Oriyarasoi is on twitter !

Saturday, October 18, 2014

Panchras Dal (Gujrati recipe)

Another one of Tarla Dalal's recipes, this is a spicy Gujrati dal preparation that is fast becoming a permanent fixture in my kitchen. Apart from being very healthy, it tastes similar to some of the spicier dalma preparations of Odisha (even my husband kept asking from whom I had got the recipe). A must try for folks who love the dalma served at temples, this one is much more spicier (and just a little tangy) than the variety that we usually cook at home. While the recipe calls for the use of onions, one can skip the onions without compromising much on taste.

I have made a few changes in the original recipe to save time and effort. Read on for the recipe -







Preparation Time - 30 mins

Ingredients -
  • 1 cup toor dal
  • 1 cup red pumpkin
  • 1/2 cup potatoes
  • 1 cup raw banana
  • 1/2 cup eggplant
  • 1/2 cup carrots
  • 1/2 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp corinader powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric
  • 2 tsp oil/ghee
  • salt to taste


For the masala paste


  • 1 /2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 whole Kashmiri chili
  • 1 green chili
  • 1 inch ginger
  • 1/2 tsp tamarind paste
  • 1 medium sized onion
  • 1 tbsp dried coconut milk powder
  • 2 tsp oil


Preparation - Soak the toor dal for 1-2 hours.

Heat 2 tsp oil in a wok. Add the cumin and coriander seeds. When they start to give out a fragrance, add the broken red chili, followed by the chopped onion. Fy till onion starts to turn light brown. Remove from wok to a blender. Add the chopped ginger, green chili and tamarind. Buzz for 30 seconds to 1 minute to get a smooth paste.

Dissolve the cconut milk powder in 2-3 tbsp warm water and keep aside.

Cooking - Wash and cook the toor dal with 2 1/2 cups water, salt and turmeric for 2-3 whistles. Keep aside till steam escapes. Mash the dal with a heavy ladle.

Simultaneously, heat the oil in a wok. Add the cumin seeds . When it starts to splutter, add the chopped veggies along with all the powdered masalas. Fry for 2-3 min on medium heat. Then add 1 1/2 cup water, salt and a pinch of turmeric. Cove with lid and cook for 8-10 mins.

Once the veggies are almost done, pour the cooked dal and the masala paste into the wok along with 1 1/2 - 2 cups of water (adjust consistency as per your taste/preference). Simmer for 5-6 minutes before taking to a boil. Allow to boil for 3 mins or till everything is mixed together. Add the coconut milk and boil for 1 more minute. Remove from flame.

Serve hot with rice/rotis.



1 comment:

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...