Panch Mishali Tarka Dal

This is a type of  Indian lentil Soup, Also called "Panch Ratna Dal", "Panch-mel Dal" or "Panch Mishali Dal" which basically means 5 pulses/lentils (a dal made using 5 lentils) soup.

This dal has 5 types of pulses (lentils) in it. Masoor dal (red lentil), chana dal (Split bengal dal), urad dal (Vigna mungo), kali dal (split black gram) and mung dal (Split Green mungo beans) 

I soaked the lentils (dal) for almost 3-4 hours in lukewarm water. Then boiled it in a pressure cooker with salt, 2-tej pattas (bay leaf) and 1 chopped onion.

Ingredients for tarka/ Chaunk (Tempering) :

• 3 tomatoes 
• 2 onions 
• 7-8 garlic pods
• 1 tsp of turmeric powder
• 1 Tsp of chilly powder
• 2 tsp of cumin seeds 
• A pinch of asafoetida 
• 1 tsp of garam masala powder 
• 3 tsp of ghee or refined butter

Procedure:

In a kadai (or) pan pour 2 tsp of ghee. When it's hot add cumin seeds and hing (asafoetida) when the seeds starts spluttering add the 2 chopped onions and cook till it gets deep brown then add the garlic pieces, turmeric and chilly powder. Cook it for 1 min and add the tomato pieces along with required amount of salt. Cook till it melts . Now add the boiled dal and mix properly. If the consistency is too thick add some warm water . Let the dal come to the boiling point. Lastly add 1 tsp of ghee and a spoon of garam masala from top. Boil for another 2 minutes and turn off the stove. Garnish with coriander leaves on top. 

Enjoy it with roti or naan.

PS: What is dal? (Indian Lentil Soup) >>Wikipedia