Panjmail Daal

Ingredients

Lentils

• 10⅝ cup moong daal
• 10⅝ cup masoor daal
• 10⅝ cup moong chilka daal
• 10⅝ cup chana daal
• 10⅝ cup mash daal

For Cooking

• 106¼ cups water
• 21¼ tsp red chilli powder
• 21¼ tsp crushed red chillies
• Salt to taste
• 21¼ tsp turmeric powder
• 21¼ chicken cube · optional
• 21¼ onion · chopped
• 21¼ tomato · chopped

For Finishing

• Garam masala · as needed
• 21¼ tsp kasuri methi
• Fresh coriander leaves

For Tarka

• Oil or ghee
• Sliced onion
• Garlic cloves · sliced
• Green chillies
• Red chillies
• Cumin seeds

Instructions

1. After a heavy meaty Eid ul Azha, nothing feels better than a warm bowl of Panjmail Daal Chawal. This simple, flavorful, and comforting daal is the perfect break from all the BBQ, karahi, and meat dishes.
2. Wash all the lentils well and soak them in water for 1 hour.
3. Add the soaked daals to a pressure cooker with 5 cups of water.
4. Add red chilli powder, crushed red chillies, salt, turmeric powder, chicken cube, chopped onion, and chopped tomato.
5. Pressure cook on medium flame for 15 minutes, or until the lentils are soft and fully cooked.
6. Open the pressure cooker carefully. If the daal is too thin, cook it on high flame for a few minutes until it reaches your desired consistency.
7. Sprinkle garam masala, then add kasuri methi and fresh coriander leaves.
8. For the tarka, heat oil or ghee in a pan. Add cumin seeds, sliced onions, garlic, green chillies, and red chillies. Fry until golden and aromatic.
9. Pour the hot tarka over the daal and serve immediately.
10. Serving Suggestion.
11. Serve this delicious Panjmail Daal with white rice, green salad, achar, and fresh lemon.