Panch Dal

• Dal - total split-peas/lentils should be 1 1/4 cups
• 1/4 cup channa dal
• 1/4 cup urad dal
• 1/4 cup masur dal
• 1/4 cup toovar dal
• 1/4 cup mung dal
• 5 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne
• Spice blend
• 1 tablespoon vegetable oil or ghee
• 1 large onion, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 teaspoon cumin seed
• 1 teaspoon garam masala (hot spice powder)
• 2 large tomatoes, chopped
• 1 teaspoon salt

1. 1.teed large pot with lid, heavy skillet or saucepan. Rinse the dals
2. 2.tn large pot, bring water to a boil. Add the dals, stir , and bring back to a boil. Then remove from heat and let sit for 2 hours
3. 3.tdd the turmeric and cayenne to the dal and bring the water to a boil, then simmer until the dal is tender, approximately 35 minutes
4. 4.ten to 15 minutes before the dal is ready, begin cooking the spice mixture: Heat oil or ghee in skillet or saucepan over medium-high heat. Fry onion and garlic for 2-3 minutes, stirring frequently. Add cumin and garam masala, and cook another minute. Add the tomatoes and salt, and cook until the tomatoes have reduced, about ten minutes.
5. 5.tdd the onion mixture to the dal, and cook for 2-3 minutes to blend the flavors. Test for salt and adjust seasoning.

channa dal, urad dal, masur dal, toovar dal, mung dal, water, turmeric, cayenne, vegetable oil, onion, garlic, cumin, garam masala, tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/panch-dal-50116243 (may not work)