• Wash all five dals together until water runs clear.
  3 tbsp Toor dal, 3 tbsp Chana dal, 3 tbsp Moong dal, 3 tbsp Masoor dal, 3 tbsp Urad dal
• Pressure cook with water, turmeric, oil and salt for 4–5 whistles (or cook in a pot until soft and creamy). Mash lightly.
  Water, 1 tsp oil, ¼ tsp Turmeric powder, Salt to taste
• Heat ghee/oil in a pan.
  2 tbsp Ghee or oil
• Add cumin seeds, hing, garlic and ginger. Sauté until aromatic.
  1 tsp Cumin seeds, 3-4 Garlic cloves, 1 tsp Ginger, A pinch of Asafoetida
• Add onion, cook till golden.
  1 Onion
• Add tomato and cook until soft and oil separates.
  1 Tomato
• Add Kashmiri chilli powder, coriander powder, and garam masala. Mix well.
  ½ tsp Kashmiri chilli powder, 1 tsp Coriander powder, ¼ tsp Garam masala
• Add cooked dal, mix, and simmer for 8–10 minutes.
• Adjust water for desired consistency. Add the dried and crushed kasuri methi leaves and sugar if using.
  2 tsp Kasuri methi leaves, 1 tsp sugar
• Garnish with fresh coriander. Optional: add a little ghee on top.
  Fresh coriander for garnish

Serving Suggestions

• Serve hot with steamed rice, jeera rice, or roti
• Goes well with papad, pickle, and curd