Panchmel Dal ( Jain)


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Panchmel Dal  ( Jain)


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As you will see from this recipe, exotic dal recipes can be prepared authentically without using onions or ginger, which are often considered by many as must-have ingredients for a dal-based dish. In this traditional recipe, five wholesome dals are used together with whole spices, tangy tamarind and a unique masala water to make a tongue-tickling dish! Dissolving the spice powders in water before sautéing them with the tempering ensures that the spices get uniformly mixed, and also gives a strong aroma to the dish. Enjoy the Panchmel Dal hot and fresh with your favourite roti.

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Panchmel Dal ( Jain) recipe - How to make Panchmel Dal ( Jain)

Preparation Time:    Cooking Time:    Total Time:     Makes 6 servings

Ingredients
5 tbsp toovar (arhar) dal , washed and drained
5 tbsp chana dal (split bengal gram) , washed and drained
5 tbsp green moong dal (split green gram) (split green gram) , washed and drained
1 tbsp urad dal (split black lentils) , washed and drained
1 tbsp whole moong (whole green gram) , washed and drained
salt to taste
1 1/2 tbsp ghee
2 bayleaves
3 cloves (laung / lavang)
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 slit green chillies
2 tsp dried mango powder (amchur)
1 tbsp tamarind (imli) pulp

To Be Mixed Into A Masala Water
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
3 tbsp water

For Serving
naan
paratha
Method
    Method
  1. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds and asafetida and green chillies.
  4. When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds.
  5. Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  6. Serve immediately with naan or paratha.


RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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