Mixed dal or panchmel dal with mango ginger or amada. A very flavourful and delicious dal to serve with steamed rice. Usually we make this mango ginger or amada dal with moong dal/yellow lentil or masoor dal/red lentil. But here is a panchmel dal or mixed of five lentils. This lightly spiced and aromatic dal with steamed rice is a comfort food for summer.
Here are some more dal recipes from this blog.
1. Lemony dal
7. Dal rasam
8. Dal makhani
13. Dal palak
14. Egg dal tadka
You may also like to try Healthy methi dal from the blog of Priya Vijaykrishnan.
Ingredients used to make this protein rich mixed dal
Moong dal or split yellow lentil – Moong dal or split yellow lentil or split and skinned green gram/mung beans. Moong dal is a light and protein packed lentil. Also a comfort Indian food.
Arhar/toor dal or split pigeon peas – Used split pigeon peas or arhar/toor dal with equal amount of other lentils or dal.
Chana dal or Bengal gram – Delicious and nutritious dal used to enhance the taste.
Udad dal or split skinned black gram – Dhuli udad dal is used to give a creaminess. Udad dal is also packed with protein and other nutrients.
Masoor dal or red lentil – Protein and vitamins enriched Masoor dal is used to give a wonderful taste and flavour.
Mango ginger or amada – I have used mango ginger from my terrace garden. See the above picture of mango ginger and it’s plant. Bought online and placed some under soil. Now it becomes a lovely bunch of plants.
Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour.Wikipedia Amada or mango ginger has also many health benefits. You may like to try Walnut almond chutney with mango ginger.
Ginger or adrakh – Ginger used to give a spicy aroma and enhance the taste.
Tomato – Tomato or tamatar used to give a mild tangy taste. You can omit if you want.
Panch phoran – Panch phoran or Bengali five spices used for tempering. To make panch phoran or five spice mix 1 tablespoon each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi. Here are some recipes using panch phoran.
Dry red chilli – One whole dry red chilli is used for tempering or tadka. You can break the chilli before adding in the oil if you want your dal more spicy.
Hing or asafoetida – A pinch of hing used for flavour. You can skip if you want your dal gluten free.
Onion – Used one chopped large onion to enhance the taste. Fried onion will give a scrumptious taste to your dal. You can use one more onion if you like. Or you can also skip if you want your dal no onion garlic or satwik.
Salt – Salt or namak is used for taste.
Turmeric powder or haldi – Turmeric powder used to give a nice colour.
Green chilli or hari mirch – Green chilli used to give a spicy kick to the dal. You can use more green chilli if you want your dal more spicy. I have used slit green chilli, you can also use chopped green chilli.
Oil – Used mustard oil for tempering or tadka. You can use any oil of your choice but mustard oil will give a lovely flavour.
This dal is very flavourful because of mango ginger or amada and completely vegan. And also lightly spiced so perfect for this hot weather. Really a comfort food with hot steamed rice, some potato fry and dry vegetables. Try and enjoy the delectable taste. I have boiled all dal with mango ginger or amada in pressure cooker. But you can also add grated or ground mango ginger before adding water while tempering. Boil the dal only. Add everything while tempering or tadka. Add chilli according to your spice tolerance.
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Video recipe of this delicious flavorful dal
Moong dal or split yellow lentil – 1/8 cup
Arhar dal/toor dal or split pigeon peas – 1/8 cup
Chana dal or Bengal gram – 1/8 cup
Udad dal or split and skinned black gram – 1/8 cup
Masoor dal or red lentil – 1/8 cup
Mango ginger or amada – 3 tablespoon, peeled and grated
Ginger – 1 inch piece, chopped
Tomato – 1, chopped
Panch phoran – 2 teaspoon
Dry red chilli – 1
Hing or asafoetida – 1/4 teaspoon, optional
Onion – 1 large, finely chopped
Salt to taste
Turmeric powder – 1/2 teaspoon
Slit green chilli – 2
Cilantro or coriander leaves – 2 tablespoon
Mustard oil – 2 tablespoon
1. Rinse all the lentils or dal well and soak in sufficient water for 15-20 minutes. Peel, wash and grate the mango ginger or amada. Drain the water and boil the dal with grated mango ginger or amada in a pressure cooker with 2 or 2&1/ cup water till dal becomes soft. Or reduce the flame after one whistle and pressure cook on simmer for 20-25 minutes. Let the pressure settle down on its own.
2. Grind the ginger and tomato. You can use grated ginger and finely chopped tomato but I like to use these smooth paste. Also peel wash and chop the onion.
3. Heat oil in a pan or wok. Add panch phoran and dry red chilli. If you want your dal more spicy break the dry red chilli before adding.
4. When seeds starts to splutter add chopped onion. Fry till onion starts to change it’s colour. Now add ginger tomato paste. Mix well.
5. Add salt and turmeric powder. Saute for a minute. Add hing or asafoetida if using and saute till oil leaves the sides.
6. Add mango ginger mixed boiled dal and mix well. Add two cup water, two slit green chili and chopped cilantro or coriander leaves. Mix and let it cook till you get your desired consistency. I like this dal semi thick. You can make thick or thin according to your choice.
7. Keep stirring in regular interval. When you get your desired consistency, taste and adjust salt.
8. Remove from heat and garnish with cilantro or coriander leaves. Serve hot with steamed rice,some potato fry or aloo bhaja and any dry vegetables.
1. You can also make this dal without onion. Follow the same recipe and omit onion. Also reduce the amount of oil if you are not using chopped onion.
2. This dal can be made with only moong or masoor dal instead of mixed dal.
3. To make gluten free skip hing or asafoetida.
4. Add less or more chilli according to your spice tolerance.
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