Panchmel Dal (Five Lentils) is most popular and protein-rich gravy in North India. Its Rajasathan cuisine and the gravy have no onion or no garlic. Easy to prepare and well suit for chapathi, roti or naan. The aromatic flavour of ginger, garam masala will enhance the taste.
Protein-rich dal tadka is very nutritious and filling. I used toor dal, masoor dal, urad dal, chana dal and green moong dal. I tasted with pulka, it was so awesome even I had extra 2 phulkas...
Category
Dal/Gravy
Cuisine
Rajasthan
Preparation Time
15 Minutes (Apart from Soaking time)
Cooking Time
20 Minutes
Servings
3-4
Source – Cookery Show
INGREDIENTS
Toor dal – 2 Tbsp
Masoor dal – 2 Tbsp
Urad dal – 2 Tbsp
Chana dal – 2 Tbsp
Green moong dal – 2 Tbsp
Ghee – 2 Tsp
Oil – 2 Tsp
Mustard seeds – 1 Tsp
Urad dal – 1 Tsp
Cumin seeds – 2 Tsp
Hing – ½ Tsp
Dry red chillies – 2, broken
Cloves – 2
Cardamom – 2
Green chillies – 2, finely chopped
Ginger – 1” – finely chopped
Tomatoes – 2, finely chopped
Red chilli powder – 1 Tsp
Coriander powder – 1 Tsp
Roasted cumin powder – ½ Tsp
Salt – To taste
Garam masala powder – ½ Tsp
Coriander leaves – To garnish
METHOD
Soak the dal for 4 hours with enough water. Wash and pressure cook the dal with 4 cups of water up to 3 whistles and keep it aside.
Heat ghee and oil in pan, add mustard, urad dal, dry red chillies, cloves, cardamom and hing and sauté it.
Add ginger and green chillies sauté it till the raw smell goes.
Add tomatoes and sauté it for 2 minutes, and then add red chilli powder, coriander powder, roasted cumin powder and salt and sauté it till the oil oozes out from the masala.
Now add the cooked dal with the water and allow boiling for 2 minutes.
Now sprinkle garam masala powder and coriander leaves stir it once and switch off the flame.
Serve hot with pulka, dal baati, or chapathi…