Panchmel Dal with Multigrain Baati and Chokha Recipe - Made with Nourish Multigrain Atta

Simple, nutritious and flavorful, The #PanchmelDal​ is a blend of 5 different lentils with some basic Indian spices. A Rajasthani special, this protein packed dal is Baati and Chokha. It goes well even with some steamed rice.

INGREDIENTS
FOR BATTI:

  • 2 cup multigrain atta
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ¼ cup ghee / clarified butter
  • water to knead

FOR CHOKHA:

  • 2 boiled potatoes
  • 1 brinjal roasted on open fire
  • 2 small tomatoes roasted on open fire and deskined
  • 1 table spoon Corriander finely chopped
  • 1 onion finely chopped
  • 1-2 green chilli
  • 1 spoon mustard oil
  • 1 lemon juice
  • Salt to taste

FOR DAL:

  • ½ cup moong dal dhuli
  • ¼ cup each masoor dal dhuli,
  • chana dal, aarhar dal and urad dal dhuli(soaked for 30 minutes).
  • 3 tsp ghee
  • 1 tsp cumin / jeera
  • pinch hing / asafoetida
  • 1 tomato finely chopped
  • 1 tsp ginger
  • 1 green chilli, slit
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp garam masala
  • 1 tsp salt
  • 1 cup water
  • 2 tbsp coriander, finely chopped
  • Lemon juice of 1 lemon.

Mango or green chilli pickle for serving

METHOD

  1.  In a large bowl take 2 cup multigrain flour, ¼ tsp salt, ¼ tsp baking powder and ¼ cup ghee. Mix well making sure the dough is moist.
  2. Add water as required and knead the dough.
  3. Pinch a small ball sized dough and roll it out.
  4. Palce this rolled bati in electric tandoor.Cook on low for 15 minutes all sides.
  5. Dip the bati in ghee for more soft bati from inside.
  6. For dal mix all ingredients except lemon and pressure cook dal for 15 minutes.
  7. Add lemon juice and tadka of ghee and red chilli powder.
  8. For choka mash potatoes,tomatoes, and brinjal together add corriander ,onion, green chilli,
    lemon juice and mustard oil.

Serve hot and enjoy.

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