Creamy Moutabel also called Mutabal is part of the Middle East Cuisine is made from Roasted Eggplant. A delicious way to add in your family’s diet aubergine a very healthy but much-disliked vegetable. Serve it as a part of Mezze Platter or for the Tailgating you host next?
Panchmel dal is a combination of 5 lentils toor dal, chana dal, moong dal, masoor dal and urid dal.
Yet cooking the Panchratni, as it is also called is very simple. The delicious preparation is tempered with homemade ghee. What more do you want for your protein fill?
The origins of the dal are very vague and may be a topic of debate. Apparently, the Mighty Bhim, of the Pandava fame, created the first panchratna dal by slow cooking the mix of five dals in an earthen pot and garnishing it with a generous dollop of ghee.
The other legend is that Jodha Bai from the royal Mewar Family successfully introduced Panchmel dal to the Mughal Kitchen.
Food historians also believe that the panchmel dal may have been born out of the necessity to create a different tasting dal for the royal meal every day – changing the combinations of dal and the tempering ensured that the dal tasted different every time!
Whatever the origin enjoy this delicious dal. I had it with rotis but I am sure it will taste great with Jeera Rice.
Dal or Daal has a place of pride in an Indian meal. Whether you know it or not you are being fed dal in some form or other like Vegetables with Dal, Ridge Gourd and Masoor Dal Vegetable, Simple Paratha with Leftover Moong Dal to name a few.
The main ingredients in Panchmeal Dal or Panchratni are toor dal, chana dal, moong dal, masoor dal and urid dal, ghee, jeera or cumin seeds.
This recipe is adapted from here.
Panchmel Dal| Panchratni
- 2 tbsp toor dal
- 1 tbsp Chana dal
- 2 tbsp moong dal
- 2 tbsp masoor dal
- 1 tbsp urid dal peeled
- 2 tbsp Ghee
- 1 tsp Oil
- 1 tbsp Jeera/cumin
- 1 tbsp Chilli powder
- 1/2 tbsp haldi/turmeric
- 1 tbsp dhania/ coriander powder
- 1 tbsp garam masala powder
- 1 medium Tomato
- 2-3 Green chillies chopped
- 1/4 tsp Hing/Asafoetida
- Salt as required
- Finely chopped coriander for garnish
- Wash and rinse all the dals in a big bowl.
- Soak together for 1 hour in hot water.I soaked them in the pressure cooker I was planning to use to pressure cook the dal.
- Add some water and cook in the pressure cooker for 4-5 whistles.(My rough method for water is when I stand my index finger on the dal the water should reach my finger joint dipped in water).
- Let the pressure come down naturally.
- Once the cooker is open use the ladle and mash the dal properly.
- Add more water say about a cup and mix properly.
- In a small kadhai/wok heat the ghee and oil.
- Add hing, jeera seeds, garam masala.
- The jeera will splutter immediately add to the dal in the cooker.
- Add turmeric powder, chilli powder, coriander powder and salt to taste, add water to adjust the consistency.
- Add salt and chopped green chillies, tomatoes and coriander leaves.
- Serve the Panchmel dal with roti, jeera rice or plain steamed rice.
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