Name: Rajasthani Panchmeli Daal Recipe
Total time: 20 min
Yield: 4
Cuisine: Rajasthani

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

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Vitamins & Minerals

A slightly modified version of rajasthani panchmeli daal.

How to make Rajasthani Panchmeli Daal Recipe

Faiza Mirza

Crawler

Rajasthani

<p>A slightly modified version of rajasthani panchmeli daal.</p>

Sabut moong gram

Chola daal gram

Dhuli moong gram

Urad daal gram

Arhar daal gram

chana daal gram

Sabut masoor daal gram

Dhuli masoor daal gram

Small cardamoms

Cloves

Green chilli, crushed

Red chilies, broken

Grated ginger

Tomatoes, finely chopped

turmeric powder

tamarind paste

Garam masala powder

asafoetida powder

Oil or ghee

Salt

coriander leaves for garnishing

Soak all the dals in water for 30 mins,  pressure cook the dals for 3-4 whistles or till they are completely cooked,  mash the cooked dal lightly.  

step 1

In a pan,  heat oil or ghee.  add cumin seeds,  let them splutter,  add the cloves,  cardamoms,  broken red chilies and heeng powder.  fry them till they are fragrant add the crushed ginger and green chilies, fry them for a minute.  

step 2

Add the chopped tomatoes,  tamarind pulp and garam masala powder.  fry the masala well on a low flame till the tomatoes become soft.  now add this fried tempering mixture to the daal, mix well.  

step 3

Add salt and simmer the daal for 10 minutes so that the flavours of the spices infuse well with the daals.  if the daal mixture looks thick then add some water and stir to get a medium consistency.  

step 4

Garnish the dal with coriander leaves.  serve dal with rotis,  rice,  jeera rice or dal bati

step 5

Better Butter