Dal Panchforan

1. 1
   prep

   Rinse and soak the lentils.

   Wash the masoor dal under running water until the water runs clear. Soak in fresh water for 30 minutes, then drain.

2. 2
   pressure cook · ~15 min

   Pressure cook the dal with turmeric.

   1.Add rinsed dal to the pressure cooker with 3 cups of water.

   2.Add turmeric powder and stir.

   3.Close the lid and pressure cook on medium heat for 3 whistles.

   4.Let pressure release naturally, then open and whisk the dal smooth.
3. 3
   temper · ~2 min

   Make the panchforan tempering.

   1.Heat mustard oil in a kadai until it reaches smoking point, then reduce the heat.

   2.Add panchforan and dried red chilies. Let spices crackle and turn fragrant (30 seconds).

   3.Add ginger paste and sauté until the raw smell fades (30 seconds).

   TIPMustard oil must be heated to its smoking point to mellow its pungent flavor. Don't skip this step.
4. 4
   saute · ~6 min

   Cook the onions and tomatoes.

   1.Add chopped onions to the tempering and sauté until translucent (3 to 4 minutes).

   2.Add chopped tomatoes and cook until they soften and release their juices (2 to 3 minutes).
5. 5
   simmer · ~10 min

   Combine and simmer the dal.

   1.Pour the whisked dal into the kadai with the tempered onion-tomato mixture.

   2.Add salt and stir well.

   3.Simmer for 8 to 10 minutes, stirring occasionally, until the dal reaches a creamy consistency.

   TIPAdd a splash of water if the dal thickens too much during simmering.
6. 6
   garnish

   Finish with lemon juice and coriander.

   Turn off the heat. Stir in the lemon juice and sprinkle chopped coriander leaves on top. Serve hot.

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