Panchratna Daal

Looking for a way to spruce up your daily daal? Look no further! Eat just one spoonful with a bite of a hot roti and you will find yourself reaching for second and third servings of this slurpy gravy. It is packed with proteins due to the five types of daals (from where it gets its name) and is high on taste. So, what is your excuse? Hit the kitchen now!

Ingredients
3 tbsp each of Toor, Urad, Moong, Matki Masoor and Split Channa Daal - Washed and soaked in water for about 2 hours
1 Cup Tomatoes, diced
1/2 cup Onions, finely chopped
1/2 Cup Fresh Coriander leaves, chopped
1 tsp Turmeric powder (Haldi)
1 tsp Coriander powder (Dhania powder)
1 tsp Garam Masala
1/2 tsp Sabji Masala (Optional - I used Everest brand)
1 tsp Mustard seeds
1 tsp Cumin seeds (Jeera)
A pinch of hing/asafoetida
Oil
And, of course, some salt to taste!!

Method
- Pressure cook all the daals with half a teaspoon of turmeric powder, half a cup of tomatoes, cumin seeds, a few drops of oil and the hing/asafoetida
- Once the daals are done, pour any excess water left over the cooked daals in a separate bowl and set aside
- Mash the cooked daals to a thick, paste like consistency
- In a large non-stick saucepan, heat oil
- Add mustard seeds and allow to splutter
- Add the chopped onions and fry until translucent
- Add the chopped coriander leaves and fry until they wilt
- Now toss in the remaining half cup of tomatoes and fry until soft
- Add each dry/powdered ingredient one by one and give a stir after each addition(Turmeric, Coriander, Garam Masala, Sabji Masala)
- Pour the water that was obtained on cooking the daals
- Add salt
- Allow to boil
- Now slowly stir in the cooked daals, cover and simmer
- Garnish with coriander and serve hot with rotis or jeera rice

SERVES 4