Saturday, November 15, 2008

Dal's can be mixed and cooked, but certain Dals have to be soaked for a longer perod of time may be upto 5- 6 hours before cooking, like the horse gram, Chic peas, Lima beans , Kidney beans etc. Yellow Dal fry is the most common and favourite of many diners to Restaurants also the Black Dal generally called Dal Makhani. Now try this five variety of Dal that I mixed and tried very carefully almost spending the whole morning just to complete it perfectly and I called it PAANCH DAL MASALA.............................................


PAANCH DAL MASALA


YOU NEED


Tuvar dal 2 tbsp


Moong Dal 2 tbsp (broken)


Moong Dal 2 tbsp (whole)


Masoor Dal 2 tbsp (Pink lentils)


Channa Dal 2 tbsp


Onion 1/2 cup (roughly Chopped)


Ginger & Garlic 2 tbsp (roughly choppedTurmeric 1/2 tsp


Coriander powder 1 tsp


Chilly powder 1/2 tsp


Garam Masala powder 1/2 tsp


Oil 2 tbsp


Curry leaf 1 sprig


Asofedia 1/2 tsp


Mustard seeds 1/2 tsp


Jeera seeds 1/2 tsp


Green chilly 1 tsp (finely chopped)


Salt to taste and Half a lemon


Coriander 1 tbsp for garnishing


DO IT


-Soak all the five types of Dal for 3 hours, then wash it thoroughly and put in a pressure cooker add the chopped onion, ginger, garlic, powders add enough water about 4 cups and cook till soft depending on the pressure cooker-- well 5 alarm whistles should be okay. Remove from fire cool and check.


-In a kadai het the oil and add the mustard when it splutters add the jeera, chopped chilly ,curry leafand Asofedia andsaute on high heat, add the dal, salt to taste and simmer for 10 mins till you get a good thick consistency.


-Remove and squeeze the lemon ,mix serve garnished with coriander.


WOW !! goes great with plain Rice and Papads.

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