PANCHMEL DAL

Ingredients:

1/3 cup split Bengal gram (chana dal)

1/3 cup toovar (arhar) dal

1/3 cup green moong dal (split green gram)

1 tablespoon urad dal (split black lentils)

1 tablespoon whole moong (whole green gram)

3 teaspoons chilli powder

1/4 teaspoon turmeric powder (haldi)

1 teaspoon coriander (dhania) powder

1/2 teaspoon garam masala

3 cloves

2 bay leaves

1 teaspoon cumin seeds (jeera)

2 green chillies, slit a pinch asafoetida (hing)

2 teaspoons amchur (dry mango powder)

2 teaspoons tamarind (imli) pulp

3 tablespoons ghee(can be replaced with oil as it is used only for tadka)

salt to taste

Method:

Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.

In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.

Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.

Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.Garnish with lemon slices and cilantro/coriander and optionally serve with a drizzle of ghee for authentic rajasthani touch.

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