Recipe CookBook

Rajasthani Panchmel Dal

Serving: 6 Preparation time: A few hrs Ingredients: Split Bengal gram: 1/4 cup Green grams: 1/4 cup Split black gram: 1/4 cup Pigeon pea split: 1/4 cup Red gram split: 1/4 cup Salt: To taste Ginger: 1 Whole red chillies: 2 Coriander powder: 1 ts powder: 1 ts Red chilly powder: 1/2 ts Turmeric powder: 1/2 ts Tomatoes: 2 Oil: 3 tb seeds: 1/2 ts Cloves: 4-5 Asafoetida: 1 pinch Garam masala powder: 1/2 ts The Steps: Preparation : 1) Soak the pulses for at least 2 hrs. 2) Then boil them in salted water with turmeric powder till done. 3) Wash green chillies, coriander leaves and peel ginger. 4) Make a paste of ginger and green chillies. 5) Chop the coriander leaves. 6) Wash and chop the tomatoes. 7) Heat oil in a pan and add asafoetida, seeds, cloves and dry red chillies. 8) When starts to change colour, add ginger-green chilly paste and saute for sometime. 9) Add powder, coriander powder and red chilly powder. 10) Add the tomatoes and cook till oil separates. 11) Add cooked lentils and water if required. 12) Cook for 10 mins stirring well. 13) Add garam masala powder and serve hot. Calories: 163 per serving Suggested Accompaniments: Rice, baati Left - Over Ideas : 1) Thicken the gravy and add curds. 2) Then put tamarind and green chutney and top with sev and coriander leaves.