Panchmel Dal

  

 Rajasthani Panchmel Dal also known as Panchkuti is a traditional Rajasthani dal recipe. It is a staple in almost every household in Rajasthan. The Panchmel Dal is most often served along with Dal Baati, that is another popular dish from the Rajasthani Cuisine.  Panch mean five in hindu and hence the name Panchmel that is delicately blended together using various spices.

 

 Ingredients

for pressure cooking:

¼ cup tuvar dal

1.4 cup urad dal

1/4 cup moong dal

1/4 cup masoor dal

1/4 cup chana dal 

1/2 tsp turmeric pdr

salt 1/2 tsp

bay leaves 2

ghee 1 tsp

water 3 cups 

for dal:

ghee 2 tbsp 

bay leaf 1

cloves 4 

cardamom 1

cumin 1 tsp

dry red chili 1

 onion 1 finely chopped

ginger-garlic paste 1 tsp

turmeric pdr 1/4 tsp

chili pdr 1 tsp

coriander pdr 1 tsp

cumin pdr 1/2 tsp 

salt 1/2 tsp

tomatoes 2 finely chopped

garam masala 1/4 tsp

kasturi methi  crushed 1 tsp

coriander leaves finely chopped 1-2 tbsp 

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for tempering:

ghee  1tsp 

cumin 1 tsp

chili pdr 1/4 tsp

dried red chili 1 

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Instructions 

In a bowl take all the dals, wash well, soak for 30 minutes.

Transfer the soaked dal into the pressure cooker, add ½ tsp turmeric, ½ tsp salt, 2 bay leaf, 1 tsp ghee and 3 cups water.

pressure cook for 5 whistles or until the dal is cooked completely.

once the pressure releases, open the cooker and check if the dal is cooked well. keep aside.

in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin and 1 dried red chili.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.

Next add ¼ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.

saute until the spices turn aromatic.

add 2 tomatoes and saute until the tomatoes turn soft and mushy.

now add cooked dal and mix well adjusting consistency as required.

cover and simmer for 10 minutes or until the flavours are well absorbed.

further add ¼ tsp garam masala, 1 tsp kasturi methi and 2 tbsp coriander. mix well.

to prepare the tempering, heat 1 tsp ghee. add 1 tsp cumin, ¼ tsp chili powder and 1 dried red chili.

immediately pour the tempering over dal. make sure the tadka doesn't get burnt.

Enjoy the panchmel dal or pancharatna dal with roti or jeera rice.

 

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Lentil Handvo

 Ingredients

chana dal 1 cup

tuvar/arhar dal 1 cup

urad dal 1/2 cup

green moong dal 1/4 cup

rice 1 cup

ginger chopped 2 tbsp

green chilies to taste

hing little 

mustard seeds 1/2 tsp

sesame seeds 1 tbsp

oil 2 tbsp

salt to taste

water little

oil 3-4 tbsp to cook

carrot grated 1/4 cup

cabbage / cauliflower chopped 1/2 cup

capsicum 2 tbsp

coriander leaves chopped 2 tbsp

Eno fruit salt 1 tsp / baking soda 1 tsp

 

Preparations

wash and soak the dals, rice for at least 4 hours.drain the water

put it a mixer jar along with ginger and green chilies

grind first without adding water, if need be add little water to get a thick batter

remove in a bog bowl, add the vegetables, salt, coriander leaves mix well

let the batter rest for 10-15 minutes

whisk well again, if too thick add very little water, the batter should be thicker than idli batter

just before cooking, add Eno fruit salt/ baking powder, mix well 

 Heat oil in a big pan, once hot, add mustard seeds, once it crackles, add sesame seeds, spread it all around, pour the prepared batter on the pan, spread it well

cover and cook on medium flame for 10-12 minutes

then carefully flip over or cover with a big plate, then you can carefully slid it back to cook on the lower side.

If need be, you can add some more oil, add 1/2 tsp mustard seeds and sesame seeds, some chopped curry leaves, and slowly slid the handvo back, cover and cook again for another 10-12 minutes

once done, cut and serve with chutney of your choice. 

It can be had for breakfast or during tea-time in the afternoon.

It is very healthy as it has got loads of protein, carbs, fiber, calcium and vitamins too. 

 

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Panchmel Dal/ Protein-rich dal

Ingredients

¼ cup moong dal (yellow)

¼ cup tuvar dal

¼ cup chana dal

¼ cup masoor dal

¼ cup urad dal 

¼ tsp turmeric

Salt to taste

1 tsp ghee

1 bay leaf

For Masala

 1 medium onion finely chopped

1 medium tomato finely chopped

¼ cup fresh ginger garlic paste

½ cup ghee 

1 tsp whole cumin seeds

1 pinch hing 

1 tsp red chili powder

½ tsp garam masala

¼ tsp jeera powder

¼ tsp coriander powder 

3 cloves

3 black pepper

1 black cardamom

1 bay leaf

For Tempering

2 tsp ghee

5-6 finely chopped garlic cloves

½ tsp Kashmiri red chili powder

½ tsp whole cumin seeds 

Garnish with freshly chopped coriander leaves

 

Preparations: 

Soak all the lentils for at least 30 minutes prior. Wash and mix the lentils, add water and turmeric, ghee, salt and 1 bay leaf and cook in a pressure cooker for 5 whistles or until the dals are cooked perfectly. 

Now prepare the main masala for the dal, take a kadhai and add the ghee into it. Once the ghee melts add the cumin seeds, cloves, black pepper, black cardamom and bay leaf, and allow them to sizzle for a bit. Now add the finely chopped onions and cook until they turn golden brown.

Add the ginger garlic paste and tomatoes and add a little salt. Cook until the contents are soft and mushy. Now add the dry masalas like red chili powder, cumin, coriander powder etc. Once everything is well cooked, add the boiled dal mix to it. Mix well and allow it to cook for a few minutes.

Now transfer the dal to a serving bowl. Just before serving, add a fresh tempering to make the dal tempting and aromatic. 

Take a tempering pan, add the ghee and fry the garlic pieces until they are golden, then add the cumin seeds, and red chili powder and pour over the dal. Garnish with fresh coriander and serve hot with a delicious pulao of choice or roti / paranthas

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.