Rajasthani Panchmel Dal #Recipe |
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.
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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If you ever try this recipe, do share your feedback and photos with me on my Facebook Page, Twitter Handle or tag me on Instagram @jyotibabel using the hashtag #jyotispages
If you ever try this recipe, do share your feedback and photos with me on my Facebook Page, Twitter Handle or tag me on Instagram @jyotibabel using the hashtag #jyotispages
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.
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.
This is a simple recipe yet a delicious one. That tempering is so good and it would add a nice punch to the otherwise bland dal.
ReplyDeleteI love to combine different dals while making simple dal tadka, panchmel dal looks super comforting and my kind of food.
ReplyDeleteWow! Looks so appetizing. The tempering on top makes it so mouth watering.
ReplyDeleteThe tadka on the dal makes it so tempting. A simple dal with simple ingredients and yet so comforting.
ReplyDeleteI love to mix lentils and cook. This is one of my favourite. Rich and filling meal. Good to know the authentic traditional way it is made.
ReplyDeleteThe dal looks so yum Jyothi. I love all our dals from different states and how comforting each one is to our everyday meal!..wonderful choice!
ReplyDeleteRajasthani dals are so simple yet so delicious......The bowl looks so tempting. Lovely presentation.
ReplyDeleteI love these simple recipes without the overpowering gravy. Brings out the flavor of the dal perfectly. Nice one.
ReplyDeleteIt is amazing how the same ingredients and different proportions make so much of a difference to the taste and flavour....love this version of panchmel dal
ReplyDeleteThe tadka looks so appetizing. I love this dal simple yet healthy and yum.
ReplyDeleteanother combo of lentils........great work jyoti! definitely a keeper........
ReplyDeletePnachmel dal is a classic Rajasthni dish and you have made it just perfectly.
ReplyDelete