Tuesday, December 2, 2014

Rajasthani Panchmel Dal




Ingredients
Toor dal / Kandi pappu - 1 cup
Red masoor dal / Erra kandi pappu - 1 cup
Moog dal without skin - 1/2 cup
Chana dal - 1/4 cup
Urad dal - 2 Tbsp
Ginger - 1 Tbsp minced
Garlic - 1 Tbsp minced
Chopped onion medium - 1
Tomato chopped large - 1
Red chilli powder - 2 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Water - 3 cups
Lemon juice - 1 to 2 tsp

To temper
Cumin seeds - 1 tsp
Black pepper corns - 3
Hing - a pinch
Turmeric powder - 1/2 tsp
Dry red chillies - 4
Curry leaves - 1 string
Oil - 2 tsp
Ghee - 1 tsp



Method
  1. Combine all dals and wash. Soak in water for 30 minutes.
  2. Drain the dals. Add dals to a pressure cooker and add 4 cups water.
  3. Pressure cook for 1 whistle. Switch off the stove.
  4. Heat oil and ghee in a pan add temper it.
  5. Add onions and salt. Mix well and cook for 4 minutes.
  6. Add ginger, garlic and fry for 3 minutes.
  7. Add tomato and cook until oil separates from the mixture.
  8. Add chilli powder, coriander powder, garam masala and mix for 2 minutes.
  9. Add cooked dals and mix well. At this stage add 3 to 4 cups water and allow it to boil.
  10. Switch off the stove. Sprinkle lemon juice and mix well.
  11. Serve with roti or rice.

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