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 simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A classic Rajasthani snack where large green chillies are filled with a tangy, spiced chickpea flour mixture, dipped in batter, and fried to crispy perfection. The perfect crunchy, savory bite for a rainy day or tea time.
About Panchmel Dal, Jeera Rice and Stuffed Fried Green Chillies
Aromatic Panchmel Dal with fluffy Jeera Rice – a protein-packed, soul-satisfying comfort food that hits the spot!
This rajasthani dish is perfect for lunch. With 935.3000000000002 calories and 24.790000000000003g 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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
8 pcs large green chillies (Bhavnagari or similar less spicy variety)
2 cup oil for deep frying
1 cup besan (for stuffing)
2 tbsp oil (for stuffing)
0.25 tsp hing
0.5 tsp turmeric powder (divided (0.25 for stuffing, 0.25 for batter))
1 tsp red chili powder (divided (0.5 for stuffing, 0.5 for batter))
1 tsp coriander powder
0.5 tsp cumin powder
1 tsp amchur
0.5 tsp garam masala
1.5 tsp salt (divided (0.75 for stuffing, 0.75 for batter))
0.25 cup water (for stuffing, as needed)
2 tbsp rice flour (for crispiness)
0.5 tsp ajwain
0.25 tsp baking soda
Instructions
1
Prepare the green chillies.
Wash and thoroughly dry the green chillies.
Make a slit lengthwise down one side of each chilli, keeping the stem intact.
Carefully scrape out and discard the seeds and membrane to reduce the heat. Set aside.
2
Make the besan stuffing.
Heat 2 tbsp of oil in a pan over low-medium heat. Add the hing.
Add 1 cup of besan and roast for 3-4 minutes, stirring constantly, until it becomes fragrant and slightly changes color. Be careful not to burn it.
Add the stuffing spices: 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, amchur, garam masala, and 0.75 tsp salt. Mix well and cook for 1 minute.
Sprinkle a little water (about 1/4 cup) and mix until the besan forms a thick, crumbly paste. Turn off the heat and let the stuffing cool completely.
3
Stuff the chillies.
Once the stuffing is cool, take small portions and carefully fill it into the slit green chillies.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Press the stuffing in gently but firmly. Do not overstuff. Set the stuffed chillies aside.
4
Prepare the batter.
In a mixing bowl, combine 1.5 cups besan, rice flour, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, baking soda, and 0.75 tsp salt.
Gradually add about 1 cup of water, whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
Let the batter rest for 5-10 minutes.
5
Fry the stuffed chillies.
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
Dip one stuffed chilli into the batter, ensuring it's completely and evenly coated. Let any excess batter drip off.
Carefully slide the coated chilli into the hot oil. Fry 3-4 chillies at a time to avoid overcrowding.
Fry for 4-5 minutes, turning occasionally, until the batter is golden brown, crisp, and cooked through.
Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
