Hello Folks !!!
Another blog hop from culinary hoppers is here again. This time blog hop is special because we are celebrating the anniversary of our blog hop . For this happy cheerful anniversary we have decided to bring North Indian and south Indian delicacies to celebrate our anniversary . In the north Indian category I am bringing a delicious dal variety called Panchmel Dal which is from Rajasthani Cuisine. The speciality of rajasthani cuisine is that all the dishes have a royal touch to it and the food varies from vegetarian to non vegetarian for example the famous Dal Baati churma (Lentil curry with ghee laden wheat balls with powdered sugar & wheat ), Laal Maas ( meat in red curry) , Safed Maas ( Meat in white curry), desserts like malpua ( fried pan cakes soaked in sugar syrup and topped with nuts ). I have a lot of fond memories of rajasthani food from my college days , my best friend and roomie Vidita was from Jaipur she used to make us drool by talking about her home food . During my second year of college we have made few things from this cuisine like laal maas, malpua , panchmel dal . If I have to talk about it then it’s going to be a pretty long essay about it and I will be drooling in front of my laptop 😉 .
Panchmel dal is made of 5 different kinds of lentils , panch means five in hindi . This dal is a no onion no garlic recipe but trust me you would not miss it . Traditionally for panchmel dal it calls for moth bean , split green moong , split urad with skin on , toor dal and channa dal . But I have used Channa dal , whole green moong , split yellow moong , toor dal, split urad dal without skin.
Veg recipes of India by Dassana Amit
Do check her website for more delicious recipes
Now let’s read how to make this delicious recipe .
Prep Time – 20 minutes plus soaking time 30 minutes
Cooking Time – 15 minutes
Serves- 5 to 6
Author – Parvathy V Nair
Channa Dal (Split bengal gram)- 1/4 cup
Whole green moong- 1/4 cup
Split yellow moong – 1/4 cup
Toor dal (pigeon peas)- 1/4 cup
Split urad dal without skin – 1/4 cup
Ghee – 2 teaspoons
Cloves- 2 nos
Cardamom- 2 pods
Ginger – chopped one teaspoon
Green chillies- chopped 2
Asafoetida- 2 pinches
Turmeric- 1/4 teaspoon
Garam masala – 1/2 teaspoon
Tomato – half of a medium sized chopped very well
Cumin seeds- 1/2 teaspoon
Whole red chillies – 2
Coriander leaves – chopped for garnish
Salt – as needed
Lemon juice – as needed
Jaggery – a tiny piece (totally optional I added it for an extra taste 😉 )
1. Soak all the dals in hot water and keep it aside .
2. While the dals are soaking chop ginger , green chillies and tomatoes
3. Now pressure cook the dal till it is cooked, slightly mash it using a spoon after it is cooked
4. In a pan add one teaspoon ghee to this add cardamom and cloves fry it for 30 seconds
5. To this add ginger and green chillies , fry in medium heat for 1 minute .
6. Now add asafoetida , turmeric powder , garam masala and tomatoes fry it for 20 seconds then add 2 tablespoons of water and cook till the tomatoes become mushy.
7. Reduce the heat to low add the cooked dal to it and add enough water to thin it out according to your desire . Now add salt and let the dal come to a boil.
8. Let’s make a tadka/ tempering now . In a small pan heat one teaspoon ghee , when the ghee is hot add cumin seeds and whole red chillies to it.
9. Add this tempering to cooked dal , check for salt if required add more .
10. Just before serving add chopped cilantro and lemon juice . serve with hot rice and ghee.
This recipe has been created as a part of blog hop with Culinary Hoppers
Check other North Indian delicacies from us