Panchmel Daal

Name: Panchmel Daal
Total time: 3600 s
Yield: 8-10 persons
Cuisine: Pakistani
Ingredients: 1/2 cup Masoor daal; 1/2 cup Arhaar daal; 1/2 cup Mung daal; 1/2 cup Chana daal; 1/2 cup Mash daal; 3 tomatoes (peel off the skin and finely grind); Salt; 1 tbsp red chilli powder; 1/4 tsp turmeric powder; 1 tbsp Chaat masala; 1 tbsp ginger garlic paste; 6-8 green chillies without seeds (cut it into 2 pieces); 1 inch ginger finely Julian cut; Water as required; 1 tbsp vinegar; 1 tsp Garam Masala; 50 gm butter; 1/2 cup Desi ghee; 1 onion finely cut; 1/2 tsp cumin seeds; 6 round red chillies; 2 finely cut garlic

Afsheen Aroos @cook_16730524

Karachi

#wearetogether
All time favorite dish ❤️

Afsheen Aroos @cook_16730524

Karachi

#wearetogether
All time favorite dish ❤️

Saved

Ingredients

approx 1 hr

8-10 persons

1/2 cupMasoor daal
1/2 cupArhaar daal
1/2 cupMung daal
1/2 cupChana daal
1/2 cupMash daal
3tomatoes (peel off the skin and finely grind)
Salt
1 tbspred chilli powder
1/4 tspturmeric powder
1 tbspChaat masala
1 tbspginger garlic paste
6-8green chillies without seeds (cut it into 2 pieces)
1 inchginger finely Julian cut
Water as required
1 tbspvinegar
1 tspGaram Masala
For Bhangar
50 gmbutter
1/2 cupDesi ghee
1onion finely cut
1/2 tspcumin seeds
6round red chillies
2finely cut garlic

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Steps

approx 1 hr

1

Take a pan, add Chana daal, water, salt,red chillies powder, turmeric powder, grinded tomatoes and ginger garlic paste. Cook it for 5 minutes.
2

Now add mash daal and cook it for another five minutes.
3

After it add Masoor, Arhaar and mung daal. Also add some water. Cook it till all daals/ pulses will become tender and mix with each other very well.
4

At last add green chillies, Chaat Masala, Julian cut ginger, Garam masala and vinegar.. cook it for another five minutes in a low flame.
5

Take ghee in a fry pan, add onions, round red chillies. When onions become tender, then add finely cut garlic, cumin seeds, butter and fry them till onions become golden brown. Immediately pour this into cooked pulses/ daals, mix it well and cover it for a minute. Stove should be closed.
6

Dish it out and sprinkle ginger and pinch of garam masala.
7

Serve it hot with parathas, green chutney and salad.