You know what I got on mother's day ? This...
And for someone who never expected this, it came as a very pleasant surprise.
As mothers we know that we are being appreciated and loved, but its nice to see the feelings being expressed.
Needless to say I was deeply touched.
Coming back to the recipe of the day. This Rajasthani Panchmel dal is mixture of 5 dals ( though I only used 4 to make this..lol). Its cooked in fragrant spices and then tempered to give a nice smoky flavor. This recipe was a great find as its perfect for daily dinner rotation.
Rajasthani Panchmel Dal
What's needed :
2 tbsp each of toor dal,masoor dal,mung dal,chana dal and green whole mung dal ( i did not have the last one)
1/2 medium onion finely chopped
1 tomato roughly chopped
1 tsp ginger-garlic paste
2 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala
1 tsp or more of chilli powder
1 tsp turmeric powder
salt to taste
For the tempering
1 tsp mustard seeds
1 tsp cumin seeds
1 or 2 dry red chillies or green chillies
oil as required
- Soak all the dals for at least 10mins and set aside.
- Over hot oil combine the ginger-garlic paste and the chopped onion until onion is soft.
- Add the tomatoes and the dry powders. Saute till the mixture is fragrant and leaves oil.
- Add the dal plus 5C of water. Allow the dals to cook. This may take around 30min.
- Optionally you can transfer mixture to a a pressure cooker or rice cooker to speed up the process.
- Once the dal is cooked, over hot oil combine the ingredients of tempering and add it to the cooked dal.
- Add salt and taste.
- Serve with rice , rotis or like I did with dosas.
"This is the only dal you should make" was Vijay's remark. We all love thick and hearty stews.
But like I said this is a very hearty dal with bursts of spice, since the dals are cooked with the spices. Hearty and smooth because of the heavy dals like chana dal and toor dal. A perfect accompaniment to any meal and also to the rava dosas I made this weekend.
Have a great weekend !!