Rajasthani Panchamel Dal, Matar ka Shorba & Chawal Ka Parantha

Rajasthani Panchamel Dal

Ingredients
1/4 cup Split gram (chana dal)
1/4 cup whole green gram (moong dal)
1/4 cup Splic black gram, skinless (Urad dal)
1/4 cup piegeon peas (toor dal)
1/4 cup red lentils (masoor dal)
salt as per taste
1" piece of ginger
2 dried red chillies
1 tsp coriander powder
2 green chillies
2 tbsp coriander leaves
1tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 medium size tomatoes
3 tbsp oil
1/2 tsp cumin seeds
4-5 cloves
a pinch asafoetida
1/2 tsp garam masala.

Method
1. Soak the pulses for at least two hours. Then boil them in salted water with turmeric powder till done. Wash green chillies, coriander leaves and peel ginger.
2. Make a paste of ginger and green chilli. Chop the coriander leaves. Wash and chop tomatoes.
3. Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dried red chillies. When cumin starts to change colour, add ginger-green chilli paste and saute for sometime.
4. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil separates. Add cooked lentils and water if required.
5. Cook for ten minutes, stirring well. Add garam masala powder and serve hot.



Matar Ka Shorba

Ingredients

500gms Green peas
1 medium sized onion finely chopped
2" piece of ginger
8-10 cloves garlic
2 green chillies
3 tbsp ghee or oil
1/2 tsp cumin seeds
2 bay leaves
salt as per taste
1/4 cup cream

Method
1. Peel abd boil the green peas. Blend in a blender to make a fine puree.
2. Peel and finely chop onion. Peel ginger and garlic and grind with green chillies to make a paste.
3. Heat ghee or oil in a pan; add cumin seeds and bayleaves, stir-fry for half a minute. Add chopped onion and saute till onion turns light pink. Add ginger, garlic and green chilli paste. Saute for a while.
4. Add green peas puree, cook for five minutes, stirring continuously. Add three cups of water and bring to a boil.
5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup has a thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used.
6. Stir in fresh cream and serve hot, garnished with a swirl of cream.

Chawal Ka Parantha Ingredients
1 1/4 cup whole wheat flour
1tsp salt
1/4 cup yogurt
2 tbsp ghee
1 medium sized onion
1cup steamed rice
1/2 tsp red chilli powder
1/2 tsp cumin powder
2 green chillies
oil to cook parantha

Method
1. Seive whole wheat flour along with salt. Make a soft dough with yogurt, two tbsp ghee and half cup water. Cover with a moist clean cloth and set aside for half and hour.
2. Knead again and divide into four equal parts. Make balls and press between palms of your hand to make pedhas.
3. Peel and chop onion finely. Wash and chop green chillies.



4. Mix cooked rice with red chilli powder, cumin powder, chopped green chillies, chopped onions and salt.








5. Roll our each pedha into 3" diametre disc.
6. Stuff rice mixture in the flattened pedha and shape into a pedha again.











7. Roll into a 7" diametre disc using a rolling pin.
8. Heat tawa. Place the parantha over it. Turn over once and spread some oil around it. Turn over and again spread little more oil on the other side. Cook till both sides are well cokked.







9. Serve hot with fresh yogurt and pickle of your choice.