Procedure:

1) In a bowl add Yellow Pigeon Peas, Split Skinned Green Gram, Split Red Lentils, Split Black Gram, Split Bengal

     Gram.
2) Wash for 3 times and soak in Water for 30 minutes.
3) In a pressure cooker add soaked Dal, 1 teaspoon of Salt, ¼ teaspoon of Turmeric Powder with 3 cups of Water.

     close the lid put whistle and leave for 4 whistles.
4) In a vessel add 2 teaspoons of Ghee and Oil.
5) Once it is heated add Cinnamon, Cardamom, Bay Leaf and Cumin Seeds and sauté for a minute.
6) Add Onion and Ginger Garlic Paste and fry till Onion turns golden brown.
7) Add Tomatoes, Salt, Turmeric Powder, Chilli Powder, Coriander Powder and cook in medium flame till Tomato

     softens.
8)  Add cooked Dal and mix well.
9) Close the lid and simmer for 10 minutes in low flame.
10) Add Coriander Leaves.
11) Transfer it in a serving bowl.
12) Heat two teaspoons of Ghee in a pan and add to dal before serving.
13) Pancharatna Dal is ready to serve.

PANCHRATNA DAL

ANNUCHEF

Ingredients:

Yellow Pigeon Peas – 3 tablespoons
Split Skinned Green Gram – 3 tablespoons
Split Red Lentils – 3 tablespoons
Split Black Gram – 3 tablespoons
Split Bengal Gram – 3 tablespoons
Onion (chopped) – 1 No.
Tomato (chopped) – 2 Nos.
Ginger Garlic Paste – 2 teaspoons
Cumin Seeds – 1 teaspoon
Cinnamon – 2 Nos.
Cardamom – 2 Nos.
Bay leaf – 1 No.
Coriander Leaves (chopped) – Few
Turmeric Powder – ½ teaspoon
Chilli Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Salt – 2 teaspoons or as per taste
Ghee – 3 teaspoons

Oil – 2 teaspoons