Rajasthani Pachmel Dal

 

Introduction:-

Pachmel dal is a regular version which is mostly cooked in Rajasthan. This dal is deliciously combined with Batis and forms an exquisite meal. The name ‘Pachmel’ is self explaining that this is a combination of five pulses cooked altogether. I specially made this dal for Batis but because of its nutritious value, I like to cook this dal almost every week and have it  with normal chapatis or rice. Because of the use of five pulses, it gives taste of each pulse in one recipe. It is very healthy, nutritious and a complete meal. I'm posting my quick and easy version to make this dal. So must read for all working girls...:)

Ingredients:

Yellow Moong dal: ¼ cup

Green Moong dal: 3 tbsp

Arhar dal: ¼ cup

Chana dal: ¼ cup

Urad dal (split washed): ¼ cup

Tomatoes: 3 medium

Onions: 1

Garlic: 6-7 cloves

Ginger garlic paste: 2 tsp

Green chilli: 2 tsp (chopped)

Kasoori methi: 1 tsp

Salt: as per taste or 2 tsp

Red chilli powder: 1.5 tsp

Turmeric powder: 1 tsp

Corriander powder: 1 tsp

Garam masala powder: 0.5 tsp

Asefoetida: ½ tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Whole red chilli: 2

Amchur powder: 1.5 tsp

Ghee: 2 tsp

Oil : 1 tsp

Green coriander: for garnishing (finely chopped)

Serves: 2-3 person

Preparation time: 15 mins

Cooking time: 15-20 mins

Method:

Wash all dals together and strain. Soak the dals in water for 15 mins. Meanwhile chop the tomatoes, onion and garlic finely. In a pressure cooker, add tomatoes, green chilli, ginger garlic paste and the strained and soaked dals. Add 3.5 to 4 cups of water. Add salt, turmeric powder, red chilli powder, coriander powder, kasoori methi and garam masala. Mix them with laddle and cover. Pressure cooks the dal on medium flame for 3-4 whistles.

Put off the flame and let the pressure release by itself.

In another pan, Heat oil and ghee. Add mustard seeds, asafoetida, cumin seeds, garlic and whole red chillies. Add chopped onions and sauté for 2-3 mins. Do not over cook the spice on high flame else they will get burnt.

Open the pressure cooker and check the dal. Mesh it with the back of laddle so that all the contents are mixed up. Add the hot tadka to the dal and mix it up. Add amchur powder. Finally garnish the dal with chopped coriander and serve hot with Batis.

Note:

1. You may vary the number of pulses in case of unavailability or taste. Adjust the proportions accordingly.
2. You may add double tadka to dal for more beautiful look. Like you sauté onion and garlic first and then add to the dal. Later you fry the rest of the tadka ingredients and pour in dal at time of serving.
3. Curry leaves may also be added for more fragrant tadka.
4. Take care while frying spices for tadka. Red chillies get cooked immediately. So put on low flame.
5. Adding tomatoes and spice powder at the time of pressure cooking the dal makes dal more delicious and it looks exactly like hotel or restaurant. This I have learnt from my experience and I always make any dal by this method only. It saves cooking time also.
6. You can adjust the consistency of dal as you like. Always add hot boiled water to the cooked dal to make it thin. This preserves the taste of dal.