This Panchforan diye Musur Dal is from my sister’s kitchen which I also make very often. As I told you before, hubby loves his dal and hence I make it in various ways to make it interesting. Not only that, I am experimenting with various combination of masalas to temper the dal and we are pleasantly surprised to see that, there are so many varieties available. This venture making me start liking my dal as well. Nowadays, i just look forward to cook dal and I am quite excited to try a new flavor.
Ingredients for Panchforan diye Musur Dal
- Musur dal – 1 cup
- Green chili – 3-4
- Panchforan – 1/2 tsp
- Dry red chili – 2
- Garlic – 1 tsp, chopped
- Onion – 1 , small
- Salt and turmeric – as required
- Oil for cooking
- Coriander leaves for garnishing
How to make Panchforan diye Musur Dal
Wash and soak the dal in water for atleast 15 minutes. Pressure cook the dal with salt, turmeric and green chili.
To add tarka to the dal, heat oil in a pan. Now add the panchforan and dry red chili to the oil.
Let the masala sizzle a bit and the dry chili changes its color.
Add the chopped garlic at thus stage and fry it over low flame for 3-4 minutes. It should be slow cooked to enable the aroma of garlic to be infused to the oil.
Now add the chopped onion and fry for a minute.
Pour the boiled dal along with aome water. Mix well.
Boil the dal for 3 minutes over high heat. Adjust the seasoning and sprinkle coriander leaves. Remive from heat.
Serve with plain rice and some begun bhaja or kumro bhaja by the side.