I have developed this recent craving to cook different variations of dals for everyday meals to be had with rice.
I was almost bored with the regular Goan variations of dal preparation. I desperately wanted to prepare something new, different, delicious and healthy.
So started my research for dal recipes. Dal Makhni/Maa ki Dal or Dal Panchmel/Panchratan were the options I found interesting. However, to go ahead with Dal Makhni I did not have the base ingredients handy. So I added those ingredients to my shopping list to buy them during my next visit to Indian market and decided to go ahead with the Daal Panchmel recipe.
Here we go with the recipe.
- 1 1/2 tbsp red gram (toor dal)
- 1 1/2 tbsp split red lentil (masoor dal)
- 1 1/2 tbsp split green gram (moong dal)
- 3/4 tbsp Bengal gram (channa dal)
- 3/4 tbsp split black gram (urad dal)
- 1 tbsp ghee/butter
- 1 tsp oil
- 1 tsp cumin seeds (jeera)
- 1-1 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder (haldi)
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 medium tomato, diced
- 2-3 green chillies, chopped
- 1/4 tsp asafoetida (hing)
- salt as per taste
- 2 tbsp coriander leaves, chopped
- Wash the lentils together thoroughly. Soak them in hot water for at least 30 mins.
- Pressure cook the dals with required water for 4-5 whistles.
- Once the pressure is completely released, remove the dals and mash them.
- In a pan, heat ghee and oil.
- Add the cumin seeds, hing, garam masala. Once they flutter, add the dal.
- Then add haldi, chilli powder, coriander powder and salt as per taste.
- Add water enough to adjust the consistency of the dal.
- Add the tomatoes, green chillies and coriander.
- Allow to boil for 5 minutes.
- Dal Panchmel is ready to be served with rice.