Panjmail Daal

Ingredients

Lentils

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

For Cooking

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

For Finishing

• Garam masala · as needed
• 21¾ 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.