Daal Panchwati is a very popular daal from Rajasthan,It is a mix of five lentils,The daal is cooked in tangy tomato gravy with the basic Indian spices.
The lentils are soaked and boiled with salt and turmeric and then tomato is added in the tempering and when it become soft and pulpy then the basic spices are added and stir fried in the tomato gravy .Then the boiled daal is added in it and simmered for few minutes.
Ingredients1/4 cup Pigeon Pea / Tuvar / Arhar ki daal
1/4 cup Yellow Lentil / Moong Daal (dhuli huee)
1/4 cup Black lentil / Urad daal
1/4 cup Bengal gram /chana daal
1/4 cup Red Lentil /Pink Masoor daal
1 cup Tomato / Tamatar (chopped)
1/2 tsp Cumin Seeds / Sabut Jeera
1 tsp Red Chilli powder / Laal mirch powder
1/2 tsp Turmeric Powder / Haldi Powder
1/4 tsp Asafoetida / Hing powder
8 Curry Leaves / Kadi Patta
1/4 tsp Garam Masala Powder
1/4 tsp Dried Fenugreek / Kasoori Methi
1/2 tsp Ginger / Adrak (chopped)
3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
4 tbsp Clarified Butter / Desi Ghee (or Oil)
2 Green chili/hari mirch
1 tsp Salt / Namak
Method* Wash and soak all the pulses in water for 20 minutes then boil in just enough water .(cook till done but not too soft )
* Heat oil in pan add ghee and then add cumin ,curry leaves,green chili (slit lengthwise ), fry for a while
* Add chopped tomatoes and salt ,cover and cook till tomato become soft,
* Add turmeric ,chili powder, pinch of kasoori methi and stir .add boiled daal and 1 cup water
* Cover and simmer for 5 minutes on low heat
* Add 1tbls lemon juice and green coriander and garnish with a pinch of garam masala and serve hot with roti or rice.