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"Arachibutyrophobics" are scared of peanut butter sticking to the roof of their mouths.
More Facts
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Use olive oil to polish brass. Rinse with water and dishwashing detergent. Dry with clean cloth.
More Home Tips
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| Daal Panchmel [5 Lentil Mix] |
Added: 2nd Feb, 2006 | Viewed 569 times |  |  |
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| A high protein daal, this one comprises of a delicious mix of 5 types of pulses. |
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| Ingredients |
| For The Daal |
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90 g chana daal
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90 g arhar daal
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90 g moong daal
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90 g masoor daal
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90 g urad daal
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1/2 tsp turmeric powder
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1/2 tsp red chilli powder
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handful of chopped coriander leaves
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salt to taste | | For The Tempering |
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1/2 tsp cumin seeds
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a sprinkling of asafoetida
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5 whole red chillies
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1" piece ginger, chopped
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1 tsp chilli powder
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150 g tomatoes, chopped fine
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1/4 tbsp ghee/clarified butter |
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| Method |
Soak all the lentils in a deep pot for 30 minutes with enough water to just cover them. Put the soaked lentils in a pan. Add 1 litre of water, red chillie pwder, salt and turmeric powder. Bring to a boil. Reduce heat and remove the scum. Cover and simmer, stirring occasionally until cooked.
To prepare the tempering, heat ghee ina frying pan. Add the cumin seeds and whole red chillies. Roast over medium heat till the chillies become bright red. Add asafoetida, ginger, red chilli powder and tomatoes. Stir-fry for 2 minutes. Remove from heat and pour tempering over the hot daal. Adjust the seasoning and cook for another 5 minutes to infuse all the spices and flavours. |
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| | Serving suggestions |
| Garnish with freshly chopped coriander leaves and a dollop of low-fat cream. Serve hot with rice, pulao or rotis. |
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