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Five Lentils Daal

This recipe has five different lentils giving it a unique taste. Can be served with white rice, naan, or any Indian breads.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • pressure cookeer, any heavy saucepan,

Ingredients
  

  • ½ cup chana daal (split peas)
  • ½ cup toor daal (Yellow lentils)
  • ½ cup moong daal(green lentils)
  • ¼ cup masoor daal (red lentils)
  • ¼ cup Urad daal (split white lentils
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon ginger/garlic paste available in Indian stores
  • 1 cup water
  • 1 teaspoon salt season to taste
  • 3 tablespoons unsalted butter

For Tempering:

  • 2 tablespoons vegetable oil, or any oil on hand
  • 1 teaspoon cumin seeds
  • ½ teaspoon asafetida
  • 1 teaspoon coriander seeds well crushed
  • 4 dried red chilies cut in halves
  • 1 roma tomato or any small tomato chopped finely

Instructions
 

  • Wash and soak mixture of all the lentils in boiling water for (at least) 15 minutes. 
  • Wash again and add fresh cold water, chili powder, turmeric powder, and ginger/garlic paste. Cover and cook until very soft. If using pressure cooker, use the direction for its use. If using a regular saucepan, cook until very soft. It takes 30 to 35 minutes or until it gets really soft. Since it is a mixture of different types of lentils, thet require different cooking time; therefore, it is important to check the doneness of all the lentils.
  • Remove from heat and use a potato masher to mash it well, dont blend because it should have a coarse texture, but very slightly coarse, for an authentic finish. Add one cup water, or enough water for a desired consistency (this dish requires a thicker consistency). 
  • Return to medium heat and add salt, and unsalted butter and bring it back to a boil and to let the butter melt.
  • Season to taste. Simmer for about 10 minutes. 
  • Meanwhile in a small saucepan, heat oil and add cumin seeds and brown them. Add asafetida, crushed coriander seeds, and red chilies and cook until red chilies are dark in color. 
  • Add crushed tomatoes and cook on low heat until tomatoes are cooked down and oil starts to separate on the sides.
  • Transfer prepared daal to a nice serving bowl. Pour the prepared spicy oil over the daal and stir gently.
  • Serve with white rice, naan, or Indian breads (roties).