Rajasthani Panchkuti Dal
Rajasthani Panchkuti Dal is the combination of five pulses and topped with a aromatic tempering.
TIME 40 minutes
YIELD 4 Servings
How to prepare?
Ingredients ½ cup green moong dal (split green gram) 2 tbsp chana dal (split bengal gram) 1 tbsp toor dal (red gram) 1 tbsp urad dal (black gram dal) 1 tbsp masoor dal (split red lentils) ½ tsp turmeric powder ¼ tsp asafoetida (hing) 1 ½ tsp red chilli powder 1 tsp cumin powder (jeera) ¼ tsp garam masala 2 tsp amchur powder Salt to taste For tempering 3 tbsp ghee ¼ tsp mustard seeds(rai) ½ tsp cumin seeds (jeera) A pinch of asafoetida (hing) 2 small pieces cinnamon stick 2 bay leaf 3-4 dry round red chillies
Method Wash all the dals together and soak them for half an hour. Drain the water and transfer the dal to pressure cooker with 2 cups water, turmeric powder, hing . Pressure cook for 4 whistles till becomes soft. To this add red chilli powder, cumin powder, garam masala, amchur powder and salt. Mix it well. Add sufficient hot water to get the desired thickness of the dal. Cook on low flame for 3-4 minutes Heat the ghee in a small pan, add mustard seeds, cumin seeds and asafoetida. When it starts crackling, add the dry red chillies, bay leaves and cinnamon and fry for few seconds. Pour this tempering over the dal. Serve hot with rajasthani Dal bhaati.
Note: Temper the dal just before serving to give it a good aroma. You can garnish with coriander leaves. You can use lemon juice instead of amchur powder.