Dal Panchmel recipe has a mix of five lentils. I have sauteed the onions and the daal before boiling to enhance the flavor and to get a creamy consistency.
Dal is a rich source of protein and is a staple of every Indian household. Vegetarians meet their protein requirement mainly through lentils. Lentils being versatile can be used along with vegetables, in salads, for snacks like kababs and even in soups.
Prep time: 5 minutes
Total time: 25 minutes
1 cup of mix lentils (toor daal + channa daal + masoor daal + split green moong +split black uraad in equal portions)
1 onion chopped finely
2 tomatoes chopped finely
1 teaspoon ginger garlic paste
½+ ½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon chilli paste
Salt to taste
1 +1 tablespoon ghee
½ teaspoon juice lemon
1 tablespoon coriander chopped
- Wash and soak daal for 20 minutes.
- Heat 1 tablespoon ghee in a pressure cooker and add asotofida, onion and sauté for 2 minutes.
- Add the ginger garlic paste and stir, then add the tomatoes and sauté till there is no moisture left.
- Now add the turmeric, coriander and ¼ teaspoon chilli powder, sauté for a minute.
- Strain the daal and add to the onion mixture and sauté for 2 minutes.
- Stir in 4 cups of water and salt.
- Put the lid on the pressure cooker and cook on high till 1 pressure, reduce the heat to low and cook for 2 more pressure or for 15 minutes.
- Open the lid after 10 minutes and check the daal if it is cooked. Add warm water if required to get the desired consistency and bring it to boil. Switch off the heat.
- Stir in the lemon juice and half the chopped coriander.
- Heat the rest of ghee in a small pan, add jeera and let it crackle.
- Now add the slit green chilli and roast it.
- Switch off the heat and add red chilli powder and pour immediately on the daal.
- Garnish with rest of coriander leaves.
- Enjoy with roti or rice.
Note: You can avoid onion and garlic for a Jain version.