Rajasthani Panchkuti/Panchmel Daal (Five Lentil Dal)

Panchkuti/Pamchmel (Five Lentil Dal)

This Famous "Rajasthani Panchmel/panchkuti  Dal" is served with Baati (wheat ball) or with Rice or anything you like it with and is super hit every time i made it. It is mixture of five dals/ lentils. I think its a  good idea to eat all this five lentils in one dal itself.

You Can check Bati Recipe As well. (Click on the link to get the recipe of bati which i shared before)

Ingredients:

1/4 cup split black gram
1/4 cup split Toor dal
1/4 cup split Chana dal
1/4 cup split yellow moong dal
1/4 cup split red masoor dal
1 tsp whole fenugreek seeds

For Dal:
1 tbsp olive oil (or any other regular oil)
1 large onion finely chopped
1 medium tomato finely chopped
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp green chilly paste
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilly powder
1 tsp roasted cumin powder
1 tsp coriander powder
1 tsp saunf powder
1/2 tsp aamchur powder
Salt to taste

For Tempering:
2 tbsp ghee
1 tsp  cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1/2 tsp asafoetida
Little of red chilly powder (Just for color)

For Garnishing:
2 tbsp Fresh green coriander leaves

Recipe:
Soak all the dals with whole fenugreek seeds for 10-15 minutes in water. Pressure cook by adding 2 -2 1/2 cup of water, until boiled properly
Heat olive oil in a pan, saute onions with little salt until soft and translucent. Add chopped tomatoes, ginger-garlic-green chilly paste, and all spices. Cook for 2-3 minutes, until tomatoes are soft. Now pour boiled dals in the same pan, add water about a cup and cook further for 8-10 minutes (uncovered).
For tempering dal,  in another small fry pan, heat ghee, add cumin seed and mustard seed. Once it splutters add asafoetida, curry leaves and little red chilly powder (just for color) and temper this on dal.

Cook Dal for 5 minutes, if required you can add water. Consistency of the dal should be little thick.
Garnish it with Fresh green coriander leaves.

Dal Baati (Wheat Ball)

Baati (Wheat Ball)

A traditional and exclusive dish of Rajasthan, is its Famous Dal Bati. Bati is made from wheat flour so also known as wheat balls. Have a look to its recipe below.

For Dal Recipe:  Panch kuti/ Panchmel Dal.  (Click on the links to get the recipes which i have shared before)

Ingredients:
4 cups wheat flour
1 Cup of Sooji/Rawa (Semolina)
1/2 cup melted ghee or oil (I use ghee)
1/2 tsp baking powder
1/2 tsp turmeric powder
2 tsp Saunf powder (Fennel powder)
salt to taste

Recipe:
In a bowl, Mix wheat flour with sooji/rawa, salt, baking powder and saunf powder. Make a pot hole in middle and  pour melted ghee. Mix all well. And knead to a firm dough using water. Now divide dough in to lemon sized ball each. Brush with melted ghee .
Preheat oven to 220 degree Celsius.
In a baking tray place all batis (wheat bal) with little distance from each other. And bake for 10minutes. Now bring the baking tray out and flip all batis and furthur bake for 2-3minutes more. Let it cool. You will see nice light pink firm crust on top but chewy from inside. Once it is nice golden brown that means it is done. Pour all batis in ghee for about 15-20 minutes each.

Later remove from ghee and serve it with Panch kuti/ Panchmel Dal.  (Click on the links to get the recipes which i have shared before)