Indian
Indian - Chutneys and Sides
Panchratna Dal
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1/4 cup chana dal
- • 1/4 cup toor dal
- • 2 tbsp urad dal
- • 2 tbsp moong dal
- • 1 tbsp masoor dal
- • 6 dried red chilies
- • 1 tsp cumin seeds
- • 1/2 tsp asafoetida
- • 1 tsp salt
Preparation Steps
1
Phase 1
Roast each dal separately in a heavy pan over low heat until golden and nutty, then cool.
2
Phase 2
In the same pan, crisp the dried red chilies and toast the cumin seeds until fragrant.
3
Phase 3
Grind the roasted dals, chilies, cumin, asafoetida, and salt into a slightly coarse powder.
4
Phase 4
Cool completely and keep in an airtight jar for up to a month.
5
Phase 5
Mix a couple of spoons with sesame oil or melted ghee and serve with idli, dosa, or hot rice.