Panch Milauni A BLEND OF FIVE DAALS - SERVES 4
INGREDIENTS 8 Tbsp. urid daal (split but not peeled) 2 Tbsp. chana daal 2 Tbsp. toor daal 2 Tbsp. moong daal 2 Tbsp. masoor daal 5 Tbsp. oil ½ tsp. cumin seeds (jeera) ½ tsp. black mustard seeds (sarson) tsp. asafoetida (hing) 1 onion, chopped in cubes 3 garlic cloves, finely chopped 3 cm. ginger, finely chopped 1 tomato, cut in small cubes 2 tsp. garam masala 1½ tsp. cumin powder (jeera)
PREPARATION 1 - Clean the daals separately (without using water) to remove any stones. Wash and drain the urid, chana and toor daals and then soak them in ¾ litres water for at least half an hour. Cook these in the same water for at least 30 minutes until daal is almost cooked and firm. Make sure to remove the scum from the surface as it is cooking. 2 - Wash the moong and masoor daals and add to the above mixture. Let this cook until soft but not mushy. 3 - In another pot heat the oil. Add the cumin and mustard seeds. Fry for a few seconds. Add the asafoetida. After a few seconds add onion and fry until slightly golden. Add garlic and ginger. Fry for 3 minutes. Add tomato, fry for a further 2 minutes. Add garam masala and cumin powder. Fry for one minute. 4 - Now add the daals and more water, if necessary. Let it cook 5 minutes longer to blend the flavours. Serve hot with plain rice and garnish with chopped coriander leaves.
1 Tbsp. finely chopped coriander leaves
T I P : Urid, chana and toor daal are harder than moong and masoor daal. For this reason they should be soaked and cooked longer than moong and masoor daal.
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