Panchratan Dal

2½ tbsp Tur dal / Kandipappu
2½ tbsp Moong dal / Pesara pappu
2 tbsp Channa dal / Senagapappu
2 tbsp Masoor dal
1 tbsp Urad dal / Minappapappu
1 Onion, finely chopped
4 Green Chilies, slit
1 tsp Ginger, finely minced
¼ tsp Turmeric
¼ tsp Red Chilli Powder
1 Tomato, finely chopped
1 tbsp Coriander Leaves, chopped
1 tbsp Lemon Juice
1 tbsp Oil

For Poppu:
½ tsp Cumin Seeds
Pinch of Hing
2 Red Chilies, tear and de-seed
¼ tsp Coriander Seeds, crushed (optional)
½ tsp Garam Masala Powder
1 tsp Ghee

In a pressure cooker, add 2 cups of water and all the five lentils/dals and pressure-cook upto 3 whistles. If cooking over stovetop, cook till the dals are almost cooked. Mash the dals lightly.
Heat oil in a heavy bottomed vessel, add green chilies and ginger and stir fry for 15-20 secs. Add the chopped onions and saute for 5 mts. Add red chilli pwd and turmeric pwd and combine. Add the chopped tomato and saute for 5 mts. Add the pressure-cooked dal along with salt and combine. Add a cup of water and lemon juice and cook on slow to medium flame for 15 mts without lid or till you get the consistency of your choice.
Heat ghee in a small pan, add the cumin seeds and as they splutter, add the hing, crushed coriander seeds, red chilies and garam masala pwd and turn off heat. Pour this to the dal and combine. Garnish with chopped coriander leaves. Serve with rotis or white rice