Daal Panchmela

To be honest, N watches the show “Lock stock and two smoking tikkas” presented by Marut Sikka and I
just get the recipe which N wants me to make.This daal with five different grams looked tempting and since he bought me the book Indian flavors(hmmm) he wanted me to make it for phulkas one day. I have previously tried Mirchi Ka Salan, Aloo Kari Patta ,clear tomato soup, pea patties from this cookbook and they were fantastic. I loved the taste of different daals but N was not too fond of the different textures of different daals in the recipe(but that is the speciality of this recipe). But still I make it once in a while and just mash up his portion of the daal to a very smooth consistency. This is an excellent recipe to try in the slow cooker too and the slow cooked daals will just melt in the mouth with some flaky parathas. This was our lunch last weekend when we went for swimming with lil R, I just pressure cooked it, did tadka and we had it with frozen parathas.

Ingredients: (Serves-2)
Chana Dal- 1/4 cup
Toor dal- 1/4 cup
Moong dal- 1/4 cup
Masoor dal- 3 tbsp
Urad dal- 3 tbsp

Vegetables:
Tomatoes(I used roma)- finely chopped- 1 cup
Finely chopped ginger- 1/2 tsp

Butter- 1 tbsp
Turmeric powder- 1/2 tsp
Red chili powder- 1/2 tsp
Dhania powder- 1/2 tsp
Hing- 1 pinch
Salt to taste

For tempering:
Ghee- 1 tbsp
Oil- 1 tbsp
Cumin seeds- 1/2 tsp
Dry red chilies- 2

Method:

This is not exactly the method the chef has suggested but I find that cooking all the daals in pressure cooker is easy so I do it that way rather than boiling it in a pot.

Heat oil in a pan and toast all daals to a golden brown color. Let it cool down and wash all the daals (after toasting). Transfer the daal mixture to a pressure pan, add butter, red chili powder, turmeric powder,salt and ginger and add enough water to cook the daals. Pressure cook for 2-3 whistles till daals are cooked enough and are tender.

For tempering, heat ghee in a pan add cumin seeds, when they spluttter add hing, dhania powder, dry red chilies and tomatoes. Stir fry well till tomatoes are cooked through and looks buttery. Add this to the cooked daals in the pressure cooker. Let it simmer for another 4-5 minutes. Switch off. Add lemon juice to taste and serve with any type of bread.

This Daal Panchmela goes to MLLA edition 46, hosted this month by the creator Susan.

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3 Comments to “Daal Panchmela”

  1. faseela says:

    yummy daal….

  2. Priya says:

    Wat a healthy,protein rich dal.

  3. Cham says:

    I have small slow cooker haven’t use it. This recipe sounds good to give a try! Great with pulkas!

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