Oriyarasoi is on twitter !

Showing posts with label Tarla dalal recipe. Show all posts
Showing posts with label Tarla dalal recipe. Show all posts

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.



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...