A unique and tangy Rajasthani delicacy made from five dried desert ingredients. This traditional sabzi has a long shelf life and offers a burst of complex flavors, perfect with bajra roti.
Prep15 min
Cook25 min
Soak360 min
Servings4
Serving size: 1 cup
201cal
3gprotein
23gcarbs
Ingredients
1 cup Panchkuta Mix (A mix of Ker, Sangri, Gunda, Kumatia, and Kachri)
2 cup Water (For pressure cooking)
0.25 tsp Salt (For boiling the mix)
3 tbsp Mustard Oil
1 tsp Cumin Seeds
0.25 tsp Asafoetida
4 whole Dried Red Chillies
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Homestyle dal tadka and fiber-rich panchkuti sabzi with soft phulkas – a protein-packed, soul-satisfying meal.
This marwari dish is perfect for lunch. With 703.39 calories and 21.61g of protein per serving, it's a nutritious choice for your meal plan.
12gfat
1.5 tsp Amchur Powder (Dry mango powder)
2 tbsp Raisins (Optional, for a hint of sweetness)
Instructions
1
Soak and Prepare Panchkuta (5 mins active + 8 hours passive)
Rinse the Panchkuta mix thoroughly under running water to remove any dust.
Place the mix in a large bowl and cover with 4-5 cups of water. Let it soak for at least 6-8 hours, or preferably overnight.
Once soaked, the ingredients will have softened and expanded. Drain the soaking water and rinse the mix again 2-3 times.
2
Pressure Cook the Mix (15 mins)
Transfer the soaked and rinsed mix to a pressure cooker. Add 2 cups of fresh water and 1/4 teaspoon of salt.
Pressure cook on medium heat for 2-3 whistles (approximately 10-12 minutes) until tender but not mushy.
Let the pressure release naturally. Drain any remaining water from the cooked mix and set it aside.
3
Temper and Sauté Spices (3 mins)
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke.
Reduce the heat to low. Add cumin seeds and let them crackle for a few seconds.
Add the whole dried red chillies and asafoetida. Sauté for 30 seconds.
Add turmeric powder, red chilli powder, and coriander powder. Stir continuously for another 30 seconds, ensuring the spices don't burn.
4
Combine and Simmer (7 mins)
Immediately add the boiled and drained Panchkuta mix to the pan.
Add 1 teaspoon of salt (or to taste), amchur powder, and the optional raisins.
Stir gently to coat all the ingredients evenly with the spice masala.
Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to absorb and meld together.
5
Serve (1 min)
Turn off the heat. The Panchkuta Sabzi is ready.
Serve hot or at room temperature with Bajra Roti, Poori, or as a side dish with dal and rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
