Panch-meal Daal with Green peas pulao and spiced curds
Ms. Vibha Hasija
June 14, 2024
Panch-meal Daal and spiced curds
Ingredients
Ingredients A
- 2½ tbsp Tur Dal
- 2½ tbsp Red Masoor Dal
- 2½ tbsp Yellow Moong Dal
- 2½ tbsp Urad Dal
- 2½ tbsp Chana Dal
- 1 Onion, small, chopped
- 2 Tomato, medium, chopped
- 1 tsp Ginger-Garlic paste
- ¾ tsp Haldi powder
- 1 tsp Chili powder
- Salt to taste
- 2 tsp Amchur or lemon to taste
Ingredients B
- 1 medium Onion, sliced thinly
- 2-3 cloves Garlic, chopped
- ¾ tsp Whole Jeera
- 2 tbsp Coriander leaves, chopped
- 1½ tbsp Oil or Ghee
Instructions
- Wash all the dals well and keep soaking in a pressure cooker for 10-15 minutes
- Add chopped onions, ginger-garlic paste, haldi and chili powder and chopped tomatoes
- Pressure cook for one whistle, lower the flame and cook for another 4-5 minutes on a low flame
- When cooker cools, open and mix the cooked dal well
- Heat Ghee or Oil in a deep pan, add the chopped garlic, slit green chilis and whole jeera
- Add the sliced onions, saute till golden brown, add half of the chopped coriander leaves, saute again
- Add the cooked dals and salt to taste, add some water if the dal is too thick
- Simmer on a low flame for 5-7 minutes, adjust the seasoning and the consistency as per your liking
- Add 2 teaspoons of Amchur or lemon juice
- Serve hot garnished with coriander leaves
Green Peas Pulav
Ingredients
- 1¼ Rice, preferably red rice/non polished
- 1 cup Green peas
- 1 medium Onion, sliced(optional)
- 2 tsp Grated ginger
- ¾ tsp Jeera powder
- 1 nos. Bay leaf
- 1 nos. Cinnamon stick
- 4 nos. Cloves
- 1 nos. Black cardamom
- 2 nos. Dry red chilies
- 1½ tbsp Oil/ghee
- Salt to taste
Instructions
- Soak the rice in water for 15 minutes, drain and keep aside
- Heat oil/ghee in a deep thick bottom pan, add the whole spices, add the sliced onions and saute for a few minutes
- When onions turn light golden brown add the grated ginger, green peas and saute for a while.
- Add the drained rice and continue to saute for a few more minutes
- Add salt to taste and3 ¼ cup of warm water, cover with a tight -fitting lid and cook till done on a low flame
- Serve hot with dal/curry or raita
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