Rajasthani Panchmel Dal | Creamy Lentil Curry

Rinse the red lentils, dried mountain lentils, and beluga lentils thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Then drain well.

Place the lentil mixture into a large pot, pour in approx. 800 ml of water, and add 1/2 teaspoon of turmeric powder and a pinch of fine salt. Bring to a boil, then reduce the heat, cover, and let simmer gently over medium heat for about 25–30 minutes until the lentils are tender and cooked down to a creamy texture. Stir occasionally and add a little more hot water if needed. For an exceptionally uniform consistency, the pot can also be kept warm in the oven at 160 °C top/bottom heat while braising.

Meanwhile, cook the basmati rice in lightly salted water according to the package instructions, then set aside and keep warm. Peel and finely chop the onion, garlic, and ginger. Deseed the red chilli pepper and slice it into fine strips.