Dal Panchmel (Mixed Dal)

Lentils are an every day thing in my household. In my corporate lingo I would have called it the “BAU(Business As Usual) dish”. However some little changes in tadka (tempering) gives them a different taste altogether. This is what happens in case of Dal Panchmel, a mix of five lentils. This is a Rajasthani recipe I believe and the tempering in this preparation is full of hot stuff ๐Ÿ™‚

Ingredients:
1/2 cup mixed lentils. This contains:

  • Split green gram
  • Split black gram
  • Chana dal
  • Toor dal
  • Masoor dal

 

2 and 1/2 cup water
1 tsp Salt or to taste
1/2 tsp heaped Turmeric powder
1 tsp finely chopped ginger

For tempering:
4 tbsp Ghee (Clarified butter)
2 Cloves
2 Cinnamon sticks of about 1.5 inches
1 tsp Cumin
1 whole Red chili ( add more if you wish to have it spicy)
pinch of asafoetida
1/2 tsp Coriander powder
1/2 tsp Garam masala
1 large tomato chopped

For garnishing:
Coriander or Cilantro leaves



Method:
Wash the dal.
Add Water, Ginger, Salt, Turmeric powder and pressure cook it for 12-15 minutes.

Now comes tempering.ย Heat oil in a pan.
Add all ingredients of tempering except for tomato.
When the spices start getting roasted add tomato pieces.
Cover the pan let the tomato simmer for 1-2 minutes.
Now put this tempering mixture int the dal. Bring the dal to a boil and reduce the heat.
Let it simmer for 8-10 minutes. Now switch off the heat.
Add a few drops of lemon juice and garnish it with coriander/Cilantro.

I was short of Coriander hence skipped the garnishing part as you can see in the pics. Talking about pics I am not too happy with mine. I took the shot of the finished dal in a hurry and it didn’t occur to me today to use zoom ๐Ÿ˜ฆ I still have a loooong way to go when it comes to photograpy. But don’t discouraged my photography skills. This dal is worth a try ๐Ÿ™‚

Dal Panchmel (Mixed Dal)

Recipe Type: Main
Cuisine: Indian
Author: CinnamonNChillies
Lentils are an every day thing in my household. In my corporate lingo I would have called it the “BAU(Business As Usual) dish”. However some little changes in tadka (tempering) gives them a different taste altogether. This is what happens in case of Dal Panchmel, a mix of five lentils. This is a Rajasthani recipe I believe and the tempering in this preparation is full of hot stuff ๐Ÿ™‚
Ingredients
  • 1/2 cup mixed lentils. This contains:
  • Split green gram
  • Split black gram
  • Chana dal
  • Toor dal
  • Masoor dal
  • 2 and 1/2 cup water
  • 1 tsp Salt or to taste
  • 1/2 tsp heaped Turmeric powder
  • 1 tsp finely chopped ginger
  • For tempering:
  • 4 tbsp Ghee (Clarified butter)
  • 2 Cloves
  • 2 Cinnamon sticks of about 1.5 inches
  • 1 tsp Cumin
  • 1 whole Red chili ( add more if you wish to have it spicy)
  • pinch of asafoetida
  • 1/2 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 1 large tomato chopped
  • For garnishing:
  • Coriander or Cilantro leaves
Instructions
  1. Wash the dal.
  2. Add Water, Ginger, Salt, Turmeric powder and pressure cook it for 12-15 minutes.
  3. Now comes tempering. Heat oil in a pan.
  4. Add all ingredients of tempering except for tomato.
  5. When the spices start getting roasted add tomato pieces.
  6. Cover the pan let the tomato simmer for 1-2 minutes.
  7. Now put this tempering mixture int the dal. Bring the dal to a boil and reduce the heat.
  8. Let it simmer for 8-10 minutes. Now switch off the heat.
  9. Add a few drops of lemon juice and garnish it with coriander/Cilantro.

 

Advertisements
Comments
One Response to “Dal Panchmel (Mixed Dal)”
  1. Raaga says:

    I love this dal!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: