Panchmel Dal

Dal is an essential part in "DAL-BAATI-CHURMA". It is prepared with different ways.You could choose just one Pulse or the mixture of different pulses.Traditionally, Just Urad dal is used in

"Dal, Baati, Charm". However, PANCHMEL DAL is equally famous and commonly prepared in the recipe. In this Recipe I used all pulse(Green Mung Dal, Toor Dal, Begal Gram, Urad dal and Red Lentil) in equal quantity. Dal is cooked separately and then cooked dal is tempered with whole Garam Masala and chopped Tomato,Ginger and Green chili.

¼ cup Skinned Urad dal(Dhuli Urad Dal):

¼ cup Arhar or pigeon pea:

¼ cup Mung or Green Gram:

¼ cup Masoor skinned:

¼ cup Chana Dal:

Tomato: 1 big size or 2 medium size (finely chopped)

1 Jalapeno Pepper: (finely chopped)

½ tsp Ginger: inch piece or .(finely chopped)

1 tsp Coriander powder :

½ tsp Turmeric:

½ tsp Red Pepper Powder:

1 tsp Salt: or as per taste.

¼ tsp Asafoetida:

For Tempering:

4 tbsp Pure Ghee:

½ tsp Black Pepper corn:

Bay leaf: 4 Small size

Cloves: 5

½ tsp Cumin Seeds:

Black Cardamon :1whole(crushed but seeds should not come out).

Green Cardamon: 4whole(crushed but seeds should not come out).

Method:

1. Mix all pulses together and wash them, soak them at least 2 hrs. in water.
Change the water( 2 cups).
2.Add Turmeric,Red pepper powder,coriander powder, Salt and Asafoetida.
2.Pressure cook it up-to three whistle and turn off the heat. Let the pressure release naturally.
3.In a pan add Ghee. When hot enough add Cumin, Bay leaf, Cloves, Pepper corn, Green and
black Cardamon.
4.When start splutter add Tomato, Ginger and Green chili.
5.Cook it for 6-7 minutes. Keep stirring.
6.Add this Tadka in the Dal and mix well. Garnish with coriander leaves.
Serve hot Dal with Baati and Churma.

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Panchmel Dal