A delightful combination of five dals, simmered with not just whole spices but a bouquet of aromatic spice powders too! The Panch Ratani Dal also gets the right amount of tang from curds and tomatoes, which complements the spiciness very well. Rich in folic acid and fibre, this flavourful dal is also good for your heart.
The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item.
I dont make much dal at home. Its probably one thing Mr.P loves eating out. No surprise there. I cant make all kinds of dal well. But well i started working on my dal disasters. And it turned out that i can make decent zucchini dal, mamidikai pappu and tomato pappu. And then my recent dal expedition saw me …
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Gujarati Dal Toor dal (Pigeon peas) – ½ cup Peanuts – 1 tablespoon Water – 1 cup Other ingredients – Water – 2 cups Red chili powder – ½ teaspoon Turmeric powder – ¼ teaspoon Tomato – ¼ cup, chopped Green chili – 1, slit Ginger paste – ½ teaspoon Jaggery – 1 tablespoon **Notes Salt – to taste Lemon juice – 1 tablespoon **Notes Cilantro – (Tadka) – Oil – rai Cumin seeds – ¼ t (Methi dana) – 6-7 Clove – 1 Cinnamon Bay leaf – 1 Dried red chili – 1, Curry leaves – 5-6 (Hing) –
With five protein-rich dals, this spicy mixed dal version combines curds and traditional spices to give a tangy, spicy, delectable accompaniment for parathas and rotis. This dal can be prepared easily and quickly, but remember to soak them together for an hour to ensure uniform cooking.
A hi-five for this one! Moong dal, full moong, chana, Tovar and urad dals are pressure cooked and whisked to a smooth consistency. A lovely paste of the masalas and tamarind pulp is cooked in hot oil before the dal mixture is added to it. A tangy, spicy dal that will leave you very pleased! Enjoy!