5-bean dal

Makes 16 cups of dal


Ingredients

• 6 tbspn vegetable oil
• 2 medium onion, chopped
• 4 medium Thai peppers, finely chopped
• 2 tspn coriander powder 
• 2 tspn cumin powder
• 2 tspn turmeric powder 
• 6 cloves garlic, grated
• 2 tbspn ginger, grated
• 6 cloves
• 6 peppercorns
• 4 medium tomato, chopped
• 1 cup rajma (kidney beans)
• 1 cup udad (black grams) 
• 1 cup chhole (chick peas) 
• 1 cup chane (bengal grams) 
• 1 cup black beans 
• 1 cup cilantro, finely chopped   

Preparation (4 hours)

1. Grate garlic, ginger.
2. Cut peppers, and chop onions and tomatoes into 1-1/2 inch cubes. 
3. Soak the 5 dal in lukewarm water for 4 hours. 

Cooking (60 minutes)

1. Steam the soaked dal with 8 cups of water and salt for 20 minutes in a pressure cooker. 
2. Heat the oil in a pan, and stir the onions on medium-high heat till they are pink.
3. Add the peppers and powdered spices and stir till the oil separates from the onions. 
4. Add grated ginger and grated garlic and saute for another minute.
5. Add the steamed dal.
6. Add salt to taste.  
7. Stir for 15 minutes.
8. Add chopped tomatoes, and stir for ten minutes on medium-high heat.
9. Add ten cups of water and bring to a boil.
10. Take the pan off the heat.   

Garnishing

1. Sprinkle cilantro on top.

Serving

1. Serve hot with steamed Basmati rice.