Here was used panch parang with toor dahl, with good results.
INGREDIENTS:
1 cup toor dahl (arhar), sorted, rinsed and drained
1 t turmeric
3 plum tomatoes, chopped
2 small eggplants, peeled and chopped
3 T ghee
1 T grated fresh ginger root
1-2 t panch parang (a five spice combination of equal parts cumin, fenugreek, black mustard, fennel and kalonji seeds)
2 red chilies, chopped
water for cooking
salt
DIRECTIONS
1. Bring a pot of water to a boil, enough to sufficiently cover the dahl. Add the dahl. It will boil again and start to foam. Remove the foam and add the turmeric. Lower the heat and cook the dahl covered until it is soft, about 45 minutes. Drain the dahl and save the water. Mash the dahl and add back the water.
2. Meanwhile put the eggplant and tomatoes in another pot with about 1 cup of water. Bring to a boil, lower the heat, cover and cook.
3. Add the vegetables to the mashed re hydrated dahl. Cook a little bit more until a desired thickness. Carefully stir now and then to make sure there is no scorching. If it starts to stick to the bottom of the pot, turn the dahl off a few minutes to soften, then stir again until smooth.
4. Chaunce the dahl with ghee, ginger, panch parang and chilies.
5. Add salt as desired