At Mitul's office, there is a rajasthani tea-boy called Patel. On one of his lunch breaks, patel was still finishing his meal, and offered some to Mitul to taste. Not exaggerating, but after taking a bite of it, he actually asked Patel if he had any extra portion with him.
That day evening as soon as Mitul came home, he went straight to the kitchen, heated something in the microwave and INSISTED that I taste it right away. A spoon-ful of it, and I was in love with a whole new dish this time! It turned out to be panchmel dal and rice.
5 dals, with a PERFECT masala blend, which tasted completely different from any other dals I have tasted, I can't say it enough number of times, one of the best dals I have ever had!
I had to find out how Patel makes this dal, so asked Mitul to definitely get the recipe from him. And what a surprise, he doesnt cook, but there is a Rajasthani cook, who goes to people's palces and makes Rajasthani dishes for them, with the most simplest ingredients, and the cheapest ration. I have to invite him home soon, to learn a few traditional rajasthani reipes from him.
I know the picture doesn't do justice to how I have described, but I will definitely re-make this soon and upload a better picture too.
Hope you relish it as much as we do.
10 - 15 Minutes
30 - 35 Minutes
Channa Dal, Urad Dal,
Moong Dal (together)
Matki (Moth Beans)
Oil / Ghee
Ginger - Green Chilli Paste
2 - 3
3 - 4
2 large cloves
1 medium, chopped
Soak the matki / moth beans for atleast 6-8 hours.
Wash all the dals, and set aside.
Heat the ghee / oil in a pressure cooker, add the cumin seeds, cloves and cardamom, allow them to crackle.
Add the hing and ginger - green chilli paste, cook for a minute.
Add the turmeric powder, keeping the gas on a high flame, add the tomatoes and cook for 1-2 minutes. Once the tomatoes are cooked add water to them and all the washed dals, add salt, and give 4-5 whistles.
Once the pressure is released, mash the dal well, garnish with coriander leaves.