Fried Egg, Panchmel Dal and Kachumber Salad

Ingredients

• 0.25 cup Toor Dal (also known as arhar dal)
• 0.25 cup Chana Dal (split bengal gram)
• 0.25 cup Moong Dal (split and skinned yellow lentils)
• 2 tbsp Urad Dal (split and skinned black gram)
• 2 tbsp Masoor Dal (red lentils)
• 4 cup Water (for pressure cooking)
• 2 medium Tomato (finely chopped)
• 1 inch Ginger (finely grated)
• 2 pcs Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (or to taste)
• 2 tbsp Ghee (for tempering)
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds
• 0.25 tsp Hing (asafoetida)
• 2 pcs Dried Red Chilies (broken in half)
• 1 medium Onion (finely chopped)
• 4 pcs Garlic Cloves (finely minced)
• 0.75 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Prepare the Dals: Combine all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the dals in ample water for at least 30-60 minutes. Soaking is crucial for the chana dal to cook evenly.

2. 2

   Pressure Cook the Dals: Drain the soaked dals and transfer them to a 3-liter or larger pressure cooker. Add the chopped tomatoes, grated ginger, slit green chilies, turmeric powder, salt, and 4 cups of water. Stir everything together.

3. 3

   Cook until Soft: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15 minutes. After the last whistle, reduce the heat to low and let it simmer for another 5 minutes. Turn off the heat and allow the pressure to release naturally.

4. 4

   Check and Whisk: Once the pressure has fully released, open the cooker. Check if the dals are cooked through; they should be soft and easily mashable. Using a wire whisk or the back of a ladle, gently whisk the dal to create a cohesive, slightly coarse texture. If the dal seems too thick, add 1/2 to 1 cup of hot water to reach your desired consistency and simmer for 2-3 minutes.

5. 5

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.

   • Add the hing and broken dried red chilies. Sauté for 10-15 seconds.
   • Add the finely chopped onion and minced garlic. Sauté for 4-5 minutes until the onions are soft and light golden brown.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.