Panchmel daal is a mixture of five daals……….
Toor daal, white split urad daal, chana daal, split yellow or green moong daal and red split masoor daal. So either you can take each type of daal in equal quantity to get the mixture or nowadays you can buy ready pack of mix daal in any supermarket.
In Rajasthan generally it is prepared during some special occasion and is part of a complete wholesome Rajasthani thali and we can have withPlain Baati (traditional Rajasthani food) Plain Baati (traditional Rajasthani food) and Churma (wheat flour).
My mother used to prepare this on traditional “mitti ka chulha” in a clay pot on very low heat and the taste used to be amazing!!!!
Ingredients :
Panchmel daal
Water
Hing (asafoetida)
Jeera (cumin seeds)
Rai (mustard seeds)
Haldi powder (turmeric powder)
Salt
Red chili powder
Chopped onion, green chili and tomato, garlic ginger paste,
Desi ghee/oil
Chopped coriander green leaves
Process:
Soak all daals together for half an hour after washing. Put them in the cooker with salt, haldi powder and water. Switch off the gas after just one whistle and let the cooker cool down. After it has cooled, open it and you will see that daal is not cooked yet.
Now we will cook it on low flame in open heavy bottomed vessel or in cooker itself but without lid.
This way you will get nice texture and taste of dhaba style daal.
In between prepare tadka…….
Heat oil or ghee in a pan…
Let rai, hing and jeera crackle.
Add finely chopped onion….
Once onions are transparent and slightly brown add chopped or grinded tomatoes….
Add one pinch of salt so that they will be cooked fast…
Add ginger garlic paste and chopped green chilles…
And finally, if you want more spicy taste – can add red chilli powder too…
When daal is completely cooked, add tadka and garnish with coriander leaves.
Serve hot with Baati (traditional Rajasthani food) or naan and while serving add little bit of ghee or butter.
Try this daal at home – you will stop ordering this daal in any restaurant or dhabha.
Published by