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Monday, 14 May 2018

Rajasthani Panchmel Dal Recipe | How to Make Rajasthani Panchmel Dal | Dal Recipes

Rajasthani Panchmel Dal Recipe | How to Make Rajasthani Panchmel Dal
Rajasthani Panchmel Dal #Recipe
Rajasthani Panchme Dal, as the name says is a dal made up of five types of lentils. It is commonly paired with baati in the quintessential Rajasthani dish 'daal baati', but can also be served with rice or chapati.

For long Rajasthan had been an arid land where water was scarce and hence fresh produce were not abundant. It reflects on the local cuisine quite predominantly. For example, in this dal, only dry ingredients are used. Of course, things are not same now and this dal can be adapted to one's taste buds. You can add sauteed onions and tomatoes too if you like. But, for now, I have kept this dal as simple and authentic as possible.

I wish I could have captured it better in pictures. But, due to a lack of planning and execution on my part, I could not do it. I will update the pictures whenever I can.

Some other recipes that you can check out:

Dal Makhani
Restaurant Style Dal Tadka
Chana Dal Fry
Puran Poli
Khaman Dhokla

Let's check out the recipe for Rajasthani Panchmel Dal now.

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Rajasthani Panchmel Dal Recipe | How to Make Rajasthani Panchmel Dal
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Rajasthani Panchmel Dal Recipe | How to Make Rajasthani Panchmel Dal

Serves – 4 | Soaking Time: 30 minutes | Preparation Time: 10 minutes | Cooking Time: 20 minutes

1 cup: 250 ml

Ingredients:

4 tbsp chilka moong dal
2 tbsp yellow moong dal
2 tbsp chana dal
2 tbsp toor/arhar dal
1 tbsp urad dal 

½ tsp turmeric powder
Salt to taste
1 tbsp ghee

For tempering:

1 tbsp ghee
1 bay leaf
1 tsp cumin seeds
¼ tsp asafetida
3-4 cloves
2 cardamom
1/2 tsp red chilli powder

Lemon juice while serving (optional)

Process:

1. Wash and rinse the dal with water 2-3 times before soaking it in fresh water for at least half an hour.

2. Take a pressure cooker (3 litres capacity is good), add the soaked dal (discard the water it was soaked in), salt, turmeric powder, ghee, and add 2 cups of water.

3. Cook it on medium to high heat for 5 to 6 whistles. Once done, let the pressure settle on its own, open the lid.

4. In a tadka pan, heat the ghee for tempering. Once the ghee is heated through, add the bay leaves, asafetida, and cumin seeds, cardamom and cloves. When it splutters, add the red chilli powder and pour the tadka over the cooked dal.

5. When serving add lemon juice if you like and serve hot with rice or as a side along with the main course.

This Rajasthani Panchmel Dal is my entry for BM 88 Week 2 Day #2 under the theme 'Dazzling Dals'. For day#1 I had posted Restaurant Style Dal Tadka and for day #2 I had posted Chana Dal/Split Bengal Gram Curry Recipe.

Thank you for stopping by! Cheers!

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