Panchmel Dal

Rinse Toor Dal, Chana Dal, Moong Dal, Masoor Dal, and Urad Dal together thoroughly under running water until the water runs clear. Soak the rinsed lentils in 500g of fresh water for 30 minutes.

Drain the soaked lentils and transfer them to a pressure cooker. Add 1000g of fresh Water, 3g Turmeric Powder, and 5g Salt. Close the lid and cook on high heat until the first whistle, then reduce heat to medium and cook for 15 minutes or until the lentils are soft and well-cooked. Allow the pressure to release naturally.

While the dal is cooking, prepare the tempering (tadka). Heat 20g Ghee in a separate heavy-bottomed pan or kadai over medium heat.