How to make Panchmeli Daliche Varan - A combination of five dals makes it absolutely wholesome
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split Bengal gram, Split Black Gram Skinless
Cuisine : Maharashtrian
Course : Dals and Kadhis
For more recipes related to Panchmeli Daliche Varan checkout Cholar Dal , Rajasthani Panchmel Dal, Cholar Dal, Sindhi Dal . You can also find more Dals and Kadhis recipes like Vaal Curry, Green Chilly Dal, Sprouted Hara Chana Amti, Marwadi Gatte Ki Kadhi.
Panchmeli Daliche Varan Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Panchmeli Daliche Varan Recipe
Split Bengal gram 2 tablespoons
Split Black Gram Skinless 2 tablespoons
Split pigeon pea (toor dal/arhar dal) leveled 4 tablespoons
Split red lentil (masoor dal) leveled 2 tablespoons
Split green gram skinless (dhuli moong dal) leveled 2 tablespoons
Fresh coriander leaves a few sprigs
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Goda masala 1 teaspoon
Salt to taste
Garlic 7-8 cloves
Ghee 2 tablespoons
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Whole dry red chillies 3
Method
Step 1
Pick and wash all dals with plenty of water. Then soak in two cups of water for half an hour. Drain and leave aside. Clean, wash and chop coriander leaves. Peel, wash garlic and chop finely.
Step 2
Boil the dals in three cups of water along with turmeric powder until almost cooked. Add red chilli powder, goda masala and salt. Mix well. Boil for another few minutes to cook the dals properly.
Step 3
Take off the heat. Heat ghee in a pan, add cumin seeds and mustard seeds, cook for a moment. Add chopped garlic and whole red chillies and sauté until garlic turns brown. Add this to cooked dal and keep covered for two to three minutes.
Step 4
Stir dal well, garnish with chopped coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
