Panchmel Dal Recipe

Ingredients

• 1 Cup Panchmel dal (1/4 Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal)
• 4 Cup Water
• 1 Cup roughly chopped tomato
• 1 - 2 green chillies chopped
• 1 tablespoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon coriander powder (dhaniya powder)
• Salt to taste
• 1 teaspoon red chilli powder
• 4 tablespoon ghee
• 1 teaspoon cumin seeds (jeera)
• 2 dry red chilli
• 1/4 teaspoon asafoetida (hing)
• 1 teaspoon Garam Masala ((see recipe))

Instructions

1. 1

   Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 - 2 hours.

2. 2

   After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.

3. 3

   Pressure cook the dal over medium heat for 2 – 3 whistle or 10 - 15 minutes. Allow the steam to release naturally from the pressure cooker.

4. 4

   Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.

5. 5

   To prepare tempering, heat ghee in a kadhai.

6. 6

   Add cumin seeds, red chilli, asafoetida and fry for 10 - 20 seconds to release the aroma of the spices.

7. 7

   Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.

8. 8

   Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 - 6 minutes over low heat. Turn off the heat.

9. 9

   Garnish panchmel dal with chopped coriander.

10. 10

    Serve panchmel dal with basmati rice, bati or Chapati.