Pachmael Daal

  • 15 Dec - 21 Dec, 2018
  • Mag The Weekly
  • Cookery


Ingredients

· 3 tbsp yellow lentil

· 3 tbsp red gram lentil

· 3 tbsp green lentil

· 3 tbsp black lentil

· 3 tbsp chickpeas lentil

· 2 tsp salt

· ½ tsp turmeric

· 1 tsp sugar

· 2 tbsp ghee

· 1 tsp cumin seeds

· A pinch of asafoetida

· ½ tsp fenugreek seeds

· ½ tsp onion seeds

· ½ tsp fennel seeds

· 1 tsp ginger, finely chopped

· 1 tsp coriander powder

· ½ tsp chilli powder

· 1 tsp mango powder

· 1 tbsp coriander leaves, chopped

Method

Cook the lentils with salt, turmeric and sugar till well blended into a thin pouring consistency. Heat oil; add the cumin seeds, asafoetida, fenugreek seeds, onion seeds and the fennel seeds. When the seeds splutter, add ginger and sauté to a light brown colour.

Add the coriander powder, chilli powder and the mango powder, followed by the cooked lentils, blending well. Bring to a boil and then simmer for about five to eight minutes. Serve hot, garnished with coriander leaves.

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