Dal-Chawal-Achar-Pyaaz aur Papad (lentil curry, steamed rice, pickles, onion salad & some poppadoms)……there are days when that’s all you need! Probably every Indian’s soul food 😊 It’s mine for sure.
I make lentils (dals) in so many ways…I literally change the recipe each time I make it…and that’s like 5-6 times a week! Some days I temper the dals post cooking them…on others, I first add the tempering to the oil in a pot and then add raw lentils and slow-cook them together! Each way tastes different and yet so tempting!
Like this Rajasthani Panchmel Dal or Panchratna Dal…I always temper this one twice! The aroma is so smoky and the flavours are subtle & yet packs a punch. This dal is very famous all over Rajasthan and the rest of India for being served with Baati…smoky, roasted wholewheat dumplings served with a generous topping of melted ghee..(clarified butter).
However, in my kitchen…it is made very regularly and served with steamed rice or soft rotis and a side of some veggies & curd. Or you can try my Dhabba Style Dal Makhani if you prefer something richer 😉 Along with Lacchaa Parathas
Let’s see how…
Yield: serves 2
Equipment: pressure cooker, measuring cups/ spoons, 2 pans, ladle.
1 tbsp each of tur dal, chana dal, masoor tukda, Kali urad tukda & yellow tukda moong (pigeon peas, split Bengal gram, pink lentils, black split lentils & split yellow lentils)
2 cup water
salt to taste
1/4 tsp turmeric pwd
For 1st tempering:
2 tbsp ghee
a pinch of hing (asafoetida)
1/4 tsp cumin seeds
2-3 nos. cloves/ laung
2 nos. whole dry chillies
1 tsp ginger garlic paste
1/2 tsp each coriander & cumin pwd
1/2 tsp red chilly pwd
1/4 tsp Garam masala pwd
1 cup chopped tomatoes
For 2nd tempering:
1 tsp ghee
1/4 tsp red chilly pwd
1 tsp sliced garlic
chopped coriander leaves
Wash all the dals together & soak them with salt & turmeric in 2 cups of water for 1 hour.
Next, pressure cook them for about 2-3 whistles or until done as per your regular procedure of using the pressure cooker. Let the steam release in it’s own. Once the steam has released, open the pressure cooker and mash the cooked dals a bit using the back of the ladle. Set this aside.
Now, heat 2 tbsp ghee in a pan, once this is hot enough, add red chillies, cloves, cumin seeds & hing. Wait until they crackle a bit, then add the cumin pwd, coriander pwd, ginger-garlic paste & red chilli pwd. Mix well and tip in the tomatoes. Cook until the tomatoes turn mushy and the ghee seperates from the the mixture. Then add the cooked dals to this mixture and mix well and cook for 3-5 mins. Add water & salt if needed to adjust the consistency & flavour. Lastly add the Garam masala pwd & cook for a minute more. Turn off the flame and place a lid over the pan to let the flavours build up.
Meanwhile, make the second tempering in another pan by heating ghee, adding red chilli pwd and the sliced garlic to it. Let them crackle until the garlic is slightly brown and crisp. Add this tempering on top of the ready dal and garnish with chopped coriander leaves. Serve this piping hot!
Add a dash of lime juice to this dal…and it tastes heavenly!
This definitely makes me drool!! 😋
Adapted from Sanjeev Kapoor’s cookbook Khazana of Indian Vegetarian Recipes…(one of the earliest gifts given to me by my hubby)