½CupSplit Black Lentils/Chilka UradDhuli Urad/Split Black Lentils skinned
¼CupRed Lentils/Dhuli Masoor
¼CupSplit Yellow Moong/Dhuli Moong
¼CupSplit Green Moong/Chilka Moong
¼CupSplit Bengal Gram/Chana Dal
½tspTurmeric Powder
1/4tspAsafetida/Hing
Salt to taste
4-5Cloves
1Bay Leaf
1-2Black Cardamom
1Cinnamon Stick
For Tempering
1Onion(Medium size)
4-5Garlic Cloves
Ginger piece(small)
1-2Green Chillies
1-2Tomatoesoptional
1-2Whole Red Chillies
1tspCumin Seeds/Jeera
1tspGaram Masala
½-1tspRed Chilli Powder
2tbspDesi Ghee
Instructions
Make Baatis
Mix Whole Wheat /flour, Semolina, salt and ajwain.
Add ghee and mix it well in flour till it resembles breadcrumbs.
Using lukewarm water, knead a tight dough and keep it to rest for at least 15-20 minutes.
Divide the dough balls into equal tennis ball sized portions. Not necessarily in smooth round ball. Make a small indent in between or you can also make a criss cross on it.
Bake in preheated oven for 15-20 minutes at 420°F or 200°C
Once baked till light brown in color, take melted ghee in a bowl and dip hit baatis in it.
How to make Panchmel Dal
Mix and wash dals together in water 2-3 times. Soak in enough water for 15-20 minutes.
Cook Dal in Instant Pot
Drain water from Dal and add soaked dal in inner pot of Instant Pot. add water 2-3" above the level of dal.
Switch on the SAUTE Mode on and set time to 10 minutes.
Once the water starts to boil, remove the froth that accumulates at the top.
Add whole spices, turmeric powder, salt. Cover the lid.
Cancel the SAUTE Mode and set the PRESSURE COOK Mode on . Set timer to 8 minutes.
Cook till the timer goes off. After 2-3 min.do QPR(Quick Pressure Release), and open the lid.
Check whether the dal is cooked. Add tempering/tadka and add water to adjust the consistency of dal if required.
You can cover and keep dal for another 5-10 minutes or till serving time so that the flavours of tadka infuse in dal. Or you can also cook dal on SAUTE Mode for 2-3 minutes for the same.
Serve hot with baatis or rice.
Cook Dal in Stove-top Pressure Cooker
Drain the water from soaked dal, transfer in pressure cooker, add water as required to cook dal(2-3" above the level of dal).
Once the water starts to boil, remove the froth that accumulates at the top.
Add whole spices, turmeric powder, salt. Cover the lid.
Cook dal till 2-3 whistles. Let the pressure go away naturally.
Check whether the dal is cooked. Add tempering/tadka and add water to adjust the consistency of dal if required.
Prepare Tempering
Finely chop onions, ginger, garlic and tomato(if using).
Switch on the gas to medium. In a pan or small kadhai, add ghee, when it is hot enough add hing/asafoetida then add cumin seeds/jeera.
When the seeds crackle add finely chopped garlic and ginger whole red chillies and saute till the raw smell of garlic goes away and it starts turning light brown.
Add onions and saute till light pink in color, then add tomatoes and green chillies and cook till soft and mushy.
Add garam masala and red chilli powder and mix. Cook for 2-3 minutes.
Add tempering to dal cook dal for another 2-3 minutes to infuse the flavours of tadka.
Video
Notes
You can use only Split Black Lentil Skinned Dhuli Urad dal also or use any combination of dals as per your convenience. Cooking time remain the same.