Panchmela Dal


Ingredients:

  • Split green gram (dhuli moon dal) – 30 gm
  • Whole green gram (chilka moong) – 40 gm
  • Bengal gram (chana dal) – 40 gm
  • Split red gram (arhar dal) – 30 gm
  • Black gram (urad dal) – 30 gm
  • Ghee – 4 tbsp
  • Asafoetida – a big pinch
  • Cumin (jeera seeds) – 1 and 1/2 tsp
  • Ginger, julienned – 1 and 1/2 ” piece
  • Bay leaves- 2 to 3
  • Coriander powder – 1 tsp
  • Mango powder – 1 tsp
  • Tomato big – 1
  • Water – 3 cups
  • Salt – 2 tsp
  • Turmeric powder – 1 tsp
  • Red Chilli powder – 1 tsp
  • Sugar – a pinch
  • Green coriander chopped – 5 tbsp
  • Green chilli, slit

Preparation:

  1. Soak all the pulses together for half an hour. Drain and keep aside.
  2. Heat 2 tbsp ghee in a pressure cooker; add asafoetida, cumin seeds, ginger, and bay leaves and saute.
  3. Add coriander powder, mango owder, and tomato; saute again for 2-3 minutes.
  4. Add water, salt, turmerc powder and pressure cook till 3 whistles; then allow the pressure to release by itself.
  5. Heat 2 tbsp ghee in a small pan; add the red chilli powder mixed with 3 tbsp water and sugar. Lower heat and simmer for 1 minute to get a rich red color.
  6. Add this, green coriander and the green chilli to the cooked pulses. Mix well and serve hot.
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