Missi Roti, Panchmel Dal and Onion 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

• 2 medium Red Onion (Thinly sliced into rings)
• 1 cup Ice Cubes (For soaking the onions)
• 4 cups Cold Water (For soaking the onions)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 0.5 tsp Chaat Masala
• 0.25 tsp Black Salt (Also known as Kala Namak)
• 0.25 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1 piece Green Chili (Optional, finely chopped for extra heat)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the rings with your fingers and place them in a large bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
   • Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3. 3

   Drain and Dry

   • After soaking, drain the onions completely using a colander.
   • Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4. 4

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.