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.............................................



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


-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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