Indian Main Course

Dal Panchmel Parantha Recipe

Name: Dal Panchmel Parantha Recipe
Prep time: PT15.00M
Cook time: PT60.00M
Total time: PT77.00M
Yield: 5.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1/4 Cup Arhar Dal; 1/4 Cup Hari Moong Dal; 1/4 Cup Kali Urad Dal; 1/4 Cup Chana Dal; 1/4 Cup Dhuli Moong Dal; 6 Cups Water; 1/2 Teaspoon Turmeric Powder; 1 Pinch Salt; 5 Tablespoons Ghee; 1/4 Teaspoon Hing (Asafoetida); 1/2 Teaspoon Cumin Seed; 4 Units Dry Red Chillies; 1 Cup Onion (Chopped); 2 Units Green Chillies; 2 Teaspoons Ginger (Grated); 1 Tablespoon Garlic (Chopped); 2 Units Tomato (Chopped); 3 Cups Atta; 2 Tablespoons Coriander Leaves (Coriandrum Sativum)

77Min

Medium

Recipe Variants

Rajasthani Dal Panchmel is by commonly cooking together four or five dals, and tempered with ghee and variety of spices. This is a chunky dal, and is best served with peas pulao or spinach greens. Evaporate the liquid part of the dal, and knead with a little atta to make flavorful crispy paranthas.

Ingredients

5 Servings

1 Sachet

MAGGI Masala-ae-Magic

0.25 Cup

Arhar Dal

0.25 Cup

Hari Moong Dal

0.25 Cup

Kali Urad Dal

0.25 Cup

Chana Dal

0.25 Cup

Dhuli Moong Dal

6 Cups

Water

0.5 Teaspoon

Turmeric Powder

1 Pinch

Salt

5 Tablespoons

Ghee

0.25 Teaspoon

Hing (Asafoetida)

0.5 Teaspoon

Cumin Seed

Dry Red Chillies

1 Cup

Onion (Chopped)

Green Chillies

2 Teaspoons

Ginger (Grated)

1 Tablespoon

Garlic (Chopped)

Tomato (Chopped)

3 Cups

Atta

2 Tablespoons

Coriander Leaves (Coriandrum Sativum)

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Nutrition Value

Energy

476.71 kcal

Carbohydrates

66.6 g

Protein

14.21 g

Fats

17.02 g

Information per serving

Step 1

15 Min

Prepare ingredients as mentioned in the list.

Step 2

10 Min

Mix all the dals in a bowl and wash them well till the water runs clear. Then soak them for 15-20 minutes. Pressure cook dals with water, salt and turmeric powder, for 5 whistles.

Step 3

5 Min

Heat the ghee in a karahi on medium heat. Add asafetida, cumin seeds and dry red chilies and fry for a minute.

Step 4

10 Min

Add onion, green chillies, garlic and ginger and fry until onions are brown. Now add tomatoes, and cook till tomatoes become soft. Add boiled dal, and mix well, add some hot water if the dal is too thick to get desired consistency.

Step 5

15 Min

Add MAGGI Masala-ae-Magic, mix well. Continue cooking the dal till most of the liquid has evaporated.

Step 6

20 Min

Knead together the atta, coriander leaves and reduced dal to make a soft dough. Make into parathas using the ghee.

Step 7

2 Min

Serve hot with dahi and pickle.

Step 1 of 7

Prepare ingredients as mentioned in the list.

Step 2 of 7

Mix all the dals in a bowl and wash them well till the water runs clear. Then soak them for 15-20 minutes. Pressure cook dals with water, salt and turmeric powder, for 5 whistles.

Step 3 of 7

Heat the ghee in a karahi on medium heat. Add asafetida, cumin seeds and dry red chilies and fry for a minute.

Step 4 of 7

Step 5 of 7

Add MAGGI Masala-ae-Magic, mix well. Continue cooking the dal till most of the liquid has evaporated.

Step 6 of 7

Knead together the atta, coriander leaves and reduced dal to make a soft dough. Make into parathas using the ghee.

Step 7 of 7

Serve hot with dahi and pickle.

Recipe PDF

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