How to make Rajasthani Panchmel Dal - SK Khazana -

Traditional Rajasthani dal is one part of famous duo dal-bati – yum yum

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole green gram (sabut moong), Whole red lentils (sabut masoor) (साबुत मसूर)

Cuisine : Rajasthani

Course : Dals and Kadhis

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You can also find more Dals and Kadhis recipes like Mooli Ki Kadhi Masoor Ki Dhal Dal and green chillies sambar malai kofta

Rajasthani Panchmel Dal - SK Khazana

Rajasthani Panchmel Dal - SK Khazana Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rajasthani Panchmel Dal - SK Khazana Recipe

  • Whole green gram (sabut moong) soaked for 3-4 hours and drained 1/4 cup

  • Whole red lentils (sabut masoor) soaked for 3-4 hours and drained 1/4 cup

  • Split pigeon peas (tuvar dal) soaked for 3-4 hours and drained 1/4 small piece

  • Split skinless black gram (dhuli urad dal) soaked for 3-4 hours and drained 1/4 cup

  • Split Bengal gram (chana dal) soaked for 3-4 hours and drained 1/4 cup

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Cloves 3-4

  • Dried red chillies 2

  • Asafoetida 1/4 teaspoon

  • Ginger paste 1 tablespoon

  • Medium tomato chopped 1

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespo to garnish

Method

Step 1

Put whole green gram, whole red lentils, split pigeon peas, split black gram and split Bengal gram in a pressure cooker. Add turmeric powder, salt and 4 cups water and mix. Put the lid on and cook under pressure for 1-2 whistles.

Step 2

Heat oil in a deep non-stick pan, add cumin seeds and sauté till it changes colour. Add cloves, break dried red chillies and add. Add asafoetida, ginger paste and tomato and mix well. Sauté till the tomato turns pulpy.

Step 3

Add cumin powder, coriander powder and red chilli powder. Add ½ cup water and sauté till oil separates.

Step 4

Add the cooked grams and sufficient water and mix well. Add garam masala powder, a little salt and coriander leaves and mix well. Cook for 3-4 minutes on medium heat.

Step 5

Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.