non-vegetariansoy-free
rajasthani
Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
70 min
887 cal
67gProtein
71gCarbs
39gFat
3Recipes
Loading...
Protein-packed Panchmel Dal with wholesome Jowar Roti and spicy Mirchi ke Tipore - a perfectly spiced, energy-giving meal!
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.
Serving size: 1 cup
A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
Serving size: 2 pieces
A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
Serving size: 0.25 cup
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
Aromatic Murgh Khada Masala with light phulkas & zesty chutney. A protein-packed, soul-satisfying meal!
Perfectly spiced Bhuna Kukda with flaky paratha & tangy mint raita. A protein-packed, delicious treat!
Aromatic, perfectly spiced Rajasthani Chicken Curry with light phulkas. Protein-packed comfort!
Perfectly spiced Khad Khargosh with wholesome Bajra Roti. A rich, soul-satisfying treat!
Creamy, aromatic Mohan Maas with rustic Bejar ki Roti. A soul-satisfying, energy-giving dinner!
Protein-packed Panchmel Dal with wholesome Jowar Roti and spicy Mirchi ke Tipore - a perfectly spiced, energy-giving meal!
This rajasthani dish is perfect for dinner. With 649.45 calories and 23.299999999999997g of protein per serving, it's a high-fiber option for your meal plan.
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.
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.
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.
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.
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.
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.
Serve: Serve the Panchmel Dal hot with traditional Rajasthani baati, phulka, paratha, or steamed basmati rice.
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.