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Recipe for Rajasthani Panchmel Dal / Panch Kuti Dal

This is the concluding recipe in the ongoing series - Tata I-Shakti T20 Tadka. These recipes are a fusion between the two Indian states / cities that are playing each other in the IPL2015 - T20 matches. This one is for the match between Rajasthan Royals and Kolkata Knightriders this evening. Panchm
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Ingredients
  

  • 1/4 cup Toor Dal Tata I - Shakti
  • 1/4 cup Chana Dal Tata I - Shakti
  • 1/4 cup Moong Tata I - Shakti split Green
  • 1/4 cup dal Tata I - Shakti split udad
  • 1/4 cup Masoor Dal Tata I - Shakti
  • 4 cups water
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tbsps ghee oil or
  • pinch asafoetida
  • 1 tsp cumin seeds
  • 4 - 5 cloves
  • 2 cinnamon small pieces of sticks
  • 4 green chillies
  • 1 inch ginger piece of
  • 3 tomatoes large , finely chopped
  • 2 tsps coriander powder (dhania powder)
  • 1 tsp cumin powder (jeera powder)
  • 1 - 2 tsps red chilli powder
  • to taste salt
  • handful coriander finely chopped

For tempering:

  • 2 tbsps mustard oil ghee rice bran OR OR oil
  • pinch asafoetida
  • 3 - 4 chillies dried red
  • 1 tsp panch phoron

Instructions
 

  • Preparation
  • Measure out all the dals and wash and soak in plenty of water for one hour.
  • Directions
  • Drain the soaked dal. Place in pressure cooker with 4 cups water, turmeric and salt.
  • After one whistle, keep flame on minimum for 7-8 minutes. Switch off and allow to cool.
  • Meanwhile, heat 2 tbsp oil in a deep kadai.
  • Add asafoetida, cumin seeds, cinnamon and cloves. Once cumin seeds splutter, add 1.5 tsp of panch phoron. Stir for 10-20 seconds until the spices turn aromatic.
  • Add the ginger-green chilli paste and saute for 30 seconds.
  • Add chopped tomatoes, pinch of salt, stir on high flame for 1 minute.
  • Keep covered on low flame for 3-5 minutes until completely mushy.
  • Add spice powders - cumin powder, coriander powder, chilli powder and saute on low flame until the oil separates out.
  • Add the cooked dal to this, adding some water if required, salt to taste and finely chopped coriander. Bring to a simmer.
  • Add garam masala powder at the final stage, stir and remove into a serving bowl.
  • For the tempering, heat mustard oil / ghee / rice bran oil in a small tempering ladle. Add the asafoetida, dried red chillies, panch phoron and transfer over the dal.
  • Garnish with few coriander leaves.
  • Serve hot with steamed rice, rotis or as a part of Rajasthani dal-baati-choorma.

Notes

Note:
If you plan to serve this dal after some time, make it sufficiently thin as it keeps getting thicker with time.
Phanchphoron is a mix of mustard seeds, cumin seeds, nigella seeds, fennel seeds and fenugreek seeds.
Health Quotient:
Lentils are a fiber rich protein source. In this recipe, a mix of five lentils of different colours add a variety of phytonutrients and antioxidants to the diet. The fiber ensures that you stay full for longer and fiber is an essential part of a healthy diet.
The Tata I-Shakti dals used in this recipe, after one hour of soaking, cooked to a smooth consistency, and cooked to a considerably good volume. Because of the masoor, moong and chana dal, this dal has a tendency to turn quite thick so you may want to thin it as per your liking with required quantity of water.
To make it vegan recipe of Rajasthani Dal / Panchmel Dal, use vegetable oil instead of ghee.
Do check out the other vegetarian/vegan protein-rich Tata I-Shakti lentil recipes in this series:
Recipe for Crispy Chana Dal Chaat (Vegan, Gluten free)
Recipe for Paruppusili stuffed Dal Parathas (Vegan if oil is used to cook parathas)
Recipe for Misal Masala Dosa (Gluten-free, Vegan)
Recipe for Moong Dal Cheela with crunchy peanut-chilli-sesame topping (Gluten-free, Vegan)
Recipe for Pesarattu with Alu Chokha / Alu Bhate filling (Gluten-free, Vegan)
Recipe for Karnataka Sambar with Masoor Dal (Gluten-free, Vegan)
This recipe is a part of the Tata I-Shakti Dal T20 Tadka Campaign.
The recipe is also shared on the Tata I Shakti website.
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