Rajasthani Panchmel Dal

Today we are travelling to the State of Pink city, Rajasthan. Literally meaning, The land of Kings, previously known as Rajputhana, is a land of rich cultural heritage, handicrafts and arts. The Capital city Jaipur,also known the pink city, housing the famous hawa mahal and udaipur also known as the Venice of the East or City of Lakes and also White City.

Magic of Folk Music, all totters, spell-bound!!!! šŸ™‚

I had a chance to taste their cuisineĀ @ Choki Dani, a rajasthan type model village setup near chennai. We had fun time with the kids and the food was awesome.

Our Chakuli, My Sister’s daughter, Gargi darling, showing her Veer Maratha Style !

I m bringing you a simple dal from this state. The Famous Panchmel dal, amazing combination of 5 legumes with a hint of spice, serves an awesome combo to Steaming hot rice and a dollop of ghee.

Ingredients

1/4 Cup Split Bengal gram/chana dal
1/4 Cup green gram/Sabut moong
1/4 Cup Split black gram skinless/Dhuli urad dal
1/4 Cup Split pigeon pea/toor dal/arhar dal
1/4 Cup Whole red lentils/sabut masoor
1/2 tsp Turmeric powder
1 no green chili
1 tsp shredded fresh ginger
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Red chilli powder
2 medium Tomatoes,chopped
1/2 tsp Garam masala powder
Salt to taste

Tempering

2 tbsp Oil
1/4 tsp Asafoetida
1/2 tsp Cumin seeds
2 nos Dried red chillies,broken
fresh coriander leaves,chopped
Ā 
Method
  • Soak the dals together in water for at least two hours. Then drain and take them in a pressure cooker, add green chli and tumeric and salt. Pressure cook for 4-5 whistles or until soft.
  • Once the pressure is down, remove the cooked dal from the cooker. Now for tempering, heat oil in a kadai, crackle cumin seeds, hing/asafoetida, broken red chilies, saute for a minute
  • Next add chopped tomateos, red chili powder, coriander powder, cumin powder and 1/4 cup of water. Let the tomateos cook until soft and mushy.
  • Now add the pressure cooked dal to this and add 1/2 cup water. Taste check and adjust salt, let this simmer for 10 minutes in a Ā for the flavors to mingle.
  • Finally add garam masala powder and fresh coriander leaves, take it off the stove. Serve with Steaming hot rice.
This goes to this week’s Cooking from Cookbook Challenge, happeningĀ @Ā +srivalli jetti.

Ā 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39