Dhabewali Panchmel dal

Name: Dhabewali Panchmel dal
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 tbsp split green moong dal; 2 tbsp masoor dal; 2 tbsp tur dal; 2 tbsp urad dal; 2 tbsp chana dal; to taste Salt; 2 cup water; 1 onion finely chopped; 1 large tomato chopped; 1 slit green chilli; 1 tsp ginger garlic paste; 1 tsp garam masala; 1/4 tsp turmeric powder; 1 tsp coriander powder; to taste Salt; to taste Water; 2 tbsp coriander leaves; as needed lemon wedges; 1 tsp ghee; 1 tbsp oil; 1 tsp cumin seeds; 1 bay leaf; 1 pinch hing/asafoetida; 2 cloves; 2 green cardamom; 1/2 inch cinnamon stick; 1 dried red chilli

Kalpana Solanki @cook_13477867

#dals
#post-1

Kalpana Solanki @cook_13477867

#dals
#post-1

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Ingredients

45 mins

3 servings

2 tbspsplit green moong dal
2 tbspmasoor dal
2 tbsptur dal
2 tbspurad dal
2 tbspchana dal
to tasteSalt
2 cupwater
Other ingredients
1onion finely chopped
1large tomato chopped
1slit green chilli
1 tspginger garlic paste
1 tspgaram masala
1/4 tspturmeric powder
1 tspcoriander powder
to tasteSalt
to tasteWater
2 tbspcoriander leaves
as needed lemon wedges
For tempering
1 tspghee
1 tbspoil
1 tspcumin seeds
1bay leaf
1 pinchhing/asafoetida
2cloves
2green cardamom
1/2 inchcinnamon stick
1dried red chilli

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Steps

45 mins

1

Rinse all dals and soak in enough water for 15-20 minutes.
2

Pressure cook lentils in 2 cups of water with a pinch each of turmeric powder and salt for 2-3 whistle.
3

Once done mash them with masher to make it smoother
4

In a wok heat ghee and oil together. Add cumin seeds, hing, bay leaf and dried red chilli as tempering.
5

When cumin seeds start to spulter add cloves, green cardamom and cinnamon.
6

Add onion and fry till translucent. Add ginger and garlic paste and cook till the rawness goes away.
7

Add chopped tomatoes and cook them till they are mushey.
8

Add dry spices and fry well. Add slit green chilli.
9

Add the boiled lentils along with it's water.
10

Cook over low flame for 4-5 minutes till everything is Incorporated.
11

Season it with salt. Keep stirring the dal fry so that it doesn't stick to bottom.
12

Add 1/2 cup of water only if you want it a little runny.
13

Turn of flame when done and garnish with chopped coriander leaves.
14

Serve the dhabe wali dal with hot roti or steamed rice.