Rajasthani Panchmela Daal

Ingredients:

Toor Daal – 1 cup
Mung Daal without Skin – 1/2 cup
Mung Daal with Skin – 1/2 cup
Chana Daal – 1/4 cup
Urad Daal – 2 Tbsp
Salt – 1 tsp
Water – 4 cups
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Bay Leaf – 1
Dry Red Chili – 1
Cumin Seeds – 1 tsp
Cloves – 5, roughly crushed
Black Peppercorns – 5, roughly crushed
Asafoetida – 1/4 tsp
Turmeric – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Green Chilies – to taste, finely chopped
Tomato – 1 large, pureed
Salt – to taste
Coriander Powder – 1 Tbsp
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Red Chili Powder – 1/2 tsp
Water – 3 to 4 cups
Lime/Lemon Juice – to taste
Cilantro (Coriander) – 10 sprigs, chopped for garnishing

For Seasoning:
Ghee – 1 to 2 tsp
Red Chili Powder – to taste

Method:

Combine all Daals and wash thoroughly. Soak for 30 minutes.
Drain soaking water and add soaked Daals to a pressure cooker.
Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
Add Cloves, Black Peppercorns, Asafoetida and Turmeric Powder. Mix.
Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
Add Garlic, Ginger and Green Chilies and cook for 2-3 minutes.
Add pureed Tomatoes and cook until oil separates from the mixture.
Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.

 Add cooked Daals and mix well.
Add 3-4 cups of Water allow Daal to come to a boil.
Garnish with Lime/Lemon Juice and Cilantro.
 For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
Add Red Chili Powder, mix and add to top of prepared Daal.
Serve hot with Bati, Rice or Chapati.