Panchmel Dal | Panchkuti Dal | Panchratna Dal

I have been meaning to try Panchmel Dal | Panchkuti Dal | Panchratna Dal for a while now (ever since my trip of Rajasthan in the winter of last year) and finally made it this past weekend.

Panchmel Dal | Panchratna Dal
Panchmel Dal | Panchratna Dal

As the name suggests, Panchratna Dal uses 5 different lentils. I used Chana Dal, Tuvar Dal, Chilkewali Moong Dal, Udad Dal, and Masoor Dal. While the dal is delicious, be warned that it is rather heavy on the stomach, so I would advise that you eat in moderation, especially if you have a sedentary life like mine. 🙂

If you like Rajasthani food, do try my recipes for Gatte ki Sabzi, Gatte ki Kadhi, Rajasthani Kachi Haldi ki Sabzi, Mohanthal and Amrud ki Sabzi.

How to Make Panchmel Dal | Panchkuti Dal | Panchratna Dal

Panchmel Dal | Panchkuti Dal | Panchratna Dal is made with 5 lentils
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Panchmel Dal | Panchkuti Dal | Panchratna Dal
Prep Time
2 hr
Cook Time
30 mins
Total Time
2 hr 30 mins
 

Panchmel Dal | Panchkuti Dal | Panchratna Dal is a recipe from Rajasthan. It uses 5 dals and is a great accompaniment for both rice and roti. 

Course: Main Course
Cuisine: Indian, Rajasthani, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
The 5 Dals
  • 1.5 tbsp Tuvar Dal
  • 1.5 tbsp Chana Dal
  • 1.5 tbsp Masoor Dal
  • 1.5 tbsp Udad Dal (You can use Chilkewali Udad Dal)
  • 1.5 tbsp Chilkewali Moong Dal
The Tempering
  • 1/2 Cup Finely Chopped Tomato
  • 1 tbsp Finely Chopped Green Chillies
  • 2 tsp Finely Chopped Ginger
  • 2 tsp Cumin Seeds
  • 1 tbsp Ghee or Oil
  • Salt to Taste
The Dry Masalas
  • 1 tsp Turmeric
  • 1-2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Amchur Powder (or 1 tbsp lemon juice) - Optional
Instructions
Preparing the Dals
  1. Mix together all the five dals. 

  2. Wash well. 

  3. Soak in 1.5 Cups water for at least 3 hours.

  4. Pressure cook the dal for 4-5 whistles till they are well cooked.

  5. Using a heavy ladle mash the dal well.

Making the Tempering
  1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.

  2. Add the cumin seeds and stir-fry till they change colour.

  3. Add ginger and green chillies.

  4. Stir-fry for a few seconds.

  5. Add asafoetida and mix well.

  6. Add the tomato pieces.

  7. Over medium heat, stir-fry till the tomato pieces are well-stewed.

Making the Dal
  1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

  2. Stir-fry for a few seconds.

  3. Add the cooked, mashed dal, and mix well.

  4. Add salt and mix well.

  5. Bring to a boil.

  6. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.

Step-by-Step Instructions for Making Panchmel Dal | Panchkuti Dal | Panchratna Dal

  1. Cooking the 5 Dals
    1. In a large vessel, mix together all the five dals.
    2. Using running water, wash the dals till the water runs clear.
    3. Soak the washed dals in 1.5 Cups hot water for at least 3 hours. This helps the dals cook faster and better.
    4. After the dals are well-soaked, cook them in a pressure cooker 4-5 whistles.
    5. Using a heavy ladle, mash the cooked dals well.
  2. Getting the Tempering Ready
    1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.
    2. Add the cumin seeds and stir-fry till they change colour.
    3. Add ginger and green chillies.
    4. Stir-fry for a few seconds.
    5. Add asafoetida and mix well.
    6. Add the tomato pieces.
    7. Over medium heat, stir-fry till the tomato pieces are well-stewed.
  3. Using the Dry Masalas
    1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

    2. Mix well and stir-fry for a few seconds.
    3. Add the mashed dal to the cooked tomato mix.
    4. Mix well.
    5. Add salt to the Panchmel Dal and mix well.
    6. Bring the dal to a boil.
    7. Turn off the heat and cover the dal.
    8. Let the dal rest for 5 to 7 minutes.
    9. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.
Panchratna Dal | Panchmel Dal | Panchkuti Dal
Panchratna Dal | Panchmel Dal | Panchkuti Dal

Bajrichi Bhakri | Bajra Bhakri | Bajra Roti

Bajra Roti (a flat bread made with Pearl Millet flour) is very popular in the Western Indian states of Gujarat, Rajasthan and Maharashtra. Called Bajrichi Bhakri in Maharashtra, this roti is made often in winter as Bajra generate heat in the body.

Bajra Bhakri is much thicker than the regular roti and is eaten warm as it tends to become just a tad bit hard when it is cold. Also, the Bhakri is cooked without any oil or ghee, and so is a great weight-watcher’s recipe.

This recipe for Bajrichi Bhakri is the traditional one where you have to pat down the dough into a Bhakri (you will not be able to roll out this bread). If you want a Bajra Roti that you can roll-out, you need to add wheat flour to it. You will find the recipe for Bajra Roti that uses Wheat Flour here.

Do also try my recipes for other winter specials: Bajra Khichdi, Undhiyu, Ulava Charu, Hare Lehsun ki DalSweet Potato in Jaggery, Makai ki Roti (Makki di Roti), and Sarson da Saag.

Traditionally, Bajrichi Bhakri is eaten with Zunka, but I made Methi Pitla and Vangyachi Bharit.

Bajra Bhakri from Maharashtra
Bajra Bhakri from Maharashtra

How to Make Bajrichi Bhakri | Bajra Roti

 

Bajra Roti | Bajrichi Bhakri
Bajrichi Bhakri | Bajra Bhakri | Bajra Roti
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Bajrichi Bhakri | Bajra Bhakri is a flat bread made with Pearl Millet Flour. Popular in Maharashtra, Gujarat and Rajasthan during winter, this Bajra Roti is typically eaten with Zunka.
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Bajra Roti | Bajrichi Bhakri
Bajrichi Bhakri | Bajra Bhakri | Bajra Roti
Yum
Print Recipe
Bajrichi Bhakri | Bajra Bhakri is a flat bread made with Pearl Millet Flour. Popular in Maharashtra, Gujarat and Rajasthan during winter, this Bajra Roti is typically eaten with Zunka.
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Servings Prep Time
6 Bhakri 10 Mins
Cook Time
30 Mins
Ingredients
Servings: Bhakri
Instructions
  1. Mix together 2 cups of Bajra Flour, salt, and warm water to form a firm but pliable dough.
  2. Knead well for 3 to 5 minutes.
  3. Divide the dough into 6 equal portions.
  4. Roll each portion of the dough into a ball.
  5. Over medium flame, heat a tava or griddle.
  6. Dust a little bajra flour onto a flat surface.
  7. Place one ball of dough on the dusted surface.
  8. Using your fingers, press the dough ball into a 5" circle. Moisten your hand, if required.
  9. Place the Bhakri onto the hot tava.
  10. Dip your hand in water and moisten the surface to the bhakri. You could also sprinkle a few drops of water and spread on the surface of the bhakri.
  11. Over medium flame, cook the bhakri till the surface dries out a bit.
  12. Flip over and cook the flip side.
  13. Take the tava off the heat and lower the flame.
  14. Place the Bajrichi Bhakri over the flame fr a few seconds. It will puff up.
  15. Take off the flame.
  16. Spread a few drops of butter or ghee on the hot Bajrichi Bhakri.
  17. Serve immediately with Zunka, Pithle, or Vangyache Bharit.
  18. Repeat steps 5 to 16 to make other Bhakris.
Recipe Notes

Some great accompaniments for Bhakri are:

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Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Last month I spent over a week in Rajasthan. I was in and around Udaipur, and had the time of my life. While I was there I had a version of Gatte ki Sabzi cooked largely in an onion-tomato gravy and I had posted that recipe last week.

However, I have always eaten Gatte ki Sabzi that was made in a yogurt gravy and that is what I am presenting today. This version is easier to make as it involves lesser cooking time but is just as delicious.

I also find this Gatte ki Kadhi version of the curry lighter on the stomach, and given that all the vegetable I really need is an onion, it is perfect for those days when you do not have vegetables at home or are not in a mood to eat them!

Another dry curry that needs no other vegetable apart from an onion is the Andhra Patholi.

Rajasthani Dahi ke Gatte
Rajasthani Dahi ke Gatte

How to Make Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
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There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Yum
Print Recipe
There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Ingredients
Ingredients for the Gatta
Ingredients for the Kadhi
Servings: People
Instructions
Making the Gatta
  1. Sieve the besan, if required.
  2. Heat 1 tsp oil and add the Ajwain to it.
  3. Add the red chilli powder, turmeric, salt, yogurt and warm oil with Ajwain to the besan.
  4. Mix well.
  5. If the dough is a bit dry, add a little lukewarm water to make a firm but pliable dough.
  6. Cover the dough and set aside for 10 minutes.
  7. Divide the dough into 4 equal parts.
  8. Roll each part into a cylinder about 1/2? in thickness.
  9. In a large vessel, boil 5-6 cups of water with about 1/2 tsp salt.
  10. When the water starts boiling, add the Gatta rolls to the water.
  11. Boil the rolls for about 5-7 minutes till they start to rise to the surface and change colour to a paler yellow. Be careful at this stage; cooking the rolls for too long will make the gatta hard.
  12. Turn off the heat.
  13. Save about 1/2 cup of water in which the gatta rolls were cooked.
  14. Drain the rest of the water from the gatta rolls.
  15. Let the boiled gatta rolls cool for about 10 minutes.
  16. Cut the rolls into 3/4? pieces and set aside.
Making the Dahi Wali Gatte ki Sabzi | Gatta Kadhi
  1. Beat the Dahi (Yogurt) till it is smooth.
  2. In a kadai, heat the oil.
  3. Add the cumin seeds and asafoetida.
  4. Stir-fry till the cumin just starts to change colour.
  5. Add the onion and 1/4 tsp salt.
  6. Stir-fry till the onion turns light brown.
  7. Add the ginger, garlic and green chillies.
  8. Stir-fry for 1-2 minutes till the raw smell of the ginger and garlic disappears.
  9. Add the red chilli powder, turmeric, coriander powder, and salt.
  10. Mix well.
  11. Add the Gatte and stir-fry for 2 to 3 minutes.
  12. Add 1/4 cup of the water in which the Gatte were cooked.
  13. Turn the heat down to low.
  14. Add the beaten yogurt and immediately mix well.
  15. Over low heat, let the gravy cook and thicken. If needed, add the rest of the reserved water.
  16. Turn off the heat.
  17. Garnish with finely chopped coriander leaves.
Recipe Notes
  • Be sure to cook the Kadhi/Yogurt gravy, on low heat. The yogurt curdles on high heat.
  • If you fear that the yogurt will curdle, mix about 1/2 tsp besan in some water and add it to the beaten yogurt.
  • For a detailed step-by-step tutorial with photos for the process to make gattas, refer the recipe for Rajasthani Gatte ki Subzi | Gatta Curry with Onion Tomato Gravy.
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Rajasthani Dahi Wali Gatte ki Sabzi

Rajasthani Gatte ki Subzi | Gatta Curry

I went to Udaipur recently and one of the highlights of the trip was the great food: Rajasthani Gatte ki Subzi, Ker Sangri, Ghevar, Gajak, Rajasthani Kadhi, Dal-Baati-Churma, Pyaaz ki Kachori, Dal Kachori, and so much more.

I had as much fun gorging on food as I has visiting the City of Lakes (as Udaipur is called) and Kumbhalgarh.

I have had Rajasthani Gatte ki Subzi (also called by Gatta Curry) before but it is has always been in a yogurt gravy. In Udaipur, I had it many times and always in a tomato-onion gravy. This recipe tries to replicate what I ate on my trip to Rajasthan. You will find any number of recipes for the Gatte ki Subzi on the net, each unique to the part of Rajasthan it belongs to. 🙂

I made everything from scratch and so have also tried to capture the step-by-step process in photos. I will post other variations of this Gatta Curry as and when I try them.

Here is the recipe for Gatte ki Sabzi with Dahi.

Do also try my recipes for Rajasthani Kachi Haldi ki Sabzi and Amrud ki Sabzi | Guava Curry.

Rajasthani Gatte ki Subzi | Gatta Curry
Rajasthani Gatte ki Subzi | Gatta Curry

How to Make Rajasthani Gatte ki Subzi | Gatta Curry in an Onion Tomato Gravy

Time: 75 Minutes

Serves: 4

Ingredients for Gatta

  1. Besan – 1.5 Cup
  2. Red Chilli Powder – 1 tsp
  3. Turmeric – 1/8 tsp
  4. Yogurt – 2 tsp
  5. Oil – 1 tsp
  6. Salt to Taste
  7. Lukewarm Water, as required

Ingredients for the Gravy

  1. Finely Chopped Onion – 1.25 Cups
  2. Finely Chopped Tomato – 1 Cup
  3. Coriander Powder, Dhania Powder – 1 tsp
  4. Red Chilli Powder – 1 tsp
  5. Turmeric – 1/4 tsp
  6. Grated Ginger – 1 tsp
  7. Crushed Garlic – 1 tsp
  8. Cumin Seeds – 1 tsp
  9. Asafoetida – 2 Large Pinches
  10. Finely Chopped Green Chillies – 2 or 3
  11. Beaten Dahi | Yogurt – 1/4 Cup
  12. Oil – 2 tbsp
  13. Salt to Taste

Making the Gatta

  1. Sieve the besan, if required.
  2. Warm 1 tsp oil.
  3. Add the red chilli powder, turmeric, salt, yogurt and warm oil to the besan.

    Making the Dough For Gatta
    Making the Dough For Gatta
  4. Mix well.
  5. If required, add some lukewarm water to make a firm but pliable dough (puri dough consistency).

    The Dough for the Gatta
    The Dough for the Gatta
  6. Cover and set aside for 10 minutes.
  7. Divide the dough into 4 equal parts.
  8. Roll each part into a cylinder about 3/4″ in diameter.

    Roll the Dough into Cylinders
    Roll the Dough into Cylinders
  9. In a large vessel, boil 5-6 cups of water with about 1/2 tsp salt.
  10. After the water starts boiling, add the Gatta rolls to the water.

    Making the Gatta - Add Besan Rolls To Boiling Water
    Add Besan Rolls To Boiling Water
  11. Boil the rolls for about 5-7 minutes till they start to rise to the surface and change colour to a paler yellow. Be careful at this stage; cooking the rolls for too long will make the gatta hard.

    Cooking the Gatta Rolls
    Cooking the Gatta Rolls
  12. Turn off the heat.
  13. Reserve about 3/4 cup of water in which the gatta rolls were cooked.
  14. Drain the rest completely from the gatta rolls.
  15. Let the cooked gatta rolls cool for about 10 minutes.
  16. Cut the rolls into 3/4″ pieces.
  17. Set aside.

Making the Gatta Curry | Gatte ki Subzi

  1. Over a medium flame, heat 2 tbsp oil.
  2. Add the cumin seeds and stir-fry.
  3. When the cumin seeds start to change colour, add the asafoetida and chopped onions.

    Add Chopped Onions
    Add Chopped Onions
  4. Add about 1/2 tsp salt. The salt helps the onions brown faster.
  5. Stir-fry the onions till they start to brown.
  6. Add the tomatoes, green chillies, ginger, and garlic.

    Add Tomato, Green Chillies, Ginger, and Garlic
    Add Tomato, Green Chillies, Ginger, and Garlic
  7. Stir-fry till the tomatoes are stewed.
  8. Add the dhania powder, red chilli powder, turmeric, and salt. Be careful with the salt, as we added some earlier.

    Add the Dry Spices
    Add the Dry Spices
  9. Mix well and cook for about 5 minutes.
  10. Add the gatta.

    Add the Gatte
    Add the Gatte
  11. Mix well.
  12. Add 1/2 cup of the water in which the gatte were cooked.

    Add Water
    Add Water
  13. Cook for 5 to 7 minutes till the gravy thickens.

    Cook the Gatta in the Gravy
    Cook the Gatta in the Gravy
  14. Turn the heat to low.
  15. Add the yogurt.
  16. Mix well.
  17. On low flame, cook for 5 to 7 minutes.
  18. Cover and let the Rajasthani Gatte ki Subzi (Gatta Curry) rest for about 10 minutes.
  19. Garnish with fresh coriander.
  20. Serve the Gatte ki Subzi warm with rotis or rice.
Rajasthani Gatta Curry
Rajasthani Gatta Curry

Tips/Notes

  • I added 1 tsp Ajwain to the oil that was added to the gatta. This was a tip I got from a friend.
  • You can also add some garam masala and/or amchur powder to the gravy.
  • Ensure the water is boiling before you add the gatta rolls.
  • Keep a close eye on the gatta rolls as they are boiling. Remove from heat and drain as soon as they start to float to the top. Otherwise the gatta will become hard.
  • I make the Gatta Curry about 1 hour before eating it. This helped the Gatta absorb some of the flavours.

Rajasthani Kachi Haldi ki Sabzi | Fresh Turmeric Root Curry

Rajasthani Kachi Haldi ki Sabzi
A few weeks ago, I ordered Rajasthani Kachi Haldi ki Sabzi for lunch from one of the newly launched online food delivery services. It was love at first taste. I saved some of my lunch for my father and he loved the taste too. This was the reason I tried to make this curry at home. I searched online for the recipe and found many variations. Some used quite a bit of spice but I wanted to keep the Haldi ki Sabzi simple so that the taste of the fresh turmeric predominates. After a couple of tries, I was able to create a recipe that I liked and that was quite faithful to the original taste.

A bit more about this Sabzi before I launch into the recipe. Fresh turmeric root is found in abundance in winter and Kachi Haldi ki Sabzi is a winter specialty in Rajasthan. Fresh turmeric generates a lot of body heat and so it is a great way to counter the bitter cold of the desert. This curry balances the heat of the Kachi Haldi by using Dahi and ghee as cooling factors.

As with Kollu Rasam, enjoy this curry is moderation because the heat generated can have quite unpleasant side effects. Pregnant women should not eat this curry.

Do also try these recipes from Rajasthan: Rajasthani Gatte ki Subzi and Amrud ki Subzi.

How to Make Rajasthani Kachi Haldi ki Sabzi

Rajasthani Kachi Haldi ki Sabzi
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Rajasthani Kachi Haldi ki Sabzi
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Rajasthani Kachi Haldi ki Sabzi is a simple curry made in winters with fresh turmeric root as the main ingredient.
Course: Main
Cuisine: Indian, Rajasthani
Servings: 4
Author: Aruna
Ingredients
  • 200 Gms Fresh Turmeric Root
  • 1 Cup Peas
  • 1.5 Cups Dahi or Yogurt
  • 1/2 Cup Milk
  • 3 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 1.5 tsp Red Chilli Powder
  • 1.5 tsp Coriander Powder
  • 4 Green Chillies
  • Salt to Taste
Instructions
The Preparations
  1. Oil your hands well. Be sure to do this, otherwise, your hands and nails will remain yellow for a day or two.
  2. Peel and grate the fresh turmeric.
  3. Cover and set aside.
  4. Beat the yogurt well.
  5. Slit the green chillies.
Method to Make Haldi ki Sabzi
  1. In a pan, over medium heat, heat the ghee.
  2. Add the cumin seeds and slit green chillies.
  3. Stir-fry till the cumin starts to change colour.
  4. Add the grated turmeric.
  5. Stir-fry till the turmeric starts to change colour and the raw turmeric smell starts to disappear. Be sure to keep stirring as the turmeric has a tendency to stick to the pan.
  6. Add the peas.
  7. Continue to stir-fry till the peas soften a bit.
  8. Add the red chilli and coriander powder.
  9. Mix well.
  10. Turn the heat down to low.
  11. Add the milk.
  12. Let the peas and turmeric cook in the milk for 2-3 minutes.
  13. Add the salt and beaten yogurt.
  14. Mix well.
  15. Turn off the heat.
  16. Cover and set aside for 10 minutes.
  17. Serve warm with rotis.
Recipe Notes

If possible, cook this dish in a non-stick pan as the turmeric really sticks to the pan.

Before adding milk, be sure to turn down the heat, otherwise there is a chance that the milk and yogurt that you add later will curdle.

If the curry is very thick, add a little more milk.

 

Rajasthani Haldi ki Sabzi made with fresh turmeric root, peas, and yogurt.