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  Main Course & One Pot Meals - Vegetarian

August 2009
Panchmela Daal
Anju Podar

Method:
  1. Soak all the daals in water for an hour.
  2. Cook the daals in a pressure cooker till tender.
  3. Heat ghee in a deep pan. Add all the ingredients. When the jeera puffs up, add the boiled daal.
  4. Let simmer on slow flame till it achieves a thick consistency.
  5. Sprinkle cut coriander leaves on top.
  6. Serve hot with baati and churma.
PS: daal tastes best when cooked in a clay pot on slow open fire.


Ingredients:

Chilka green moong
(green grams split)  ---   50 gms
Chilka moong (green gram)  ---   50 gms
Toor (red gram)  ---   50 gms
Channa (gram)  ---   50 gms
Moth (lentil, broken into smaller grains)  ---   20 gms

For bagar: Ghee, asafoetida, chopped green chillies, finely chopped ginger, red chilli (whole), cinnamon, cloves, salt to taste, jeera (cumin seeds).

Anju Podar's recipes have been prepared by Executive Chef Bhuban Mohan Mridha Apollo Health City, Hyderabad

    
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