Rajasthani Panchmel Dal

Rajasthani Panchmel Dal

A combination of five dals. This is the most famous dal of Rajasthan. Goes well with rotis / rice.

Serves: 4 - 6

You will need

For dal:

50 g ( 1/4 cup ) moong dal
50 g tur dal
50 g urad dal
50 g channa dal
50 g masoor dal
1/2 teaspoon turmeric powder
1/2 teaspoon cooking oil
1 teaspoon ginger, chopped
5 1/2 cups water

For seasoning ( tadka ):

1 tablespoon oil ( or ghee )
1 teaspoon jeera ( cumin seeds )
2 cloves
2 cinnamon sticks
2 bay leaves
2 big cardamom
2 green chillies, chopped
6 curry leaves
1/4 teaspoon hing ( asafoetida )
3/4 teaspoon to 1 teaspoon red chilli powder
2 teaspoon fresh chopped coriander leaves

Method

For dal:

Mix all the dals. Wash well. Boil in pressure cooker with 5 1/2 cup water, turmeric powder, chopped ginger and 1/2 teaspoon cooking oil ( reduce heat to medium after 2 nd whistle and cook for 20 minutes ). Allow the cooker to cool to cool naturally. Open the cooker ( Add extra 1/2 cup water to dilute the cooked dal if required and blend dal well - cooked dal should in smooth consistency ).

For seasoning:

In a wide pan / kadai, heat ghee or oil. Add jeera. When it turns brown, add cinnamon, cloves, tej patta and cardamom. Fry for 1 minute.

Add chopped green chillies and curry leaves. Fry for 1 minute.

Add hing. Fry for 1 minute.

Add red chilli powder. Fry for a few seconds on a low heat and add cooked dal immediately. Care should be taken that the red chilli powder do not get burnt.

Give 1 - 2 boils and serve hot garnished with fresh coriander leaves.

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Water is very effective in keeping a place cool, so if you can incorporate a water-body or even a large pot or ''urli'' filled with water ( and flowers or petals to make it more attractive and add a fragrance to the air), it will help in causing the temperature in a room to drop. Better suggestion is keep ''urli'' in your living room.