Panchratna Daal

Ingredients:
Arahar Daal  (Tur Daal)  - 1 tbsp
Moong Daal (even with green cover is ok) - 1 tbsp
Masur Daal - 1 tbsp
Chana Daal (arhar dal and chana dal may look same in the picture but chana dal is thicker than arhar dal ) - 1 tbsp
Urad Daal - 1 tbsp
Tomato - 1 chopped
Onion - 1 chopped
Garlic Cloves - 5-6 chopped
Jeera (Cumin seeds) - 1 tsp
Haldi (Turmeric powder) - 1 tsp
Hing (Asafoetida) - 2 pinch
Salt - to taste
Ghee - 1 tsp

Preparation

• Clean the pulses and let them be in the water for some time.
• Add ghee in a Pressure Cooker.
• Then add jeera, hing, onion, tomato and garlic.
• Once the tomato becomes soft, add the pulses and a glass of water. You can vary the water quantity based on how much thin you want your daal.
• Now add haldi and salt.
• Close the pressure cooker and let it remain on high flame.
• After 5-6 whistles, let it remain on sim for 5 minutes.
• Your daal is ready. You can garnish it with coriander.

If your channa daal hasn't become soft, add some more water and close the pressure cooker again. Let it blow 5-6 more whistles.

Enjoy!