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Panchamel Dal

VIEWS 1853

Energy (kcal) - 125

Protein (g) - 7

Carbohydrate (g) - 17

Fat (g) - 3

Khyati's Health-O-Meter Says:

Panchmel dal is a mixture of five dals so it is rich in protein. Moong dal is extremely light and easy to digest. It is one of the low carb pulses. Chana dal contains zinc, folate, and calcium. It is low in fat and high in fiber. This recipe improves digestion.

  • Dal [split Bengal gram(chana dal), split black gram skinless(dhuli urad dal), split pigeon pea(Toor dal), split red lentil(masoor dal), split green gram skinless(moong dal)] - 30 g
  • Fresh coriander leaves -  a few springs
  • Turmeric powder -  ¼ tsp 
  • Red chilli powder  - ½ tsp
  • Salt -  to taste
  • Garlic - 3 cloves
  • Oil  - ½ tsp
  • Cumin seeds -  ½ tsp
  • Mustard seeds  - ½ tsp 
  • Whole dry red chillies - ½ tsp
Step 1 Pick and wash all dals with plenty of water. Then soak in two cups of water for half an hour. Drain and leave aside. Clean, wash and chop coriander leaves. Peel, wash garlic and chop finely.  Step 2 Boil the dals in three cups of water along with turmeric powder until almost cooked. Add red chilli powder and salt. Mix well, boil for another few minutes to cook the dals properly.  Step 3 Take the pan off the heat. Heat oil in a pan, add cumin seeds and mustard seeds, cook for a moment. Add chopped garlic and whule red chillies and saute until garlic turns brown. Add this to cooked dal and keep covered for two to three minutes.  Step 4 Stir dal well, garnish with chopped coriander leaves and serve hot.

Panchamel Dal - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1853


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