum 4 hours)
2. Add water (dal: water = 1:5). Add salt half of the garlic paste, halt chopped onion & half green chillies. Let it cook. Usually takes about 40-45 minutes. Test and see if Toor dal is done. That's when you know that the dal is done.
3. Add Dhania/Jira powder Garam Masala Haldi and chilli powder. Reduce heat & cook dal on a low flame. Add tomatoes cook for 15 minutes. Add lemon juice & half of fresh coriander leaves.
4. In a saucepan, heat a little oil/ghee, add the remaining garlic onion and curry leaves, When the oil is hot and spluttering add it to the dal. Heat remaining ghee/oil in a small kadai and when it is hot, add jeera/mustard seeds cloves, cinnamon and hing. when it is spluttering add it to the dal. Allow to stand for a few minutes.
5. Garnish with coriander leaves.
6. Serve hot with Rice & Roti.