Indian Recipes
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Ingredients
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| 1 |
Tuar dal [arhar dal] |
1/4 cup |
| 2 |
Urad dal |
1/4 cup |
| 3 |
Moong dal |
1/4 cup |
| 4 |
Red masoor dal |
1/4 cup |
| 5 |
Chana dal, lightly crushed |
1/4 cup |
| 6 |
Cloves |
4 |
| 7 |
Whole black peppercorns |
4 |
| 8 |
Cinnamon [dal chini] |
1 stick |
| 9 |
Cumin seeds |
1/2 teaspoon |
| 10 |
Turmeric powder |
1/4 teaspoon |
| 11 |
Coriander powder |
1 teaspoon |
| 12 |
Onion, finely chopped |
1 |
| 13 |
Whole red chilies |
3 |
| 14 |
Red chili powder |
1 teaspoon |
| 15 |
Salt |
to taste |
| 16 |
Garam masala |
1/2 teaspoon |
| 17 |
Ginger-garlic paste |
1 teaspoon |
| 18 |
Clarified butter[ghee] or oil |
2 tablespoons |
| 19 |
Green coriander leaves, finely chopped |
2 tablespoons |
| Method |
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Wash all the dals well, transfer into the pressure cooker, add water, salt and
turmeric powder and pressure cook for 3 whistles. Let it open.
Heat oil or butter in a pan over medium heat, add cumin , whole red chilies,
cloves, peppercorns and cinnamon, and let it splutter. Now add onions,
and ginger-garlic paste and saute until light brown. Now add red chili
powder, coriander powder and garam masala and saute for 1 minute, now
add cooked dal, stir, bring to a boil, garnish with coriander leaves and serve.
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| Servings -5 |
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| Introduction
of the dish |
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Rajasthani food is famous for it's spicy ness. If you like
it less spicy, just skip some of the chili powder and garam masala.
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![indian_recipe
--Panchmel dal [Rajasthani]](image-files/indian_tier3_recipe_dal_panchmel.jpg)
