Ingredients

• 1/2 cup - green moong dal
• 1 tbsp - yellow channa dal
• 1 tbsp - toor dal
• 1 tbsp - yellow moong dal
• 1/2 tbsp - masoor dal
• 2.5 tbsp - ghee
• 1/2 tsp - garam masala
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 2 tsp - dhania powder
• 1/2 tsp - jeera powder
• 5 to 6 - curry leaves
• 1 pinch - asafoetida
• 1/2 - lemon
• 1 tbsp - coriander, chopped
• 1/2 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 2.5 cups - water
• Salt to taste

How to Make Panchmela Dal

• Wash all the dals together. Add 1.5 cup water, haldi powder and 1/2 tbsp ghee.
• Pressure cook dal until about 4 whistles.
• Cool the cooker and remove dal.
• Mix all the spice powders in 1/2 cup water to make thin paste.
• Put ghee in a pan and heat.
• Add pinch of asafoetida, cumin and mustard seeds.
• Once they splutter, add the paste of spice powders.
• Fry for a minute.
• Add curry leaves.
• Add the cooked dal.
• Add remaining water, stir well and bring to a boil.
• Add lemon juice.
• Check and add salt if required.
• Garnish with chopped coriander.
• Serve hot with hot steamed rice or batti.