• Bring the taste of Rajasthan to your kitchen now.
• These pachandals made from five pulses are very nutritious.
• Pachandal is very tasty with hot rice in the cold weather of winter.

Pulses have a very special place in the traditional cuisine of Rajasthan. Being a desert region, the availability of vegetables is limited, so different types of pulses are used to prepare tasty, nutritious and sustainable dishes. One of the famous recipes is Rajasthani Panch Dal. Panch Dal is a combination of five different pulses. These pulses are cooked together in the right proportions and topped with traditional Rajasthani spices. This dal is flavored with garlic, cumin, red chillies, asafoetida and ghee.

Want something quick to eat? Then make home made Amritsari ‘Stuffed Chole Kulche’, the spicy taste will bring the Punjabi feel

Panch dal is not only tasty but also very beneficial for health, as it is rich in protein, fiber and essential nutrients. Rajasthani panch dal is a real treat when eaten with hot millet bread, wheat porridge or rice dipped in sajuk ghee. This recipe is guaranteed to be served at festive meals or for special guests. Now let’s see how to prepare this authentic Rajasthani panch dal at home in an easy way Recipe Let’s find out.

Materials:

• Toor dal – 2 tbsp
• Chana dal – 2 tbsp
• Moong dal – 2 tbsp
• Masor dal – 2 tbsp
• Udid dal (peeled) – 2 tbsp
• Turmeric – ½ tsp
• Salt – as per taste
• Water – as required

For cracking:

• Ghee – 2 tbsp
• Cumin – 1 tsp
• Garlic (crushed) – 1 tbsp
• Dry Red Chillies – 2
• Red Chilli – 1 tsp
• Asafoetida – a pinch
• Coriander – for garnish

Start the day with a sparkling treat! Make Matar Paneer Sandwich for breakfast in 10 minutes, note down the recipe

Action:

• First wash all the five pulses and soak them in water for 30-40 minutes.
• Put the soaked dal in the cooker and add turmeric, salt and water.
• Cook the pulses for 3–4 whistles until soft.
• Heat ghee in a pan and add cumin seeds.
• When the cumin seeds crackle, add garlic and dry red chillies.
• When the garlic turns light pink, add red chillies and asafoetida.
• Immediately pour this paste over the cooked dal and mix well.
• Add little water if needed and let it boil.
• Garnish with coriander and serve hot.
• If you want a more authentic taste, use ghee only for the batter.
• This dal tastes even better the next day.