Panchratna Ri Dal recipe from Maharana Arvind Singh Mewar
Maharana Arvind Singh Mewar’s ‘Five lentils’ recipe, takes me back to the days spent in Jodhpur and Jaipur as a house guest. That’s how I got to sample a lot of the Rajasthani fare, which I can roughly put down to oil, chilly and besan (gramflour). It was amazing to find these ingredients in so many of the delicious meals that were served piping hot.The Panchratna daal here reminds me of the bajra khichri eaten for breakfast in Jodhpur. Bajra and moth daal simmered in milk over a wood fire all night and served with dollops of white butter for breakfast, with nothing more than salt for a flavouring! It melted in the mouth…
Now for the dal recipe shared by Maharana in The Times of India:
Panchratna ri daal, Five Lentils (Serves 4 )
30g Urad dal
30g Tur dal
30g Chana dal
30g Moong dal
30g Moath dal
2 Green chillies
2 Whole red chillies, broken into pieces
½ tsp Cumin
½ tsp Turmeric
½ tsp Garam masala
6 cloves
6-7 small Cardamoms
½ tsp Heeng (Asafoetida)
50g Ghee (clarified butter)
Salt to taste