Tuesday, May 22, 2012

Panchmel Dhal

Toor dhal 1/4 cup
Chana dhal 1/4 cup
Moong Dhal 1/4 cup
Urad dhal 1tbsp
Masoor dhal 1tbsp
Red chilly powder 1tsp
Coriander powder 1 tsp
Garam Masala 1/2 tsp
Amchur Powder 1/2 tsp
Cloves 2
Bayleaf 1
Cumin seeds 1/2 tsp
Green chilly 1
Tamarind pulp 2 tsp
Asafoetida/ Hing 1/2 tsp
Ghee 3 tsp
Salt to taste

Clean and wash all the dhals and pressure cook for 2-3 whistles.
In a bowl add chilly powder, coriander powder, garam masala, turmeric and mix with little water to fine paste.
Heat ghee in a pan add cloves, bayleaf, cumin seeds, green chilly and hing, when the cumin seeds crackle add the prepared paste and saute for 2-3mins.
Add the cooked dhal, amchur powder, tamarind pulp and salt. Simmer and cook for 5-6mins.
Adjust the consistency according to your preference before serving.
Serve hot Panchmel Dhal with any rotis and a dollop of ghee.

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