Rajasthani Panchmel Dal

Ingredients list for Rajasthani Panchmel Dal

• 1/4 cup Split Bengal gram
• 1/4 cup Whole green grams
• 1/4 cup Split black gram skinless (dhuli urad dal)
• 1/4 cup Split pigeon pea (toor dal/arhar dal)
• 1/4 cup Whole red lentils (sabut masoor)
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 inch piece Ginger
• 2 Green chillies
• 3 tablespoons Oil
• a pinch Asafoetida
• 1/2 teaspoon Cumin seeds
• 4-5 Cloves
• 2 Dried red chillies
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Red chilli powder
• 2 medium Tomatoes,chopped
• 1/2 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped

Method

1. Soak all the dals in three cups of water for at least two hours. Drain and boil them in three cups of salted water with turmeric powder till done. Grind ginger and green chillies to a paste. Heat oil in a pan.
2. Add asafoetida, cumin seeds, cloves and red chillies. When the cumin seeds start to change colour, add ginger-green chilli paste and sauté for a minute.
3. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and sauté till oil separates. Add the cooked dals, salt and water if required. Cook for ten minutes stirring well. Add garam masala powder and serve hot garnished with coriander leaves.

Nutrition Info