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.

1

SOAK - 30 MINUTES

rinse well and soak for 30 minutes

2

SOAKED DAL

transfer the soaked dal into the pressure cooker.

3

WATER - 3 CUP

add ½ tsp turmeric, ½ tsp salt, 2 bay leaf, 1 tsp ghee and 3 cups water

4

WHISTLES - 5

pressure cook for 5 whistles or until the dal is cooked completely

5

COOKED WELL

once the pressure releases, open the cooker and check if the dal is cooked well. keep aside.

6

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

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SAUTE - AROMATIC

saute on low flame until the spices turn aromatic.

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ONION -1 CHOPPED

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown

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CHILLI POWDER

further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and ¾ tsp salt

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TURNS AROMATIC

saute until the spices turn aromatic

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TOMATO -2 CHOPPED

add 2 tomato and saute until the tomatoes turn soft and mushy

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COOKED DAL

now add cooked dal and mix well adjusting consistency as required

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SIMMER - 10 MINUTES

cover and simmer for 10 minutes or until the flavours are well absorbed

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GARAM MASALA

1. further add ¼ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.

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CUMIN - 1 TSP

to prepare the tempering, heat 1 tsp ghee. add 1 tsp cumin, ¼ tsp chilli powder and 1 dried red chilli

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RJASTHANI STYLE

immediately pour the tempering over dal. make sure the tadka doesn’t get burnt

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READY TO EAT

finally, enjoy panchmel dal or pancharatna dal with roti or jeera rice

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