Panchmel dal, as the name suggests it is made with 5 different legumes. Toovar(pigeon peas)/Chana(split chickpeas) and split moong dals are used in equal quantities, though some recipes use red lentils too. I didn't have chana dal, so I used masoor dal(split red lentils) for this recipe. In Rajasthan, this dal is poured over baatis ( a preparation made of baked balls of dough), I have posted the recipe for "baati" here.
Ingredients:
- 1/4 cup toovar dal (pigeon peas)
- 1/4 cup moong dal -split
- 1/4 cup masoor dal-split (red lentils) / you can use chana dal(split chick peas) too
- 1 tbsp urad dal (skin removed)
- 1 tbsp moong dal whole
- Whole spices :
- 1 inch cinnamon stick
- 4 cloves
- 5 peppercorns
- 1 tsp cumin seeds
- 1 bayleaf
- 1 red chili
- 1 tsp of ginger and garlic paste (I grated fresh ginger and garlic)
- Powdered spices:
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp chili powder(I din't add)
- salt
- 1/4 tsp asafoetida
- 1 onion and 1 tomato roughly chopped
- 1 tsp (or more) ghee/oil
Recipe:
- Wash the lentils well with running water and soak them for about 30 minutes.
- Boil the lentils in the pressure cooker for 5-6 whistles.
- Heat a tsp of ghee(or oil) in a pan. Add the dry whole spices and asafoetida to it.
- Once, the ghee is flavored add the ginger and garlic paste. Stir-fry for a minute, add onions, stir-fry again till the onions are translucent. Then add the tomato and cook for another 2-3 minutes till the tomatoes are mushy. Add the powdered spices and salt. (I forgot to add them, I added them after I added the lentils)
- Now, add the boiled lentils and about a cup of water.
- Season with salt and garam masala.
- Add more water, if you want a thinner consistency but usually this dal is a bit thick.
Quantity:
- 3-4 servings
Notes:
- This dal tastes best with Rajasthani baatis, the recipe which I posted here.
- Garnish with fried green chilies and lot of fresh coriander.
No comments:
Post a Comment
Love to hear what you think.....