Step-by-Step Instructions

1. 1.Soak the Dals

   In a bowl, combine 1/4 cup toor dal, 1/4 cup urad dal, 1/4 cup moong dal, 1/4 cup masoor dal, and 1/4 cup chana dal. Add enough water to cover and soak for 30 minutes.

2. 2.Pressure Cook the 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.Check Cooked Dal

   Once the pressure is naturally released, open the cooker. Check if the dal is cooked well and mash it slightly with a spoon or masher to achieve a desired consistency.

4. 4.Prepare Initial Tadka Spices

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

5. 5.Sauté Aromatics

   Add 1 finely chopped onion and 1 tsp ginger garlic paste. Sauté well until the onion turns golden brown.

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. Sauté until the spices are aromatic.

7. 7.Cook Tomatoes

   Add 2 finely chopped tomatoes. Sauté well, mashing occasionally, until the tomatoes soften and become mushy.

8. 8.Combine Dal with Tadka

   Transfer the cooked dal from the pressure cooker into the kadai with the prepared tadka. Mix well to combine.

9. 9.Simmer the Dal

   Adjust the consistency of the dal by adding water if needed. Cover the kadai with a lid and simmer for 10 minutes to allow the flavors to absorb.

10. 10.Finish with Herbs and Spices

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

11. 11.Prepare Final Tempering

    In a small tempering pan, heat 1 tsp ghee. Add 1 tsp cumin and 1/4 tsp chilli powder. Add 1 dried red chilli. Temper until the cumin splutters and the chilli powder darkens slightly.

12. 12.Serve Dal

    Pour the prepared final tempering over the dal. Serve hot with rice or roti.