Punjabi Mixed Lentil Dal (Five-Dal Curry)

Ingredients

• Chana dal - 125 g
• Urad dal - 125 g
• Moong dal - 125 g
• Masoor dal - 125 g
• Toor dal - 125 g
• Onion - 1 whole
• Ginger-garlic paste - 1 tbsp
• Green chilies - 3 whole
• Tomato - 2 whole
• Turmeric powder - 1 tsp
• Chili powder - 1 tsp
• Cumin seeds - 1 tsp
• Butter - 2 tbsp
• Oil - 2 tbsp
• Salt to taste
• Coriander leaves for garnish

Instructions

1. 1Rinse the chana, urad, moong, masoor and toor dals thoroughly in several changes of water until the rinse water runs clear.
2. 2Place the rinsed dals in a pressure cooker with the turmeric powder and sufficient water, then pressure cook until the lentils are soft and broken; add salt and stir well to prevent sticking to the bottom.
3. 3Reduce the heat so the dal simmers on low while you prepare the fried seasoning, keeping an eye on it so it does not stick.
4. 4Heat the oil in a pan, add the onion, and fry until the onion is light brown and softened, watching for a gentle caramelization.
5. 5Add the ginger-garlic paste and the green chilies to the pan and fry for 2 minutes, letting the raw edge cook off and the aroma develop.
6. 6Add the tomatoes to the pan and fry until they are slightly brown and have released their juices.
7. 7Pour the entire onion-tomato mixture into the simmering dal and gently stir to combine, keeping the pot on low and stirring as you prepare the finishing butter.
8. 8Heat the butter in a small pan, add the cumin seeds and the chili powder, and as soon as the seeds sizzle, immediately pour the spiced butter over the dal to release all the fragrant flavors.
9. 9Stir the dal well to incorporate the tempering, then remove the pot from the heat.
10. 10Garnish with chopped coriander leaves and serve warm with roti or steamed rice as an optional accompaniment.