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Rajasthani Panchmela Dal

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Contrary to the general perception about me, amidst all the non-vegetarian cooking I indulge in, there is always space for some vegetarian recipes and this was one such occasion! I admit that I am not that great when it comes to vegetarian cooking but this time I got it right 100%.

This recipe was shared by Atul Sikand and it is from Pushpita Singh – Author of the book “Rajasthani Kitchen“. You can buy the book on Flipkart at RAJASTHANI KITCHEN(CHEFS’ SPECIAL)

This definitely was one of the best Dal Tadka I have ever had! It was a perfect combination of the flavours of Ghee-Pyaaz-Lahsun-Adrak and the Panch or Five Lentils! I loved the texture of the dal plus the spices were perfect too! Do give it a shot folks…

Ingredients:

Dhuli Urad
Chana
Dhuli Moong
Arhar
Masur

25 grams of each dal , soak for 1 hour , wash and cook with haldi and salt in just enough water till done. Don’t allow the dal to mash up.

Tempering :

3 tbsp Grams Ghee
Pinch of Hing
1 Teaspoon Jeera Seeds
3 Cloves / Laung
1 Onion Chopped
2 Tablespoon Ginger & Garlic Paste
1 tsp Red Chili Powder.
1 Teaspoon Chopped Ginger.
2 chopped Green Chilies
2 Tomatoes Chopped
Salt as per taste

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Method:

1. Heat the ghee in a Kadhai, add hing jeera & cloves,let them splutter and then add onions, bhunno them till they get golden brown.

2. Add the ginger & garlic paste along with red chili powder. Bhunno for 2-3 minutes.

3. Add the chopped ginger , green chilies and tomatoes , bhunno till ghee separates.

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4. Add the cooked dal and simmer for 4-5 minutes to combine the flavors on low flame.

5. Garnish with dhania leaves and julienned ginger when ready to serve.

6. Thank Ms. Pushpita Singh first and me later.

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So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

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