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)

Bhuna Masala -Mix curry masala

Bhuna Masala or Mix curry masala is a convenience in kitchen for those running short of time. Bhuna Masala can be used to make various curries for both vegetarian and non vegetarian dishes. I am sure this will be very useful to many of you. A very little changes can be done while making various curries with the same bhuna masala and there is no chance of the taste and the flavour getting repeated even when you use the same masala every time.
Veg Dishes: Quick Rajma  (bhuna masala with 1-2 extra tomato puree and butter will require and your work is done) same its with Quick chole, Methi malai matar, Matar paneer/aloo matar paneer: (with bhuna masala add a 1-2 tbsp of fresh cream and ready to serve), Curried soya chunk, other curried vegetable like lauki, tori and so on...
Non veg dishes: Bhuna Lamb, Chicken bhuna masla, butter chicken and so on..
This will be real honest friend in kitchen which will save your time leaving behind some Delicious, flavorful, healthy and Tasty recipes. So here it goes:

Ingredients:

Bhuna Masala

Paste & Puree                                    
3 (2large & 1Small) Onion Puree
3  Large riped tomatoes Puree
10-15 Garlic paste
2 inch piece Ginger paste

Spices:
3 tbsp Corrainder Powder
2 tbsp Cumin powder
2 tbsp Whole Cumin seeds
1-2 tbsp Dry mango powder (aamchur)
1 tbsp Fenugreek powder (methi)

Dry Spices

2 tbsp Fennel powder (Saunf)
1 tbsp Turmeric powder
1 1/2 tbsp Red chilly powder
1 tbsp Black pepper powder
1/2 tbsp Black cloves powder
1 tbsp Khas Khas powder
10-12 Cashew nut (Crushed & powdered)
4 black Cardamoms seeds ( crushed and powdered)
4 green Cardamoms seeds ( crushed and powdered)
10 Bay leaves ( scissored and powdered)
Salt to taste

Oil:
4 tbsp mustard seeds (For flavor and aroma)
5 tbsp Olive oil

Recipe:
In a large non stick pan pour mustard and olive oil with whole cumin seeds, while it splutters, add Onion puree. Saute till light golden brown by adding pinch of salt. Once puree turns light brown, add ginger-garlic paste and start adding all spices mentioned above one by one (make sure all spices mentioned above are properly grind). Add a little amount of water and let it stand on a medium to slow flame for about 15-20 minute. In between keep check on masala that it doesn't stick to your pan if using other than non stick pan.
Now add tomato puree, again stir and keep on simmer to low flame for 5 minute. After this 5 minutes cover your pan and cook more for 2-3 minutes (if require add little water). Once you open the lid you will visualize a glaze on masala and separation of oil on sides of your pan. This Indicates of  Masala is now ready and put off the flame.
Once cooled store in a large air tight container. Keeps well  for about 2 weeks if refrigerated properly.
While making any dishes with bhuna masala, add salt accordingly as the bhuna masala paste has its own.