Panchmel dal with roti

Name: Panchmel dal with roti
Total time: 50 min
Cuisine: Indian
Ingredients: 40 g toor dal, soaked for 1 hour; 40 g chana dal, soaked for 1 hour; 40 g moong dal, soaked for 1 hour; 40 g masoor dal, soaked for 1 hour; 40 g urad dal, soaked for 1 hour; ≈ 800 ml water, for the cooker; 3 ml turmeric; salt, to taste; 3 tbsp ghee; 1 tsp cumin, seeds; 1 ml hing (asafoetida); 3 cloves; 1 bay leaf; 2 dried red chillies; 1 tbsp ginger, grated; 4 cloves garlic, finely chopped; 2 green chillies, chopped; 2 tomatoes, chopped; 1 tsp red chilli powder; 1 ½ tsp coriander powder; ≈ 250 ml water, hot; 3 ml garam masala; 2 tbsp coriander leaves, chopped; 300 g atta; ≈ 200 ml water, for the dough; 1 tbsp ghee, for brushing (optional)

Rajasthan's five-lentil dal: toor, chana, moong, masoor and urad dal cooked together until creamy but still with some bite, in a ghee tadka of jeera, hing, cloves, ginger, garlic and tomato, with hot rotis or rice. Soak the dals together for an hour before you start (not counted in the time). In Rajasthan it goes with baati; Jain homes leave out the garlic and ginger and add more tomato.

50 minTime
45 minHands-on
4Portions
21 gprotein per portion
570kcal per portion

VegetarianContains: Milk protein, Gluten

Ingredients for 4 portions

40 gToor dal, soaked for 1 hour
40 gChana dal, soaked for 1 hour
40 gMoong dal, soaked for 1 hour
40 gMasoor dal, soaked for 1 hour
40 gUrad dal, soaked for 1 hour
≈ 800 mlWater, for the cooker
3 mlTurmeric
to tasteSalt
3 tbspGhee
1 tspCumin, seeds
1 mlHing (asafoetida)
3Cloves
1Bay leaf
2Dried red chillies
1 tbspGinger, grated
4 clovesGarlic, finely chopped
2Green chillies, chopped
2Tomatoes, chopped
1 tspRed chilli powder
1 ½ tspCoriander powder
≈ 250 mlWater, hot
3 mlGaram masala
2 tbspCoriander leaves, chopped

On the side

300 gAtta
≈ 200 mlWater, for the dough
1 tbspGhee, for brushing (optional)

Method

Drain the soaked dals and put them in the pressure cooker with the water, turmeric and a little salt.
Pressure-cook on medium for 5 whistles, about 18 minutes, and let the pressure drop by itself.
Meanwhile, put the atta in a large bowl and add the water for the dough little by little, kneading to a soft, smooth dough, about 5 minutes. Cover and let it rest.
Chop the tomatoes, green chillies and garlic and grate the ginger.
Heat the ghee in a kadai and add the cumin seeds. When they splutter, add the hing, cloves, bay leaf and dried red chillies, then the ginger, garlic and green chillies, and fry until the garlic is golden. Add the tomatoes, red chilli powder and coriander powder and cook until soft and the ghee separates, about 6 minutes.
Open the cooker and stir the dal lightly; it should be soft but not a smooth purée. Tip it into the masala with the hot water and bring to the boil.
Simmer for 10 minutes, stirring now and then, until the dal is creamy and thick.
Meanwhile, divide the roti dough into 12 balls. Roll each into a thin roti about 15 cm across, dusting with a little atta, and cook on a hot tawa until small bubbles appear; flip and cook the other side for half a minute. Hold it over the flame with tongs until it puffs up, brush with ghee and keep the rotis wrapped in a cloth.
Stir in the garam masala, scatter over the coriander leaves and serve with the hot rotis.

Panchmel dal with roti

Ingredients for 4 portions

On the side

Method

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