Sunday, August 17, 2014

5 Lentils Stew - Panch Mishali Dal

Panch Mishali Dal
made with fresh vegetables
2nd Try made with frozen vegetables
Panch mishali dal is a welcome change from the simple dal that is served on a regular basis. There is a richness to this dish which comes from combining different varieties of lentils. Any combination of lentils that is available can be used. Because it is hearty and sticks to the ribs, this dish is best suited to cold and/or rainy weather.

2 Tbsp. each of any 5 lentils such as:
   masoor (red lentils), 
   arahar/toor (pigeon peas), 
   mung (split mung beans), 
   kalai/urad (white lentils),
   channa (split chickpeas) 
1 tsp. ginger paste
1/2 tsp. roasted panch phoron  powder (roasted & ground Bengali 5 spice)
4 cups water
2 Tbsp. vegetable oil
1/2 tsp. panch phoron (Bengali 5 spice)
2 bay leaves
2 dried red chillies, left whole
1/4 tsp. hing/asafoetida powder
1/4 tsp. turmeric
1 tsp. kashmiri mirch/paprika
1 green chili, diced
1 medium tomato, diced
1 cup mixed vegetables
salt to taste
a pinch of sugar
1 tsp. ghee/clarified butter
diced cilantro

  1. Rinse dal in several changes of water and soak for half an hour.
  2. Drain dal and transfer to a pressure cooker with water,salt to taste, ginger paste and roasted panch phoron powder.
  3. Cook under full pressure for ten minutes, turn heat off and allow to cool until pressure is completely released.
  4. Heat oil in a skillet over medium-high heat & sputter panch phoron, bay leaves, whole dried red chilies and hing.
  5. Add green chilies, turmeric, kashmiri mirch & vegetables, adjust salt to taste & sugar.
  6. Add tomatoes and fry until oil resurfaces.
  7. Add cooked dal and simmer for 10 minutes.
  8. Garnish with ghee and cilantro.
Serve with steamed Basmati rice or naan/chapatis.

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