Wednesday, September 18, 2013

Panchmela Dal (For Dal Baati)

Panchmela Dal:-
Servers:- 4 to 8
Preapration time:- 10 minutes +Cooking time:-25 minutes

 This is a very famous Rajasthani dal,without it the famous Dal Bati cuisine in Rajasthan is incomplete.This Dal is prepared with many variations.Usually it is prepared using 5 lentil varieties like Toor Dal(Split Pigeon Pea),Urad Dal(Split Black Lentils),Moong Dal(Split yellow lentils),Chana Dal(Split yellow chick peas) and whole green Moong(Whole Green lentils), and some authentic spices and named as 'Panch mela Dal' where as in some area of Rajsathan only Toor Dal and spices are  used to prepare this Dal for famous Rajasthani Dal Bati cuisine. I have used the 5 varieties of Lentils to make this Panch Mela Dal. To enjoy the rich flavour of Dal Bati ,it needs enough dal to soak the Baties fully in the dal . So here is the recipe.
(For the Baati's please refer to my  Dal Baati recipe.)
1)Toor dal(Split pigeon pea) 1 cup
2)Moong Dal(Split yellow lentils)1/4 cup
3)Whole green Moong(Whole green lentils) 1/4 cup
4)Chana Dal(yellow Split chickpea) 1/4 cup
5)Urad Dal(Black gram)1/2 cup
(You can change the proportion of lentils as per your likes. I like it in this proportions)
6)Salt 1 teaspoon
7)Water 4 cups
8)Oil/ Pure ghee 1 to 2 tablespoon(You can use half oil and half ghee)
9)Bay leaf 1 to 2 numbers
10)Cumin seeds 1 teaspoon   
11)Roughly crushed cloves 3to5 numbers
12)Roughly crushed black paper corns 4 to 5 numbers
13)Asafetida a pinch
14)Turmeric 1/2 teaspoon
15)Coriander powder 1 tablespoon
16)Garam masala 1 teaspoon
17)Cumin powder 1 teaspoon
18)Red chili powder 1 teaspoon
19)Salt to taste
20) Chopped Onion 1 medium size
21)Grated ginger 1/2 teaspoon
22)Grated galic 1/2 teaspoon
23)Crushed green chilies 1/4 teaspoon
24)Tomato puree 1/2 cup(Or 1 large tomato pureed)
25)Lemon juice 1 teaspoon(or to taste)
26)Water 3 to 4 cups(Or as required)
27)Chopped Fresh coriander 2 table spoons
Ingredients For Seasoning:-
1)Pure ghee or oil 2 to 3 table spoons
2)Red chilipowder 1 tea spoon
3)Dry red chilies 3 to 4 numbers
4)Asafetida 1/4 teaspoon
1)Combine all the lentils and wash thoroughly.
2)Soak the mixed lentils for 30 minutes(This is optional)
3)If soaked drain the water,and transfer the lentils in to the pressure cooker
4)Add 1 teaspoon of salt and 4 cups of water, give it a stir.
5)And pressure cook for 1 whistle(if soaked for 30 minutes) or cook for two whistles if not soaking.
6)Meanwhile,heat the oil or ghee in a deep pan on medium heat.
7)Add bay leaf,cumin seeds,add cloves,black peppercorns, asafetida.Allow it splutter.
8)Add in chopped onions and a little salt,mix well and cook for 1 to 2 minutes.
9)Add in ginger grated,garlic grated and crushed green chilies,mix well and cook for another 2 to 3 minutes or untill the onion becomes translucent or golden in color.
10)Add in tomato puree,mix well and cook untill the oil starts to separate and the raw smell of tomatoes disappear.Add in the lemon juice
11)Add in coriander powder,turmeric powder,cumin powder,garam masala and red chilip powder,mix well and cook for 1 to 2 minutes.
12)When the pressure cooker is cool,add the cooked lentils mixture into this onion,tomato mixture,mix well.
13)Pour in 3 to 4 cups of water,mix well and allow Dal to come to come to a boil.
(Adjust the water quantity according to the Dal consistency you want)
Directions for seasoning:-
1)Heat oil or ghee in a pan,add red chilies,asafetida and red chili powder,mix for 2 seconds and pour the seasoning on the Dal.
2)Garnish with the chopped green coriander. And serve hot with the Dal Batties and Churma ladoo.

No comments:

Post a Comment