Dal Panchmel

By Chef Shantanu Gupte

From Health Mange More

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

Key Ingredients:

The Rajasthanis love their dal full of flavour and spice and this is an excellent example

Ingredients

Split Bengal gram (chana dal) 2 tbsps
Whole green gram (sabut moong) 2 tbsps
Split skinless black gram (dhuli urad dal) 2 tbsps
Split pigeon peas (toor dal) 2 tbsps
Whole red lentils (sabut masoor) 2 tbsps
Sunflower oil 1 tbsp
Cumin seeds ½ tsp
Garlic, finely chopped 1 tsp
Medium onion, finely chopped ½
Red chilli powder ½ tsp
Coriander powder ½ tsp
Garam masala powder ¼ tsp
Cumin powder ¼ tsp
Asafoetida ½ tsp
Medium tomato, finely chopped ½
Salt to taste
Lemon juice 1 tbsp
Fresh coriander leaves, chopped 1 tbsp

Methods

Mix all the dals in a bowl, wash well and soak in sufficient water overnight.
Drain, and put into a pressure cooker. Add 1½ cups water and cook under pressure till 3 whistles are given out. Drain the dals and reserve the cooking liquor.
Heat oil in a deep non-stick pan, add cumin seeds and garlic and saute for 2 minutes. Add onion and saute till light brown.
Add red chilli powder, coriander powder, garam masala powder, cumin powder and asafoetida and mix well. Saute till the oil begins to leave the masala.
Add tomato and mix and saute till it turns pulpy.
Add the boiled mixed dals along with the reserved liqueur and mix well. Add more water as required to get the right consistency. Add salt and mix and simmer for 4-5 minutes.
Transfer into a serving bowl, drizzle lemon juice and garnish with coriander leaves and serve hot.

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