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Jain Recipe for Panchmel Dal
In this traditional Jain recipe, five wholesome dals are used together with whole spices, tangy tamarind and a unique masala water to make a tongue-tickling dish! Dissolving the spice powders in water before sautéing them with the tempering ensures that the spices get uniformly mixed, and also gives a strong aroma to the dish. Enjoy the Panchmel Dal hot and fresh with your favourite roti.
panchmel_dal_jain_recipe
Course Main Dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
Main
To Be Mixed Into A Masala Water
For Serving
Course Main Dish
Cuisine Indian
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
Servings
Ingredients
Main
To Be Mixed Into A Masala Water
For Serving
panchmel_dal_jain_recipe
Instructions
  1. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Keep aside.
  3. Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds and asafetida and green chillies.
  4. When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds.
  5. Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
  6. Serve immediately with naan or paratha.
Recipe Notes

This Recipe has been sourced from Tarladalal

Categories: Jain Recipe

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