Panchratan / Panchmel Dal

The afternoon rain left me craving for something that was wholesome and comforting. I always associate cold weather with Kadhi, Pakoras and this Panchratan / Panchmel dal. Made with 5 dals and a generous use of tomatoes, this Dal is nutritious and very, very comforting. I generally have this by itself, without any Rice or Roti. This is my contribution for the JFI:Tomato event over at RP's Workshop.

1/4 cup Split Urad dal
1/4 cup Chana Dal
1/4 cup Sabut (Whole) Masoor Dal
1/4 cup Split Moong Dal
1/4 cup Tur / Arhar Dal
3 medium tomatoes, chopped (I used 2 handfuls of grape tomatoes, cut into half)
2 cloves
1/2" dalchini (cinnamon)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 green chillies, finely chopped
1/4 tsp turmeric powder
1/2" ginger, grated
6-7 curry leaves
2-3 tbsp lemon juice
Chopped coriander to garnish (Optional)
Salt to taste
Oil
Clean and wash all the dals. In a pressure cooker, add the dals, 3 cups of water, turmeric powder, a few drops of oil and cook till the dals are cooked. Remove from heat and keep aside.
Heat oil in a pan and add the mustard seeds, cumin seeds, cloves and cinnamon stick. When the seeds begin to sizzle, add the grated ginger, green chillies and curry leaves.Cook for abut a minute and then add the tomatoes and Salt. Mix well and cook till the tomatoes are mushy and cooked. Add the Dal to this tomato tadka, mix well and on low heat let simmer for about 10 minutes, stirring occasionally. Now add the lemon juice and mix well. Garnish with chopped coriander leaves and serve hot. Enjoy !