Nimi's Culinary Ventures

Tangy twist with Panchmel Dal!

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Hope everyone celebrated their New year blast..so whts up with the resolutionsā€¦???My first and foremost resolution was to try to blog a bit more frequently šŸ˜› ..the funniest part is how much I will be stickig on to it. One more day to go for the school to reopen and then back to the busy bee schedulesā€¦ahhh ..the first days are really goin to be damn lazy.Moreover the temperature over here has dropped down to around -2 ..which makes you longing to cuddle up even more into ur blankets..;)

Heres an interview on me which was printed in the magazine Sthreedhanam (Deepika Newspaper) in this months issue..

sthreedhanam-jan14

 

Heres the article that came up in Deshabhimani news paper on Jan 4th 2014

4th jan desha

Now for this times post..thought of giving u all a tangy rajasthani recipe. This curry is a combination of 5 dals.I have earlier put up a recipe on 5 dal curry ..but this one is a tangy & spicy oneā€¦

Panchmel Dal

1/3 cup split bengal gram lentil

1/3 cup of yellow split peas

1/3 cup of green gram split lentils

1 tbsp of deskinned split black lentils

1 tbsp of green gram

3 tbsp of ghee

2 cloves

2 bay leaves

1 tsp of umin seeds

2 green chillies slit

a pinch of asafoetida

2 tsp of dry mango powder

2 tsp of tamarind pulp

Salt to taste

For masala paste

3 tsp chilli powder

1/4 tsp turmeric powder

1 tsp of coriander powder

1/2 tsp garam masala

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 Clean and wash the lentils.Pressure cook them with 4 cups of water till the lentils are cooked.Keep aside.In a bowl combine the ingredients for the masala paste with 3 tbsp of water to mix well to make a paste.Keep aside.Heat ghee in a pan and add cloves , bay leaves , cumin, green chilllies and asafoetida. When the cumin seeds crackle , add the prepared masala paste and saute on medium flame fo rabot 1-2 mins.Add the cooked dal , dry mango powder, tamarind pulp and salt and simmer fo r5- 7 minutes.Add water if required.Serve hot with rotis!

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