DAL PANCHMEL

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DAL PANCHMEL

Cuisine: Courses: ,

Ingredients

Instructions

  1. Wash the dal well at least 3 – 4 times. Boiled the dal with salt and keep it aside.

  2. Heat the oil in a pan. Add the mustard and once it sputters, add the dry red chili.

  3. Add onions and saute them for about five minutes over medium-high heat or until they brown. Add some salt to help them along.

  4. Add the ginger-garlic paste, stir fry for a few seconds, then add tomatoes and mix them well.

  5. Add the turmeric, cumin, coriander, cardamom powders and the Kashmiri red chili powder. Saute for a minute to mix and let the tomatoes cook down until pulpy and soft.

  6. Add the cooked lentils to the pot with any cooking water and stir to mix well.

  7.  Add water if necessary to thin the dal out to your liking. Bring it to a boil, lower the flame and let it simmer around 10 minutes so all the flavors merge. Sprinkle on the garam masala mix it well.

  8. Add salt as needed, add ghee and garnish with cilantro. Serve hot.