Panchmel Dal

For Dinner, I wanted to do something special, I was browsing for interesting dish to serve along with chappathi and came across this recipe by Tarla Dalal. I did some minor changes to fit our personal taste and it was a hit. Panchmel Dal, as the name suggests has five lentils. It is spicy and tangy gravy. 

Original recipe from Tarla Dalal

What are the ingredients needed?

Toor Dal, 1/3 cup

Channa Dal, 1/3 cup

Moong Dal, 1/3 cup

Urad dal, 1 Tablespoon

Whole moong, 2 tablespoon

Chilli powder, 2 teaspoons

Coriander powder, 2 teaspoons

Turmeric powder, 1/2 teaspoon

Garam masala, 1 teaspoon

Oil, 1 tablespoon

Ghee, 2 tablespoon

Slit Green chillies, 2 nos

Cloves, 5- 6 nos

Bay leaves, 2 nos

Cumin seeds, 1 teaspoon

Asafoetida, a pinch

Amchur powder, 2 teaspoon

Tamarind extract, 2 teaspoon

Salt, to taste

Water as needed

Cilantro, to garnish (optional)

How it is made?

1. Wash all the five dhals together and pressure cook them.
2. Let the pressure release and mash them.
3. Mix chilli powder, coriander powder, turmeric powder and garam masala with 3 tablespoons of water and set this masala mixture aside.
4. Heat oil and ghee in a heavy bottomed pan, add cumin seeds,green chillies, asafoetida, cloves and bay leaves and fry them for a minute or two.
5. Then add the masala mixture and saute for another couple of minutes.
6. Then add the mashed dhals, amchur powder, tamarind extract and salt to taste and mix them well. Add water to get the desired consistency and simmer for 5-6 minutes.
7. Serve them hot with rotis or any Indian flat bread.

Note:

• It is a spicy gravy. You can adjust the spice level to your taste.
• Keep an eye on the gravy while it is simmering, it gets burnt at the bottom, so use heavy bottomed pan, keep stirring occasionally.