Tuesday, October 28, 2008


This diwali I prepared this panch daal as a special dish and i am sharing it with you.


  • 1cup black urad dal

  • 1/2 cup chana dal

  • 1/2 cup rajma

  • 2 onion

  • 2 tomato

  • salt to taste

  • 2 tbsp curd

  • 1 tsp. coriander powder

  • 1tsp kitchen king or any other curry powder

  • 1tsp. turmeric powder

  • 1/2 tsp red chilli powder
  • 1tsp.cumin seeds

  • 2green chilli finely chopped
  • 1inch ginger finely chopped
  • Pure ghee-2 tbsp or butter
  • 2tbsp. fresh cream optional
  • few coriander leaves
  • a pinch of hing

Soak Rajma for 2-3 hrs.

wash rest of the both daals, wash them and soak them in 2 cups water for 30 minutes.

Mix all the daal and rajma( dont drain the water u soaked the dal in,) add 4 cups water, salt and turmeric and cook.

Once u get the whistle ,slow the fire and keep it for 30 minutes on fire.

In the mean time chop the onion and tomatoes finely.

In a fry pan take 2 tbsp oil and add onions,saute them till they are golden brown.

now add the spices, green chilli, ginger and stir for a minute and add tomatoes and cook it covered for 15 minutes or till they are homogeneous.

When the daal is cooked, add this onion tomato mix, stir it and add the curd also.

Then in a fry pan take some desi ghee, heat it, add a little bit of heeng, then cumin seeds and then chilli powder and pour this TADKA on the daal.

Tips-----if after cooking it is thick then add some water to get the required consistency.

u may garnish it with fresh cream and coriander leaves.ready to be eaten with rice or naan or chapati whatever u like:)


Smriti said...

This looks so yummy Ma!

SR said...

I have never cooked daal using urad daal - I guess its not very prominent among south indians :) I will try this one out

Renu said...

yes, in the south mainly arahar is liked, and this is a speciality of north, specailly Punjab, there its a staple diet:)