Every once in a while you come across a recipe that you wonder why you did not try it out earlier. This recipe, in the Times Of India in October 2009, by Arvind Singh Mewar, is one such recipe. Since the time we first tried it out in 2009, we've made it at least once a month. The dish itself is prepared from 5 dals (hence the name "Panchratna"), and is quite wholesome. The spices are also not overpowering adding just enough hotness to the dish. The dish tastes wonderful if it is just about thick in consistency, and is best cooked over a slow fire once the dals are cooked.
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