CHANA DAL - 1/4 CUP
firstly, in a bowl take ¼ cup toor dal, ¼ cup urad dal, ¼ cup moong dal, ¼ cup masoor dal and ¼ cup chana dal.
SOAK - 30 MINUTES
rinse well and soak for 30 minutes
transfer the soaked dal into the pressure cooker.
WATER - 3 CUP
add ½ tsp turmeric, ½ tsp salt, 2 bay leaf, 1 tsp ghee and 3 cups water
WHISTLES - 5
pressure cook for 5 whistles or until the dal is cooked completely
once the pressure releases, open the cooker and check if the dal is cooked well. keep aside.
CLOVE - 4
in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin and 1 dried red chilli
SAUTE - AROMATIC
saute on low flame until the spices turn aromatic.
ONION -1 CHOPPED
now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown
further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt
saute until the spices turn aromatic
TOMATO -2 CHOPPED
add 2 tomato and saute until the tomatoes turn soft and mushy
now add cooked dal and mix well adjusting consistency as required
SIMMER - 10 MINUTES
cover and simmer for 10 minutes or until the flavours are well absorbed
1. further add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
CUMIN - 1 TSP
to prepare the tempering, heat 1 tsp ghee. add 1 tsp cumin, ¼ tsp chilli powder and 1 dried red chilli
immediately pour the tempering over dal. make sure the tadka doesn’t get burnt
READY TO EAT
finally, enjoy panchmel dal or pancharatna dal with roti or jeera rice