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Panchmela Dhal/5 Pulse Curry<br />
Serves: 3-4<br />
INGREDIENTS:<br />
cup chickpeas<br />
cup yellow lentils<br />
cup split green mung beans<br />
1 tablespoon split black lentils<br />
1 tablespoon whole mung beans<br />
1 teaspoon chilli powder<br />
½ teaspoon turmeric powder<br />
1 teaspoon coriander powder<br />
½ teaspoon garam masala<br />
2 tablespoons oil<br />
3 cloves<br />
2 bay leaves<br />
1 teaspoon cumin seeds<br />
2 green chillies, slit lengthways<br />
a pinch of hing (asafoetida)<br />
2 teaspoons dried mango powder<br />
2 teaspoons tamarind pulp<br />
salt, to taste<br />
roti and rice, to serve<br />
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METHOD:<br />
Clean and wash the pulses and add 4 cups of water,<br />
pressure cook for 20-30 minutes or until pulses are cooked<br />
In a bowl, combine the chilli powder, turmeric powder,<br />
coriander powder and garam masala with 3 tablespoons of<br />
water and mix well. Set aside<br />
Heat the oil in a pan and add the cloves, bay leaves, cumin<br />
seeds, green chillies and hing (asafoetida)<br />
When the cumin seeds crackle, add the masala mixture and<br />
sauté for 1-2 minutes<br />
Add the cooked dhal, dried mango powder, tamarind pulp<br />
and salt and simmer for 5-7 minutes. Adjust the consistency<br />
of the dhal before serving it and, if required, add some water<br />
TO SERVE:<br />
Serve hot.<br />
jain cuisine 72
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