Panchmel Dal


1 Cup mix dal (arhar,moong moger,udad.chana and masoor dals all in equal quantity)
2 Tea spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1/2 tea spoon maharashtrian garam masala
Pinch of hing
1 Table spoon gud (jaggery)
8-10 curry leaves (kadhi patta)
2 Amsul (kokam) / 1tea spoon imli (tamarind) pulp
Salt to taste
1 Table spoon finely chopped hara dhania (coriander leaves)


Pressure cook the dal.
Add hot water as required.
Add haldi, salt,  mirch , masala, amsul, gud, kadhi patta and boil for 2-3 minutes.

For tempering:
Heat oil and add rai and hing.
Pour it on the dal.
Garnish with hara dhania.
Serve with rice and roti.


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