Panchmel Dal

🔥 Prep

• Rinse 30 g Toor Dal, 30 g Chana Dal, 30 g Moong Dal, 30 g Masoor Dal, and 30 g Urad Dal under running water; drain.
• Measure out each lentil (30 g each) and combine in a bowl.
• Chop the 1 medium tomato into small dice.
• Measure 1 tsp ginger‑garlic paste, 2.5 tbsp ghee, 1 tsp chilli powder, 1.5 tsp salt, and 60 ml water; set aside.

🔥 Cook

• 1. Place the combined lentils in a saucepan, add 60 ml water, and bring to a boil over medium‑high heat.
• 2. Reduce heat to medium, cover, and simmer for 15 minutes or until lentils are soft and start to break down.
• 3. While lentils cook, heat 2.5 tbsp ghee in a small skillet over medium heat for 1 minute until melted.
• 4. Add 1 tsp ginger‑garlic paste to the ghee and sauté for 30 seconds until fragrant.
• 5. Stir in the diced tomato and cook for 2‑3 minutes until it softens and releases juices.
• 6. Add 1 tsp chilli powder and 1.5 tsp salt; stir and cook for 30 seconds.
• 7. Pour the tempered mixture into the cooked lentils; stir to combine.
• 8. Simmer the dal over low heat for 5 minutes to allow flavors to meld, adjusting consistency with a splash of water if needed.
• 9. Turn off heat and let the dal rest, covered, for 2 minutes before serving.

🔥 Serve

• Transfer the Panchmel Dal to a warm serving bowl and garnish with a drizzle of extra ghee if desired.
• Serve hot with steamed basmati rice, jeera rice, or Indian breads such as roti or naan.
• Accompany with a side of pickle (achar) and fresh lemon wedges for extra zing.