Panchmel Dal

Posted

December 5, 2014


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Mom-in-law’s speciality, a delicious mix of 5 different lentils…that come together to create magic!! 🙂
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Method using pressure cooker:
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For the Panchmel Daal
1/2 cup toor
1/4 cup moong daal
1/4 cup lal masoor
1/4 cup Chana daal
1/4 cup udad daal
Pressure cook the above mix with water, haldi, salt and 1 tej patta for 2 whistles.
Now heat ghee add jeera, laung, choti elaichi, minced ginger and green chillies. Sauté for a minute. Add chopped tomatoes, cook till tomatoes melt. Add this to the boiled daal. Now prepare a tempering by heating ghee and adding hing, jeera, khadi lal mirch and red chili pwdr. Pour over daal just before serving….garnish with freshly chopped dhania!

Recently I tried making Panchmel Dal using my newly accquired
clay pots to wonderful results!

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Here’s how. I did it….
For the panchmel Daal (proportion of dals used remain same)
1/2 cup toor
1/4 cup moong daal
1/4 cup lal masoor
1/4 cup Chana daal
1/4 cup udad daal
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Soak the above mix in hot water for half an hour. Drain and transfer to clay pot. Add 3 times the water.
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Add haldi, salt and 1 tej patta and place clay pot in a cold oven and then switch on oven to 375 degrees. Alternatively you can place a heat diffuser on your stove top and then place clay pot on it…on medium low heat.
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After cooking for about 1 hour you will see a thick scum on the surface, using a wire strainer…skim and discard.
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Next, add finely chopped ginger, green chillies and tomatoes and place clay pot back inside oven. Cook for another 1 hour.
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In between if you see water drying up. Add some hot water…do not add cold water, as it may shock the clay pot and break it! (Clay pots should never be exposed to sudden changes in temperature!)
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Cook the dal in the oven till grains turn soft. Use a ladle to gently mush grains to add creamy texture!
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Now heat ghee add hing, jeera, laung, choti elaichi, khadi lal mirch and red chili pwdr. Pour over daal just before serving….serve with. Baati/Baafle/Roti/Rice!
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