If you are bored of your regular dal, you can try this exclusive dal from Rajasthan, Panchmel Dal, a mix of dals with a flavourful tempering and round button chillies on the top, so spicy and delicious. Serve it hot with steamed rice or rotis.
PANCHMEL DAL
Ingredients
¼ cup split skinless green gram (dhuli moong dal), soaked and drained
¼ cup Bengal gram, soaked and drained
¼ cup moth beans (matki), soaked and drained
¼ cup split skinless pigeon pea (dhuli toor dal), soaked and drained
¼ cup split skinless red lentils (dhuli masoor dal), soaked and drained
1-2 green chillies, chopped
Salt to taste
¼ tsp turmeric powder
2 tbsps ghee
1½ tsps cumin seeds
½ tsp asafoetida (hing)
1 tbsp crushed ginger
1 tsp red chilli powder
1½ Tata Sampann Kasuri Methi
½ tsp mustard seeds
2-3 dried button red chillies
1 green chilli, slit + for garnish
1 tsp lemon juice
Chopped fresh coriander leaves for garnish
Method
1. In a pressure cooker, add split skinless green gram, split skinless Bengal gram, moth beans and split skinless pigeon pea and split skinless red lentil. Add sufficient water, green chillies, and salt and turmeric powder.
2. Cover the pressure cooker and place it on the heat and cook under pressure till 3-4 whistles are released. Allow the pressure of the cooker to be released completely.
3. Open the pressure cooker and add ½ cup water to adjust the consistency and mix well.
4. For the first tempering, heat 1½ tbsps ghee in a non-stick pan. Add 1 tsp cumin seeds and allow them to change colour.
5. Add ¼ tsp asafoetida and crushed ginger and sauté well. Switch the heat off and add ¾ tsp red chilli powder, Tata Sampann Kasuri Methi and mix well.
6. Add the cooked gram into the prepared tempering, place the pan back on heat and mix well. Cook on low heat for 1-2 minutes or till the cooked mixture comes to a boil.
7. For second tempering, heat remaining ghee in another pan, add mustard seeds, remaining cumin seeds and remaining asafoetida. Add button red chillies and mix well. Add slit green chilli and switch the heat off. Add remaining red chilli powder and take the pan off the heat.
8. Transfer the prepared dal into a serving bowl, drizzle lemon juice and the prepared tempering.
9. Garnish with chopped coriander and slit green chilli. Serve hot.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor
#sanjeevkapoor #PanchmelDal
source
