India, primarily being a country that practices vegetarianism lentils (dal) are considered as an important part of our meal. Preparations that constitute lentils as an important ingredients are too many in Indian cuisine.
Every regional cuisine in India has a lentil preparation in its repertoire. This week we shift our focus to cuisine that has shaped up in the lands of kings, the Rajasthan. Historically, being a rain distressed state crops like wheat and lentils are the chiefly produced here. However, it has been heartening to see the trend changing with pulses finding an important place in the crop pattern of the state.
Rajasthani Panchmel Dal also sometimes identified as Panchratan dal is a very classic preparation that has emanated from the culinary landscape of this desert state. As the name suggests, panch refers to 5 different types of pulses that are used in this preparation. The types of pulses that forms a part of ingredient list can be modified to suit one’s taste or even based upon the availability of type of pulses in your kitchen stock.
We have used five commonly available pulses in an Indian kitchen, pigeon pea (tur dal), split green gram (moong dal), split red lentil (masoor dal), skin less green gram (chilka moong) and Bengal gram (chana dal). These pulses are pressure cooked and then tempered with spices like cumin seeds, red chili powder, and coriander powder. Tomatoes, ginger juliennes and green chilies enhance the flavor of the dal.
This can be serve as a perfect comfort food accompanied with steamed rice. This can also be served with Batti or bread preparations like Khoba roti.
Check other Dal preparations like Lakhnawi khatti dal, Dal tadka and Varan.
Check out some more Rajasthani dishes
Prep time:
Cook time:
Total time:
Serves: 4-5
- ¼th cup split Red gram (tur dal)
- ¼th cup split green gram (moong dal)
- ¼th cup split Red Lentil (masoor dal)
- ¼th cup split green gram skinless(chilka moong)
- ¼th cup bengal gram spilt and skinned (chana dal)
- 2 medium sized tomatoes finely chopped
- ghee for tempering
- 2 inches ginger root sliced into juliennes
- 2 green chilies sliced into lengths
- 1 tsp turmeric powder
- ¼th tsp asafoetida powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- salt to taste
- Wash and soak all dals in enough water for one hour
- Pressure cook Dal.Add enough water for Dals to get submerged.Add 1 tsp turmeric powder, 1 tsp salt.Pressure cook until 2 whistles.
- Wait for pressure to die down completely before you open the lid.
- Heat 2 tbsp clarified butter(ghee).Add cumin seeds and asafoetida powder.As cumin seeds splutter add chopped tomatoes.Cook until tomatoes turn mushy.
- As tomatoes turn mushy, add ginger and chilies.Add red chili powder, coriander powder,salt to taste.Bhunao for 2-3 mins.
- After 2-3 minutes, add cooked dal to pan.Mix.
- Add water to adjust consistency.Simmer dal for 3-4 minutes on low to medium heat.
- Turn off the heat and prepare for serving.
- Rajasthani Dal can be served with Missi roti, Khoba roti or Bati
Click here for recipe video
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