Step 1: Soaking the Dals

In a large bowl, take 1/4 cup each of toor dal, urad dal, moong dal, masoor dal, and chana dal. Rinse well and soak in enough water for 30 minutes.

Step 2: Pressure Cooking the Dals

Drain the water from the soaked dals and transfer them to a pressure cooker. Add 1/2 tsp turmeric, 1/2 tsp salt, 2 bay leaves, and 1 tsp ghee. Pour in 3 cups of water and mix well. Cover and pressure cook for 5 whistles or until the dals are cooked well.

Step 3: Preparing the Masala Base

In a large kadai, heat 2 tbsp of ghee. Add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin, and 1 dried red chilli. Sauté until the spices turn aromatic. Add 1 finely chopped onion and 1 tsp ginger garlic paste. Sauté well until the onions turn golden brown.

Step 4: Cooking the Masala

Keeping the flame on low, add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp salt. Sauté on low flame until the spices turn aromatic. Add 2 finely chopped tomatoes and sauté well. Continue to cook until the tomatoes soften and turn mushy. Mash slightly to get a good texture.

Step 5: Combining Dal and Masala

Add the cooked dal to the prepared tomato-onion masala. Mix well, ensuring everything is well combined. Adjust the consistency by adding water if required. Cover and simmer for 10 minutes, allowing the dal to absorb all the flavors.

Step 6: Finishing the Dal

Add 1/4 tsp garam masala, 1 tsp crushed kasuri methi, and 2 tbsp finely chopped coriander. Mix well until everything is well combined.

Step 7: Preparing the Final Tadka

To prepare the final tempering, heat 1 tsp of ghee in a small pan. Add 1 tsp cumin and let it splutter. Turn off the flame and add 1/4 tsp chilli powder and 1 dried red chilli. Mix well.

Step 8: Serving

Pour the prepared dal into a serving bowl. Pour the final tempering over the dal. Serve the Rajasthani Style Dal Panchmel hot.

• Soaking the dals for at least 30 minutes helps them cook faster and more evenly.

• Mashing the softened tomatoes slightly helps create a thicker, more integrated gravy.

• The final tempering (tadka) poured over the dal just before serving enhances the aroma and flavor.

• Adjust the amount of water to achieve your desired consistency for the dal.