Rajasthani Panchmel Dal (Five Lentils) Recipe
Ingredients
1. Dhuli urad dal (1/4c)
2. channa dal (1/4c)
3. arhar or toovar dal (1/4c)
4. lal masoor (1/4c)
5. chilkewali moong dal (1/4c)
6. turmeric powder (1/2tsp)
7. salt (to taste)
8. chopped ginger (1/2)
For tadka:-
1. Pure ghee (1tbsp)
2. moti ilaichi (2)
3. tej patta or bay leaves (2)
4. cloves or laung (4)
5. coriander powder (1tsp)
6. chopped tomatoes (2medium)
7. chopped ginger (1 inch)
8. chopped green chilies (2)
9. asafoetida (a pinch)
10. cumin seeds (1/2tsp)
11. cardamom (2small)
Method of preparation:-
1. Take a bowl; mix all the five dals in it. Wash them and soak them for about 1 hour. Drain and then put the dals in pressure cooker with enough water, salt, turmeric powder and half of the chopped ginger. Cook dals and then mash them with karchhi.
2. For tadka:- Take a pan, place it over heat. Heat ghee in it and add cumin seeds and fry them. Then add cardamom, bay leaves, hing or asafoetida, cloves in it. Fry them for about 1 minute. Sauté ginger, and green chilies in it .
3. Now add tomatoes and coriander powder in it. Cook it until the tomatoes get soft. Then at once add this tadka to the boiled dals and keep the dals to simmer for about 5 minutes. Now panchmel dal is ready. Decorate it with chopped fresh coriander leaves. Serve it hot with rice or roti.
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