Panchamel dal, a delicious dal variety made using 5 different varieties of pulses. The combination of pulses along with tomato, ginger and spices makes this more appetizing and interesting. This is a no onion no garlic da, perfect for vrat (fasting) days. A very healthy and tasty dal. Relish with any Indian flat bread or Pulav varieties.
Servings: 4 people
Heavy Bottomed Pan
- 3 nos Tomato
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ¼ cup Coriander Leaves
- To Taste Salt
- ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- ¼ cup Masoor Dal
- ¼ cup Moong Dal
- ¼ cup Toor Dal (Pigeon pea)
- ¼ cup Split Urad Dal
- 1 inch Ginger
- 2 nos Green Chili
- 2 tbsp Ghee
- 1 tbsp Cumin Seeds
- 2 nos Red Chili
Take a mixing bowl and add all the dals. Soak the days in water and set it aside for 2 hours. After 2 hours drain the water and add turmeric powder, salt and fresh water and pressure cook allowing for 3-4 whistles. After the pressure is fully released, take out the cooked dal and set it aside.
Making of Panchmel Dal
Take ginger & green chili in mixer jar and grind it to a paste and set it aside.
Heat oil in a pan, add cumin seeds and allow it to sputter. Then add broken red chili.
Then add ginger-green chili paste and saute for few seconds
Add coriander powder and red chili powder and saute in oil for few seconds. Then add chopped tomatoes along with little salt and cook the tomatoes till the oil oozes out of the masala.
Then add cooked dal and mix everything well. Adjust salt it needed. Cook the dal for another 2 minutes and then garnish with coriander leaves.
The delicious and healthy Panchamel Dal is ready!
Serving: 1cup | Calories: 148kcal | Carbohydrates: 14g | Protein: 10g | Fat: 12g | Saturated Fat: 1g