Saturday, November 17, 2007

Panchmel Daal

This is the protein-packed Rajasthani Daal recipe. The daal is thick and can be eaten with Paratha or jeera rice. Traditionally, 5 daals are used and hence the name -"panch mel" daal. But as usual, I get overboard and add a few more daals and also kidney beans (Rajma).

I tasted this daal first time, when we were vacationing in Rajasthan. It was just amazing.

Here's how I make it.
PanchMel Daal (Serves 4 - 6)
Ingredients
2 tbsp Toovar Daal
2 tbsp Moong Daal
2 tbsp Masoor Daal
2 tbsp Urad Daal
1 tbsp chana daal
1 tbsp split green peas (Optional)
1 tbsp split yellow peas (Optional)
1 tbsp rajma (Optional)
A pinch of Asafoetida
1/2 tsp turmeric powder
1/2 tsp Paprika
1/2 tsp garam masala
salt to taste
Tempering
1 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 bay leaf
3 cloves
3 cardamoms
Garnish
2 tbsp cilantro/coriander leaves, chopped
4 lemon wedges
Method
1. Pressure cook daals with asafoetida and turmeric powder, adding 2 cups water.
2. Pour daal in a saucepan. Add another 1/2 cup of water. Bring to boil.
3. Add paprika, salt and garam masala.
4. In another small saucepan, heat olive oil. Add all the ingredients for tempering.
5. Drizzle hot tempered oil in the daal. Stir well.
6. Garnish with cilantro.
7. Serve with lemon wedge on side.
Note -
1. You can use ghee/clarified butter for the real Rajasthani taste.

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