A wholesome and aromatic lentil curry from Rajasthan, made with a blend of five different dals. This protein-packed dish has a unique texture and flavor, perfectly finished with a spicy ghee tempering.
Prep45 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
287cal
14gprotein
42gcarbs
Ingredients
0.25 cup Toor Dal (also known as arhar dal)
0.25 cup Chana Dal (split bengal gram)
0.25 cup Moong Dal (split and skinned yellow lentils)
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Panchmel Dal, Bejar ki Roti and Kachumber Salad
Protein-packed Panchmel Dal with Bejar ki Roti & salad – a gut-friendly, wholesome meal!
This rajasthani dish is perfect for lunch. With 673.47 calories and 23.92g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
2 tbsp Ghee (for tempering)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chilies (broken in half)
1 medium Onion (finely chopped)
4 pcs Garlic Cloves (finely minced)
0.75 tsp Kashmiri Red Chili Powder (for color and mild heat)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (freshly squeezed)
Instructions
1
Prepare the Dals: Combine all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the dals in ample water for at least 30-60 minutes. Soaking is crucial for the chana dal to cook evenly.
2
Pressure Cook the Dals: Drain the soaked dals and transfer them to a 3-liter or larger pressure cooker. Add the chopped tomatoes, grated ginger, slit green chilies, turmeric powder, salt, and 4 cups of water. Stir everything together.
3
Cook until Soft: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15 minutes. After the last whistle, reduce the heat to low and let it simmer for another 5 minutes. Turn off the heat and allow the pressure to release naturally.
4
Check and Whisk: Once the pressure has fully released, open the cooker. Check if the dals are cooked through; they should be soft and easily mashable. Using a wire whisk or the back of a ladle, gently whisk the dal to create a cohesive, slightly coarse texture. If the dal seems too thick, add 1/2 to 1 cup of hot water to reach your desired consistency and simmer for 2-3 minutes.
5
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the hing and broken dried red chilies. Sauté for 10-15 seconds.
Add the finely chopped onion and minced garlic. Sauté for 4-5 minutes until the onions are soft and light golden brown.
Turn off the heat. Immediately add the Kashmiri red chili powder and garam masala. Stir quickly for 5 seconds to prevent the spices from burning.
6
Combine and Garnish: Pour the sizzling hot tempering directly over the cooked dal in the pressure cooker. Mix well. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld.
7
Serve: Serve the Panchmel Dal hot with traditional Rajasthani baati, phulka, paratha, or steamed basmati rice.
339cal
9gprotein
45gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
