Panchmel Dal


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A hi-five for this one! Moong dal, full moong, chana, Tovar and urad dals are pressure cooked and whisked to a smooth consistency. A lovely paste of the masalas and tamarind pulp is cooked in hot oil before the dal mixture is added to it. A tangy, spicy dal that will leave you very pleased! Enjoy!

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Serves 2.
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Ingredients

Method
  1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
  2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tbsp of water and mix well to make the masala. Keep aside.
  3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and sauté for 1 to 2 minutes.
  4. Add the cooked dal, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.
RECIPE SOURCE : DalsBuy this cookbook
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