Indian

Rajasthani Panchmel Dal


dal-2

Rajasthan and its cuisine are very appealing in general to every one in India. This dal is widely used in Marwari families.

As the name suggests, it is made with 5 types of lentils mixed together dressed with aromatic & tasty tempering.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

25 mins                    20 mins                     45 mins                     3-4 Serving

Ingredients:

Spilt pigeon pea (arhar/toor dal) – ¼ cup

Gram dal (chana dal) – ¼ cup

Split black dal (urad dhuli dal) – ¼ cup

Whole moong dal (sabut moong dal) – ¼ cup

Split red lentils (masoor) – ¼ cup

Tomato – 2 large (finely chopped)

Ginger – 1 inch (paste)

Green chili – 1 (finely chopped)

Green coriander – 2 tablespoon

Cloves – 2

Dried red chili – 2

Salt per taste

Cumin seeds – ½ teaspoon

Asafetida – 1 large pinch

Turmeric powder – ¼ teaspoon

Chili powder – ¼ teaspoon

Garam masala – ¼ teaspoon

Ghee (clarified butter) – 3 tablespoon

Instructions:

  • Wash and soak all dals together for at least 2-3 hours, then boil pressure-cook them with salt, water & turmeric powder.
  • Heat ghee in a pan or wok and add cloves & whole red chili and cumin seeds & asafetida, fry till the cumin seeds start to splitter, add chopped green chili & ginger paste. Fry for another 1-2 minutes.
  • Now add the dry powdered spices – coriander powder, chili powder, salt & tomatoes and fry till the oil separates from the mix.
  • Add the cooked dal & garam masala to this mix and let it simmer on low heat for at least 3-4 minutes for the spices to blend in well with dal.

Note: Panchmel dal is ready to serve, garnish with fresh chopped green coriander. Can be served with chapatti, roti & rice.

Happy Cooking!!

Picture courtesy: http://www.tasty-indian-recipes.com (nice pic)

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