Humble and tasty Dal of India

The food section in my blog was created to not just write about recipes alone, but to also include some facts and history behind the food we eat.

The one delicacy commonly prepared in each and every Indian household is our humble Dal. Prepared with a wide variety of its kind like Moong, Masoor, Chenna & Toor dal it has been a part of Indian culinary and culture since 300 B.C. This was prepared as special dish for King Chandragupta Maurya’s wedding and it was called Ghugni which is still popular in the eastern India.

During the medieval day’s dal was prepared by slow cooking or steaming which gave a special stature in their royal menu. When we refer to slow cooking dal we cannot fail to mention the history behind the delicious Panchamel dal.

In Mahabharata when Bhīma disguised as a cook in King Virat’s kitchen, he created a recipe by slow cooking the 5 types of dal like Moong, Chenna, Toor, Masoor and Urad dal in a clay pot and garnished it with ghee.

Another interesting story is from the Mughal dynasty. We all know that Mughals not only ruled over our country but they also got with them some of their delicious food. However, when Queen Jodha Bhai got married to King Akbar the great, she cooked her favorite Panchamel dal along with other vegetarian Rajasthani food to please King Akbar, who was predominantly a non-vegetarian. He liked this dish so much that ever since he tasted, it became a part of Royal Mughal menu. They also had their own creation in Mughlai style called Shahi Panchamel Dal. It is believed that Panchamel Dal was created out of necessity to provide a variety in the royal menu.

Though the texture, taste and spice level changes as per the innumerable recipes we own, the tempering and flavorful spices from this food gives it a very distinct taste that cannot be compared to any food around the world. That’s the beauty of it, simple yet flavorful.

We have many such stories about Dal and its creation, however one cannot forget about everybody’s favorite Dal Makhni! Made out of Urud Dal, this mouth-watering recipe was invented by Sir Kundan Lal Gujral who is the founder of Moti-Mahal Chain of hotels. He was the chef who also gave the delicious butter chicken and tandoori chicken. From the moment he created Dal Makhni, it went on par with the non-vegetarian delicacies.

A true culinary creation at its best! Its prepared in a Shahi style of cooking. He created with cream based gravy which included Chenna dal and Rajma along with Urud dal. It is the most famous Indian delicacy around the world and loved by all!

Giving all the vegetarians their fair share of protein, this food tops among my most favorite food list. I am sure its everyone’s favorite too.

So, not to disappoint everyone, here is a recipe for Panchamel Dal.

Prepare & relish this amazing, healthy Royal Rajasthani recipe.

Panchamel Dal Recipe.

Ingredients:

· Chenna Dal 2 tablespoons

· Black Urud Dal 2 tablespoons

· Moong Dal ¼ cup

· Masoor Da l¼ cup

· Toor Dal ¼ cup

· 4 cups of water to pressure cook the Dal

· 2 small cardamoms

· 2 cloves

· 1 green chilli

· 2 red chilli, broken

· ½ ginger, crushed

· 1 large tomato

· 1 onion finely chopped

· ½ Tsp. cumin seeds

· ½ Tsp. turmeric

· ¼ to ½ Tsp. Garam Masala Powder.

· ¼ Tsp. Asafoetida

· 2 to 2 Tbsp. Ghee

· 1 Tsp. Kasuri methi.

· Salt as needed.

Method.

· Rinse and soak the Dal for 2 hours.

· Drain and pressure cook the Dal for 4 to 5 whistles or until the Dal cooks completely.

· Mash them lightly, and added needed water if it appears too thick.

· In another pan, heat ghee and add cumin and allow it to splutter.

· Add clove, cardamom, broken red chilli.

· Then include ginger and green chilli and fry for 1 minute.

· Now add tomatoes, onions, turmeric powder, Asafoetida.

· Fry this until the tomatoes and onions cook well and turns soft and oil separates.

· Add the fried tempering to the Dal.

· Mix well, simmer and cook for 5 to 10 min until all the flavors gets infused.

· Finally, add the crushed Kasuri Methi and Garam masala.

· Add salt as needed and garnish with coriander leaves.

· This tasty Rajasthani dal can be eaten with roti or rice of your choice.

Note:

Crush the Kasuri methi well before adding. Garam Masala should always be added last to avoid bitter taste. Ensure to soak before you cook the dhal else you will not get the creamy texture. If needed you may add ghee while serving. Always ensure to serve it hot to enjoy it better. Good luck and happy cooking.

Photo Credits: Google Images