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Panchmel Dal Video by Tarla Dalal

Panchmel Dal Video by Tarla Dalal

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Here, a wholesome combo of five dals is flavoured with a special masala water and whole spices as well! Not only the flavours of the spices, but the flavours of the assorted dals are also discernable in this delightful dish. Dissolving the spice powders in water before sautéing them ensures that they get uniformly mixed, and also gives a nice, strong aroma to the dish. The Panchmel Dal also gets a nice tangy twist from amchur powder and tamarind pulp, which makes it a nice, tongue-tickling treat!

  

Recipe Description for Panchmel Dal

Preparation Time: 
Cooking Time: 
Makes 6 servings
Show me for servings


Ingredients

5 tbsp toovar (arhar) dal , washed and drained
5 tbsp chana dal (split bengal gram) , washed and drained
5 tbsp green moong dal (split green gram) , washed and drained
1 tbsp urad dal (split black lentils) , washed and drained
1 tbsp whole moong (whole green gram) , washed and drained
salt to taste
1 1/2 tbsp ghee
2 bayleaves
3 cloves (laung / lavang)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 slit green chillies
2 tsp dried mango powder (amchur)
1 tbsp tamarind (imli) pulp

To Be Mixed Into A Masala Water
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
3 tbsp water

For Serving
 naan
paratha

Method
  1. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds, asafoetida and green chillies.
  4. When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds.
  5. Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  6. Serve immediately with naan or paratha.

See step by step images of Panchmel Dal Recipe
RECIPE SOURCE : DalsBuy this cookbook

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