In India, we grew up eating Dal and Chawal. Be it North, South, East or West India, Dal – Chawal is the spine of the Indian Kitchen. And when it comes to our festivals, how can we miss it! 🙂 Though prepared in royal flavors ( during the festive time ), we enjoy those flavorful bowls of Dal in the most enthusiastic way.
Let’s have a look on the Authentic Dal Panchmel Recipe which is a protein packed dish as it contains the goodness and nutritive qualities of 5 different lentils which are Chana Dal, Moong Dal, Urad Dal, Masoor Dal and Arhar Dal.
Preparation time: 40 mins
Cooking time: 20 mins
Dal Panchmel – 2 cup
Water – 5 cups
Cloves – 2Black cardamom – 2
Green chillies – 1
Bay leaf – 3 to 4
Sliced onions – 1/2 cup
Pureed tomato – 1 cup
Minced Ginger – Garlic paste – 2 tsp
Garam Masala powder – 2 tsp
Turmeric powder – 1 tsp
Salt – As per taste
Ghee – 1 tbsp
Ratanjot – 2 sticks
Cumin seeds – 1 tsp
Asafoetida – A pinch
Put Dal, Water, Salt and Turmeric powder in cooker. Add cardamoms, bay leaves, cinnamon stick and cloves.Let it simmer for 20 mins. Close the gas once 8-10 whistles are there.
Take a pan. Warm oil. Add ginger-garlic paste and onions. Fry them. Add tomato puree. Add Spices and fry till the oil separates.
Mix the boiled dal into it. Mix well and let it simmer for 5 mins keeping the lid closed. This will ensure that the aromas and blended completely in the Dal. After that, close the gas and Dal is ready. ( Adjust Salt accordingly)
Now, moving to tempering. Heat ghee in a deep bowl like ladel. Add cumin seeds and ratanjot. ( Ratanjot is known for it’s unique red color which adds beauty to the recipe) Sprinkle Asafoetida.
Spread it all over the dal and close it with lid immediately. This will add aroma and the bowl of Dal with glitter up with the beauty! 🙂 Serve it hot with coriander leaves arranged on top!