Panchmel Dal, a nice tongue-tickling dal.
Recipe : https://www.tarladalal.com/Panchmel-Dal-4790r
Video Links : http://www.tarladalal.com/Panchmel-Da…
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Panchmel Dal
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!
Preparation Time: 10 minutes.
Cooking Time: 15 minutes.
Serves 6.
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
1½ tbsp ghee
2 bayleaves (tejpatta)
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
½ tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
½ tsp garam masala
3 tbsp water
For serving
Naan
Paratha
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, asafetida and green chillies.
6. When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds.
7. 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.
Serve immediately with naan or paratha.
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