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Wednesday, 3 February 2016

Rajasthani Special Panchmel Dal (Mixed Lentil Curry)

          This is a traditional dal from the state of Rajasthan. Known as 'Panchmel Dal'. It is prepared with five different types of lentils. This dal is usually served with Bati, but also tastes great with rice or chapatis too. 

           It is very healthy, nutritious and aromatic too from the tempering of mustard seeds, cumin seeds, ginger, garlic and red chili powder that is poured over the finished product. So check for a step by step method with pictures to prepare this Rajasthani delicacy.

  • 2 tbsp. split moong dal (green gram)
  • 2 tbsp. split urad dal (black gram)
  • 2 tbsp. masoor dal (red lentils)
  • 2 tbsp. chana dal (Bengal gram)
  • 2 tbsp. tuvar dal (pigeon pea lentil)
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 tbsp. oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 2 1/2  cups water

Tempering -

  • 1 tbsp. ghee
  • 1/2 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1 tsp. garlic & ginger, chopped
  • 1 tsp. red chili powder
  • coriander leaves to garnish
  • few onion rings to garnish

          Soak the dals for an hour. Heat oil in a pan and saute the onion till light brown. add the tomatoes and fry till it is mashed. Add all the dry spices and saute for a few seconds.

          Now add the soaked dal and fry for 1-2 minutes. Add the water and pressure cook for 10 minutes on low flame after the first whistle. Transfer to a serving dish.

          Heat ghee in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the ginger and garlic. Fry till light brown. T

          Then add the red chili powder and switch off the flame. Stir and pour this tempering over the cooked dal amd serve, garnished with coriander leaves and onion rings.

                  Take Split moong dal, split urad dal, masoor dal, chana dal and tuvar dal.

                               Soak them in water for an hour.

                               Heat oil in a pan and saute the onion till light brown.

                               Add the tomatoes and saute till it is mashed.

                               Add all the dry spices and fry for a few seconds more.

                               Now add the soaked dals and fry for 2 minutes.

                Add water & pressure cook for 10 min. on low flame after the first whistle.

                         Heat ghee in a small pan & temper with mustard & cumin seeds.

                               Add ginger & garlic and saute till light brown.

                              Add the red chili powder and mix well.

                         Pour the tempering over the prepared dal and serve, garnished with 
                         coriander leaves and onion rings.

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