Authentic Marwari Panchmel Dal with Warm Gehu Bati
A rich and wholesome Rajasthani classic featuring five protein-packed lentils tempered with aromatic spices and pure ghee. Served alongside traditional baked wheat bati, this comforting meal delivers deep, earthy flavors straight from the heart of Marwar.
75min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Wash and soak all five dals together in water for at least 30 minutes.
2
Drain the dals and pressure cook them with 3 cups of water, turmeric powder, and salt for 4 whistles until completely soft.
3
In a large bowl, mix whole wheat flour, semolina, salt, and melted ghee. Knead into a stiff dough using warm water.
4
Shape the dough into small round balls (batis) and bake them in a preheated oven at 200°C for 35 minutes until golden and crusty.
5
For the dal tempering, heat ghee in a pan, add cumin seeds, hing, and dried red chilies.
6
Sauté finely chopped onions until translucent, then add ginger-garlic paste and tomatoes, cooking until soft.
7
Mix in red chili powder and coriander powder, then pour the cooked dal into the tempering.
8
Simmer the dal for 10 minutes, adjusting consistency with warm water.
9
Dip the baked batis in warm ghee, and serve hot alongside the steaming hot panchmel dal.
Ingredients
2 tablespoons moong dal (split yellow)
2 tablespoons chana dal (split bengal gram)
2 tablespoons toor dal (split pigeon peas)
2 tablespoons masoor dal (split red lentils)
2 tablespoons urad dal (split black gram)
2 cups whole wheat flour for bati
4 tablespoons coarse semolina (suji)
1/2 cup ghee (melted), plus extra for serving
1 teaspoon cumin seeds
2 dried red chilies
1 pinch asafoetida (hing)
1 chopped onion
1 chopped tomato
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.