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    Home » Indian

    Published: Jan 5, 2015 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Rajasthani Panchmel Dal

    Rajasthani food is
    incomplete without Dal Baati; fried wheat flour dumplings served with
    Panchmel Dal and sweet Choorma. What started as a dish that had a long
    shelf life, high nutritional value and required less water to prepare in
    the dessert, now defines the Rajasthani Cuisine!!

    This Panchmel or Panchkuti Dal gets it name from the combination of five (Panch) dals that go into making it. This dal goes best with Baked or Fried Baati and Choorma, served with a side of Garlic Chutney and Ghee. This dal can also be enjoyed with Roti or Rice if you do not want to make the Baatis. Enjoy the traditional taste of Rajasthan, right in your home!!

    Ingredients

    Yellow Pigeon Peas/ Arhar Dal ¼ cup

    Split Bengal Gram/ Chana Dal ¼ cup

    Green Gram/ Moong ¼ cup

    Masoor Dal ¼ cup

    Split Black Gram/ Udad Dal ¼ cup

    Clarified Butter/ Ghee 2 tbsp

    Spices ( Bay Leaf, Dry Red Chili)

    Condiments ( Mustard seeds, Cumin seeds, Asafoetida, Turmeric powder)

    Onion ½ diced

    Curry leaves

    Ginger 1 inch, grated

    Garlic 2-3 cloves, minced

    Cilantro

    Salt, Lemon Juice

    Method

    Wash and soak all the dals and moong in 2 cups of water for about 30-45 minutes. Once soaked, pressure cook with a pinch of salt and turmeric powder. Cook till the dals are soft. Crush them lightly with a ladle and set aside.

    In a pan heat ghee and add mustard seeds. Once they pop, add cumin seeds and asafoetida. Add Bay leaf, Curry leaves, Ginger, Garlic, red and green chillies and mix well. Next add the onions and saute till they are translucent. Add the dal and moong mixture and blend it all well. Adjust the salt and let the dal boil. Once boiled, turn down the heat and add lemon juice and cilantro. 

    Serve the Panchmel Dal with Rajasthani Baati. To serve, break the baati into pieces and add Dal to it. You might add some more ghee to make the dish richer. 

    « Rajasthani Baati
    Shing Chikki | Peanut Brittle »

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    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

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