Pachmael Daal

AuthorGeo FoodsCategory

Ingredients

 3 tbsp yellow lentil
 3 tbsp red gram lentil
 3 tbsp green lentil
 3 tbsp black lentil
 3 tbsp chickpeas lentil
 2 tsp salt
 ½ tsp turmeric
 1 tsp sugar
 2 tbsp ghee
 1 tsp cumin seeds
 · A pinch of asafoetida
 ½ tsp fenugreek seeds
 ½ tsp onion seeds
 ½ tsp fennel seeds
 1 tsp ginger, finely chopped
 1 tsp coriander powder
 ½ tsp chilli powder
 1 tsp mango powder
 1 tbsp coriander leaves, chopped

Preparation

1

Cook the lentils with salt, turmeric and sugar till well blended into a thin pouring consistency. Heat oil; add the cumin seeds, asafoetida, fenugreek seeds, onion seeds and the fennel seeds. When the seeds splutter, add ginger and sauté to a light brown colour.

Add the coriander powder, chilli powder and the mango powder, followed by the cooked lentils, blending well. Bring to a boil and then simmer for about five to eight minutes. Serve hot, garnished with coriander leaves.

Related Recipes

Ingredients

 3 tbsp yellow lentil
 3 tbsp red gram lentil
 3 tbsp green lentil
 3 tbsp black lentil
 3 tbsp chickpeas lentil
 2 tsp salt
 ½ tsp turmeric
 1 tsp sugar
 2 tbsp ghee
 1 tsp cumin seeds
 · A pinch of asafoetida
 ½ tsp fenugreek seeds
 ½ tsp onion seeds
 ½ tsp fennel seeds
 1 tsp ginger, finely chopped
 1 tsp coriander powder
 ½ tsp chilli powder
 1 tsp mango powder
 1 tbsp coriander leaves, chopped

Directions

1

Cook the lentils with salt, turmeric and sugar till well blended into a thin pouring consistency. Heat oil; add the cumin seeds, asafoetida, fenugreek seeds, onion seeds and the fennel seeds. When the seeds splutter, add ginger and sauté to a light brown colour.

Add the coriander powder, chilli powder and the mango powder, followed by the cooked lentils, blending well. Bring to a boil and then simmer for about five to eight minutes. Serve hot, garnished with coriander leaves.

Pachmael Daal

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