 |
| Panchkuti Dal |
Panchkuti Dal or Panchmel dal or Panchratan Dal is a delectable combination of five lentils cooked together with the minimal spices. The Panchkuti Dal is a dish included in a Rajasthani meal of Dal-Baati-Churma. Dal-Baati-Churma is a meal in itself. The Dal used here is the Pachkuti Dal. The meal is served during the celebration times, be it marriages or festivals. The Dal is simmered in ghee where cumin seeds are fried and flavoured with bay leaves and fresh coriander leaves. The simplicity of the Dal is protein rich and taste is splendid.
Ingredients:
1/2 cup pigeon peas or tur dal
1/2 cup of bengal gram or channa dal
1/2 cup of black split gram or chilka urad dal
1/2 cup of moong dal or split yellow gram
1/2 cup of masoor dal or split red lentil
(five variety of equal quantity of lentils)
1/2 tsp. cumin seeds or jeera
2 bay leaves or tej patta
handful of coriander leaves or dhania patta chopped finely
1/2 tsp. of turmeric powder or haldi
1 tsp. chilly powder or mirchi powder
2 pinches of asafoetida or hing
2 tsp. ghee or clarified butter
Cooking Method:
1. Combine all the dals or lentils in a bowl, clean them and soak them in water for an hour.
2. Pressure cook the dals with 4 cups of water adding turmeric and 1/2 tsp. of salt. After 2 whistles keep the flame at low for 5 minutes and switch off the stove.
3. Once cooked, allow the pressure to be released.
4. Heat 2 tsp. of ghee in a wide heavy bottomed pan, adding jeera or cumin seeds, bay leaves and asafoetida or hing.
5. Now pour the cooked dals in the pan slowly adding chilly powder. Add salt as required as little salt has already been added while pressure cooking the dals.
6. Bring it to boil adding chopped coriander leaves and let the dal cook under low flame until the desired consistency is obtained.
7. Serve the Panchkuti dal with Pulkas, rice or the Rajasthan-famous Baati, which is famously called Dal-Baati-Churma.
 |
| Panchmel Dal |
You might also like:
 |
| Dahi Vada |
 |
| Turai |
 |
| Aate ka Halwa |
 |
| Malai Kofta |