This is a traditional Rajasthani recipe. It is prepared by mixing 5 different 'dal' or lentils and hence, the name 'Panchmel Dal'. In Hindi, 'Panch' means five and 'mel' means to mix. This recipe is also known as 'Panchratna Dal'.
Ingredients:
Tur dal: 25 gm
Masoor dal: 25 gm
Urad dal: 25 gm
Channa dal: 25 gm
Moong dal: 25 gm
For the Gravy:
Ghee: 2 tbsp
Asafoetida: 1/4 tsp
Cumin seeds: 1/2 tsp
Ginger garlic paste: 1 tbsp
Onion paste : 1 tbsp
Turmeric powder: 1/4 tsp
Red chilli powder: 1 tsp
Coriander powder: 3/4 tsp
Garam masala: 1/2 tsp
Salt to taste
Water: 2 cups
Tomato: 2, medium size, finely chopped
Mango powder: 1/2 tsp
Water: 1 cup
For the Tempering:
Oil: 2 tbsp
Dry red chilli: 3
Curry leaves: 1 sprig
Cumin seeds: 1 tsp
Green chilli: 2, chopped
For Garnish:
Coriander leaves: 2 tbsp finely chopped
Method:
1. Take all the dals in a bowl and wash it throughly. Soak the dals for half an hour.
2. In a pressure cooker, heat 2 tbsp ghee, to it add asafoetida, ginger garlic, turmeric powder,red chilli powder, coriander powder, garam masala powder and salt and mix them well.
3. Add the dals to the masala along with 2 cups of water, close and cook for 4 whistles on high flame and for 5 minutes on slow flame.
4. Open the cooker when the pressure is released and just mash the dal a little. To this add a chopped tomato, mango powder and 1 cup of water, mix well, close and cook for a whistle.
5. Transfer to a serving bowl.
6.In a kadai, heat 2 tbsp, to it add cumin seeds and green chilli and stir for 2 minutes till the cumin stops spluttering. Add the tomato and dry red chilli and stir for 5 minutes and pour this tadka over the dal. Garnish with coriander leaves.
7. Serve hot with rice, chapatis or rotis
Tur dal: 25 gm
Masoor dal: 25 gm
Urad dal: 25 gm
Channa dal: 25 gm
Moong dal: 25 gm
For the Gravy:
Ghee: 2 tbsp
Asafoetida: 1/4 tsp
Cumin seeds: 1/2 tsp
Ginger garlic paste: 1 tbsp
Onion paste : 1 tbsp
Turmeric powder: 1/4 tsp
Red chilli powder: 1 tsp
Coriander powder: 3/4 tsp
Garam masala: 1/2 tsp
Salt to taste
Water: 2 cups
Tomato: 2, medium size, finely chopped
Mango powder: 1/2 tsp
Water: 1 cup
For the Tempering:
Oil: 2 tbsp
Dry red chilli: 3
Curry leaves: 1 sprig
Cumin seeds: 1 tsp
Green chilli: 2, chopped
For Garnish:
Coriander leaves: 2 tbsp finely chopped
Method:
1. Take all the dals in a bowl and wash it throughly. Soak the dals for half an hour.
2. In a pressure cooker, heat 2 tbsp ghee, to it add asafoetida, ginger garlic, turmeric powder,red chilli powder, coriander powder, garam masala powder and salt and mix them well.
3. Add the dals to the masala along with 2 cups of water, close and cook for 4 whistles on high flame and for 5 minutes on slow flame.
4. Open the cooker when the pressure is released and just mash the dal a little. To this add a chopped tomato, mango powder and 1 cup of water, mix well, close and cook for a whistle.
5. Transfer to a serving bowl.
6.In a kadai, heat 2 tbsp, to it add cumin seeds and green chilli and stir for 2 minutes till the cumin stops spluttering. Add the tomato and dry red chilli and stir for 5 minutes and pour this tadka over the dal. Garnish with coriander leaves.
7. Serve hot with rice, chapatis or rotis
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