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)
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 quintessential Rajasthani delicacy made from dried desert beans and berries. This tangy and spicy curry is a burst of unique flavors, traditionally enjoyed with bajra roti.
Protein-packed, fiber-rich Panchmel Dal with light phulka - a wholesome and soul-satisfying meal!
This marwari dish is perfect for lunch. With 767.8900000000001 calories and 28.259999999999998g of protein per serving, it's a muscle-gain option 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.
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.
To the curd, add the turmeric powder, red chili powder, and coriander powder.
Whisk everything together until you have a smooth, lump-free paste. This step is crucial to prevent the curd from splitting in the hot pan.
4
Sauté and Finish the Sabzi
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
Reduce the heat to medium-low. Add the cumin seeds, asafoetida, and broken dried red chilies. Sauté for 30-40 seconds until the seeds crackle and become fragrant.
Turn the heat to the lowest setting. Slowly pour in the yogurt-spice mixture, stirring continuously.
Cook this masala for 5-7 minutes, stirring constantly, until it thickens and you see oil separating from the sides.
Add the cooked ker sangri, raisins (if using), and the remaining 1/2 teaspoon of salt. Gently mix to coat everything evenly with the masala.
Pour in 1/4 cup of water, stir, and cover the pan. Let it simmer on low heat for 5-6 minutes for the flavors to meld together.
Uncover, add the amchur powder, and give it a final mix. Cook for one more minute.
Turn off the heat. Serve hot with bajra roti or phulka.
