Panchratan Dal

Wash Toor dal, Chana dal, Moong dal, Urad dal, and Masoor dal thoroughly under running water until the water runs clear. Soak all the dals together in 500g of Water for at least 30 minutes.

Drain the soaked dals and transfer them to a pressure cooker. Add 700g of Water, Turmeric powder, and half of the Salt. Pressure cook for 4-5 whistles on medium heat, then let the pressure release naturally. The dals should be soft but still retain some texture.

In a large heavy-bottomed pan, heat 30g of Ghee over medium heat. Add Cumin seeds and Mustard seeds, and let them splutter. Then add Asafoetida and Dry red chilies, and sauté for a few seconds.