Panchmel Dal — dal-baati ki asli Rajasthani dal
Toor, moong, chana, masoor aur urad (kul 1 cup) ko haldi-namak ke saath 4 seeti ubaalein. Pehla tadka: Kachchi Ghani tel me jeera, hing, adrak-lehsun, hari mirch, patthar-pise lal mirch, dhaniya; dal milakar 10 minute. Doosra tadka parosne se pehle: tel me rai, sukhi lal mirch, kasuri methi — upar se.
Samagri
- Toor ⅓ cup
- moong dhuli ¼ cup
- chana dal ¼ cup
- masoor 2 tbsp
- urad 2 tbsp
- Kali sarson/mungfali tel 4 tbsp
- Jeera 1.5 tsp
- Rai ½ tsp
- Lal mirch 1.5 tsp
- Haldi 1 tsp
- Dhaniya powder 2 tsp
- Kasuri methi 1 tbsp
- Hing, adrak-lehsun, hari mirch, tamatar 1, nimbu, namak
Vidhi
- Dalein dho kar 30 min bhigoyein, haldi-namak + 3 cup paani, 4 seeti.
- Tadka 1: tel, jeera-hing, adrak-lehsun-hari mirch, tamatar, sukhe masale; dal milakar 10 min.
- Tadka 2: 1 tbsp tel me rai + sukhi lal mirch + kasuri methi — parosne ke theek pehle.
- Nimbu, hara dhaniya. Baati/roti/chawal.
Time: 30 min bhigona · 15 min · 35 min · 4 log.
Kaushalya ji ki tip
Doosra tadka hi panchmel dal ko dhaba wali nahi, ghar wali banata hai — kasuri methi ko haath se masal kar daalein.
Aksar poochhe jaane wale sawaal
Paanch dalein zaroori hain?
Teen (toor, moong, chana) se bhi banti hai, par swaad paanch se poora.
Tel kaun sa?
Rajasthan me kali sarson; halka chahiye to mungfali.
Ghee nahi?
Baati par ghee, dal me Kachchi Ghani tel — dono ka apna swaad.
Is lekh se jude products
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