Panchmel Dal

This lentil preparation doesnot need any introduction. It is prepared in almost every Indian kitchen. A blend of five types of lentils, it is a powerhouse of protien. I don't like to churn it to much and hence it is more fibrous. Here is my preparation.

Panchmel Dal:

Ingredients:
2 tbsp moong dal with husk.
1 tbsp moong dal washed.
1 tbsp toor dal.
1 tbsp chana dal.
1 tsp urid dal.
1 small onion finely chopped.
1 large tomato finely chopped.
2 green chillies slit.
1 tbsp oil.
1 tsp cumin seeds.
A pinch of asafoetida.
Salt to taste, about ½ tsp.
½ tsp sugar.
½ tsp garam masala.
¼ tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp coriander powder.
2 bay leaves.
2 cloves.
1 cardamom.
2 tbsp lemon juice.
Fresh coriander leaves chopped.

Process:

Wash, soak and rinse all the dals and soak them in clear water for half an hour.
Add salt and turmeric powder and pressure cook the soaked dal till 4-5 whistles on medium high.
Heat a pan and add oil. When heated add bay leaves, asafoetida, green chillies, clove, crushed cardamom and cumin seeds and sauté for 30 secs. Add the chopped onions and sauté for a minute. Add chopped tomatoes and cook for 2-3 minutes. Add all the spices except garam masala. Cook for another 2-3 minutes. Now add the cooked dal and stir well. Heat and add garam masala and lemon juice. Give a good stir and cover and heat for 3-4 minutes. Take it off gas and garnish with chopped coriander leaves. Serve hot with rice or phulkas.

Sending this off to MLLA 25 hosted by Siri's Corner. This event is a brain child of Susan of 'The Well Seasoned Cook'.