Tuesday, March 22, 2011

PANCHMEL DAL

Ingredients:---

Toor dal (split pigeon pea) - 1/4 cup,
Chana dal (Bengal gram) - 1/4 cup,
Masoor dal (red lenlils) - 1/4 cup,
Urad dal (split black gram skinless) - 1/4 cup,
Moong dal (split gram grams) - 1/4 cups,
Tomatoes - 2 (chopped),
Ginger and green chilli paste - 1 tsp,
Turmeric powder - 1/2 tsp,
Salt to taste,
Asafoetida - a pinch,
Cumin seeds - 1 tsp,
Coriander powder - 1 tsp,
Red chilli powder - 1 tsp,
Garam masala - 1 tsp,
Lemon juice - 1 tsp,
Coriander leaves - 2 tbsp,
Dried red chillies - 2 (broken),

Method

1. Wash and drain the dals and boil them in 4 cups of water with salt and turmeric powder till done.
2. Heat oil a pan. Add asafoetida and cumin seeds. When cumin seeds start to change the colour, add green chilli-ginger paste and saute for 1 minutes.
3. Add the tomatoes and saute till oil separles.
4. Add coriander powder, red chilli powder and garam masala. Saute for a few seconds.
5. Add cooked dal and water if required.
6. Add the lemon juice and mix well.
7. Heat ghee, add dry red chilles, saute and add to the dal.
8. Serve hot garnished with coriander leaves.

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