Panchmel Dal Recipe

• 1/3 cup Chana Dal (Split Bengal Gram)
• 1/3 cup Toovar Dal (Arhar)
• 1/3 cup Green Moong Dal (Split Green Gram)
• 1 tbsp Urad Dal (Split Black Lentils)
• 1 tbsp Whole Moong (Whole Green Gram)
• 3 tsp Chili Powder
• ¼ tsp Turmeric Powder (Haldi)
• 1 tsp Coriander Powder (Dhania)
• ½ tsp Garam Masala
• 3 Cloves (Laung)
• 2 Bay Leaves (Tejpatta)
• 1 tsp Cumin Seeds (Jeera)
• 2 Green Chilies (slit)
• A pinch Asafoetida (Hing)
• 2 tsp Amchur (Dry Mango Powder)
• 2 tsp Tamarind Pulp (Imli)
• 3 tbsp Ghee
• Salt to taste

• Start with cleaning the dals and put them in the pressure cooker.
• Add 4 cups of water and let the dals cook, till the cooker whistles 2- 3 times. The dals should be thoroughly cooked.
• Now, take a bowl and add chili powder, turmeric powder, garam masala, and coriander powder, with 3 tbsp of water in it. Blend well and keep it aside.
• Take a deep pan and add ghee to it. Let it heat.
• When the ghee gets hot, add cloves, cumin seeds, green chilies, cloves, bay leaves and asafetida.
• When the seeds start to crackle, add the masala paste prepared earlier and mix it well for 2-3 minutes.
• Add cooked dal to the mixture and put tamarind pulp, amchur, and salt in it.
• Turn the knob of the stove on simmer for 5- 7 minutes. Add water to it, as per your liking and preferred thickness.
• Serve hot with chapattis.