Panchmel Dal
Recipe for Panchmeal Dal, even though made from the usual dals that we make at home, this dal has unique taste. An ideal option for a change.
| Servings | Prep Time |
| 5servings | 10minutes |
| Cook Time | Passive Time |
| 45minutes | 30minutes |
|
|
Ingredients
- 1/8Cup Bengal Gram DalSplit / Chanaa
- 1/8Cup dalSplit Red Gram / Arhar
- 1/4Cup Green Gram Moong DalSplit /
- 1/4Cup Black Gram Urad DalSplit /
- 1/8Cup Red lentil Masoor DalSplit /
- 2tablespoons Butter GheeClarified /
- 1/4teaspoon asafoetida
- 1teaspoon Cumin Seeds
- 2Tablespoons Chopped GarlicFinely
- 1Tablespoon Chopped GingerFinely
- 1/2teaspoon ChillyRed powder
- 2teaspoons corianderPowder
- 1/2teaspoon turmericPowder
- 2 tomatolarge
- saltTo Taster
- water
Tempering
- 1teaspoon ghee
- 1/4Teaspoon Cumin Seeds
- 1Teaspoon corianderPowder
- 1 Chillyred
Instructions
- Wash and soak dals together for 30 minutes
- Cut the tomatoes and grind them in a mixer.
- In a pressure cooker heat ghee. Add asafoetida and then cumin seeds. When cumin seeds start crackling and are golden brown add garlic. Continue stirring.
- When garlic is golden brown add ginger and stir. Once ginger is also light brown, add coriander powder, turmeric powder, red chilly powder and stir.
- Add tomato paste and stir, till the ghee seperates and tomatoes are well fried.
- Drain the water from the Dal and put it in the pressure cooker. Add Salt and Water. Water should be 1.5″ above the Dal.
- Pressure cook the dal , lower the whistle after the first whistle and switch off the gas after 3 whistles.
- Open the cooker after 10 -15 minutes.
- Before serving heat a teaspoon of ghee and add 1/2 teaspoon of cumin seeds and 1 teaspoon coriander powder and a red chilly. Pour this on Dal
- Goes well with Chapati or Rice
Recipe Notes
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