Step-by-Step Instructions

1. 1.Prepare and Soak Dals

   In a large bowl, combine 1/4 cup each of Toor Dal, Urad Dal, Moong Dal, Masoor Dal, and Chana Dal. Add sufficient water to cover the dals and soak for 30 minutes.

2. 2.Pressure Cook Dals

   Drain the soaked dals and transfer them to a pressure cooker. Add 1/2 tsp turmeric, 1/2 tsp salt, 2 bay leaves, 1 tsp ghee, and 3 cups of water. Close the lid and pressure cook for 5 whistles.

3. 3.Mash Cooked Dals

   Once the pressure is released naturally, open the cooker and mash the cooked dals slightly with a ladle to achieve a desired consistency.

4. 4.Prepare the Main Tadka Base

   In a large kadai, heat 2 tbsp ghee. Add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin, and 1 dried red chilli. Saute until the spices turn aromatic, about 30 seconds.

5. 5.Saute Onions and Ginger Garlic Paste

   Add 1 finely chopped onion and 1 tsp ginger garlic paste to the kadai. Saute well on medium flame until the onion turns golden brown, approximately 3-4 minutes.

6. 6.Add Powdered Spices

   Reduce the flame to low. Add 1/4 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp salt. Saute for 1 minute until the spices are aromatic.

7. 7.Cook Tomatoes

   Add 2 finely chopped tomatoes to the kadai. Saute well until the tomatoes soften and turn mushy, about 3-4 minutes. Mash them slightly with the spatula.

8. 8.Combine Dal with Tadka Base

   Add the cooked dal from the pressure cooker to the kadai with the tadka base. Mix well, ensuring everything is thoroughly combined. Adjust the consistency by adding water if needed.

9. 9.Simmer and Finish Dal

   Cover the kadai and simmer the dal for 10 minutes on low flame, allowing the flavors to absorb. After simmering, add 1/4 tsp garam masala, 1 tsp crushed kasuri methi, and 2 tbsp finely chopped coriander. Mix well.

10. 10.Prepare Final Tempering

    In a small tadka pan, heat 1 tsp ghee. Add 1 tsp cumin, 1/4 tsp chilli powder, and 1 dried red chilli. Allow the spices to splutter and turn aromatic, about 30 seconds.

11. 11.Serve Dal Tadka

    Pour the hot tempering over the prepared Dal Panchmel. Serve immediately with rice or roti.