Panchvati Garlic Dal (Mixed-Lentil Soup)
Jan 31 2008 | Views 169 |
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Tags: garlic dal mixed dal panchvati dal jeera rice and dal
Tags: garlic dal mixed dal panchvati dal jeera rice and dal
Bored with the regular style of Dal we eat every time with rice, I decied it was time to try something new. So i made this Panchvati Dal (totally a name I concocted!) which combines 5 different types of lentils cooked together, and flavored with garlic, spices, ghee, green chilies and quite a bit of cilantro. The mixture of dals gives this a nice thick texture, and the aroma of ghee (clarified butter) makes it a treat to consume even by itself, perhaps as a lentil soup! For the Indian palette, combine it with parathas or plain Jeera Rice, and you are all set for a delicious meal!
Ingredients
I used 5 kinds of lentils in the recipe, but you can omit any of them depending on your taste and/or availability of the lentils.
1 cup toor dal (Pigeon-peas or Split Red Gram, yellow colored)
1 cup moong dal (Green Gram or mung Bean, split, without skin, yellow colored)
1/2 cup chana dal (Split, skinless black chickpeas, yellow)
1/2 cup urad dal (Black gram, split and skinless, whitish in color)
1/2 cup masoor dal (Red lentils, Split and skinless, pinkish-red in color)
6-8 cloves of garlic
2 tsp cumin seeds
1/2 cup cilantro - chopped, and some more for garnish
1/2 onion - finely chopped
3 tbsp ghee (clarified butter)
3 tsp turmeric powder
salt - to taste
lemon juice - to taste
2 tsp black pepper powder
2 green chillies - cut finely
Method
Mix all the dals and pressure cook them with 6 cups of water in a pressure cooker until 5-6 whistles. We want all of them to be thoroughly cooked. Once that is done, remove in a bowl and blend them well in a grinder, spinning for about a minute or so, ensuring that all dal/lentils are broken down and a smooth puree is formed.
Take the chopped coriander and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.
Now take a pan, add the ghee to it, add the cumin seeds, green chillies and garlic, and saute for a couple of minutes. Then add the finely chopped onions and saute again till they turn brownish and glossy.
Next add the garam masala powder, turmeric powder, black pepper and the cilantro paste. Now add the lentils and fill up with sufficient water to achieve desired consistency. Mix everything well, then add salt and lemon juice according to your taste, and let it cook covered, for about 10 mins or so. Stir in between to make sure it does not stick to the base of the pan. When it becomes thick and starts boiling, remove from flame.
Transfer the dal or soup to a serving bowl. Garnish with chopped coriander and some more fresh black pepper if desired, and serve hot with Jeera Rice!
Original Recipe and picture published at Fun and Food
Also try:
Gujarati Dal
Ingredients
I used 5 kinds of lentils in the recipe, but you can omit any of them depending on your taste and/or availability of the lentils.
1 cup toor dal (Pigeon-peas or Split Red Gram, yellow colored)
1 cup moong dal (Green Gram or mung Bean, split, without skin, yellow colored)
1/2 cup chana dal (Split, skinless black chickpeas, yellow)
1/2 cup urad dal (Black gram, split and skinless, whitish in color)
1/2 cup masoor dal (Red lentils, Split and skinless, pinkish-red in color)
6-8 cloves of garlic
2 tsp cumin seeds
1/2 cup cilantro - chopped, and some more for garnish
1/2 onion - finely chopped
3 tbsp ghee (clarified butter)
3 tsp turmeric powder
salt - to taste
lemon juice - to taste
2 tsp black pepper powder
2 green chillies - cut finely
Method
Mix all the dals and pressure cook them with 6 cups of water in a pressure cooker until 5-6 whistles. We want all of them to be thoroughly cooked. Once that is done, remove in a bowl and blend them well in a grinder, spinning for about a minute or so, ensuring that all dal/lentils are broken down and a smooth puree is formed.
Take the chopped coriander and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.
Now take a pan, add the ghee to it, add the cumin seeds, green chillies and garlic, and saute for a couple of minutes. Then add the finely chopped onions and saute again till they turn brownish and glossy.
Next add the garam masala powder, turmeric powder, black pepper and the cilantro paste. Now add the lentils and fill up with sufficient water to achieve desired consistency. Mix everything well, then add salt and lemon juice according to your taste, and let it cook covered, for about 10 mins or so. Stir in between to make sure it does not stick to the base of the pan. When it becomes thick and starts boiling, remove from flame.
Transfer the dal or soup to a serving bowl. Garnish with chopped coriander and some more fresh black pepper if desired, and serve hot with Jeera Rice!
Original Recipe and picture published at Fun and Food
Also try:
Gujarati Dal
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