Friday, April 29, 2011

Rajasthani Panchmel dal

INGREDIENTS:


Split Bengal gram (chana dal) - 1/4 cup
Green gram (sabut moong) - 1/4 cup
Split black gram skinless (dhuli urad dal) - 1/4 cup
Split pigeon pea (toor dal/arhar dal) - 1/4 cup
Whole red lentils (sabut masoor) - 1/4 cup
Salt - to taste
Turmeric powder - 1/2 teaspoon
Oil - 3 tablespoons
Asafoetida - a pinch
Cumin seeds - 1/2 teaspoon
Cloves - 4-5
Dried red chillies, broken - 2
Ginger-green chilli paste - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Red chilli powder - 1/2 teaspoon
Tomatoes, chopped - 2 medium
Garam masala powder - 1/2 teaspoon
Fresh coriander leaves, chopped - 2 tablespoons

METHOD:

Soak dals in three cups of water for at least two hours. Then drain and boil them in three cups of water with salt and turmeric powder till done. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dry red chillies. When cumin seeds start to change colour, add green chilli-ginger paste and sauté for one minute. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil surfaces. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. Add garam masala powder and serve hot garnished with coriander leaves.

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