Rajasthani Panchmel Daal With Missi Roti /Panchratna daal / Mixed Daal

Mixed lentils cooked with select vegetables and spices with wheat and gram flour flat bread - from Uttar Pradesh (India)
Daal is a favourite of every Indian family.Every state have their special favourites and different way of making daal
This is again a very popular combination of mix daal and missi roti (tik-kar) which is very popular in Uttar Pradesh and Rajasthan and a very favourite combo meal of my chaturvedi community.
Selected five lentils are cooked with few vegetables and spices and served with a dry potato subzi, pickle, green chutney and missi roti / tikkar(tik-kar).Addition of five lentils gives it the name panchratna.

 I have also posted Rajasthani daal with Khooba roti , Daal Punchwati ,daal tadka , Daal makhni and few more in my blog

Prep time- 15 min
Cooking time- 40 min
Cuisine-Indian
Type-main

INGREDIENTS-

Daals (Lentils)

• Bengal gram(chana daal)-1/4 cup
• Yellow lentil(moong daal)-1/4 cup
• Pigeon peas(tuvar daal)-1/3 cup
• White lentil(urad daal)-1/3 cup
• Red lentil(masoor daal)-1/4 cup(optional)

Vegetables-

• Spinach/palak-100 gms
• Potato/Aloo-1 medium
• Tomato-2 
• Green peas/Matar-2.5 tbsp
• Chopped brinjal-1/2 cup
• Karonda -1/4 cup*
• Green chillies-4
• Ginger/ adrak-1 inch
• Fresh coriander/dhaniya-2 tbsp
• Lemon juice-1 tbsp

Spices-

• Turmeric/haldi-1/2 tsp
• Chilli powder/lal mirch-1 tsp
• Coriander powder/dhaniya-1 tsp
• Garam masala-1/4 tsp
• Black salt/kala namak-1/4 tsp 
• Salt-1tsp

Tempering-

• Ghee or butter-2.5 tbsp
• Cumin seeds/jeera-1/2 tsp
• Mustard/rai-1/2 tsp
• Fenugreek seeds/methi dana-1/4 tsp
• Fennel seeds /saunf-1/4 t.s
• Whole red chillies-4
• Asafoetida/hing-1/3 tsp
• Cloves/laung-3

PROCEDURE--

1. Mix all the lentils in a bowl and wash properly,then soak in water for 20 minutes.
2. Pressure cook for 2 whistles with 1.5 cup water on medium heat .let it cool down completely.
3. Open the cooker, mix the boiled lentils gently and then add all the chopped vegetables and spices except lemon juice and fresh coriander. mix well.
4. Add 3.5 cup warm water and let it boil on medium heat for 20 minutes.can add some more water if needed.
5. Make the tempering-heat ghee in a small pan add fennel cumin,mustard ,fenugreek seeds,when it start crackling add whole red chillies ,asafoetida and cloves.
6. Pour in the boiling daal (lentils) and switch off the fire.
7. Add lemon juice and fresh coriander.
8. Serve hot with steamed rice and missi roti(or with multi grain roti)

 MISSI ROTI / TIKKAR 

INGREDIENTS-

• Wheat flour/atta-1.5 cup
• Gram flour/besan-1 cup
• Asafoetida/hing-1/4 tsp
• Carom seeds/ajwain-1/3 tsp
• Turmeric/haldia pinch of
• Salt-1/2 tsp
• Ghee-2 tbsp

PROCEDURE-

1. Take a big bowl,and add wheat flour and gram flour.
2. Add ghee and all the ingredients and mix well
3. Make a medium soft dough with water,cover and keep aside for 10 minutes.
4. Knead well and make medium size balls from the dough.
5. Dust with flour and roll into a medim thick roti.
6. Make some slits with a knife or prick with a fork and put it on a medium hot griddle .
7. Lower the flame and cook ,when cooked from one side turn and cook from other side till brown spot start appearing.
8. Then remove from the griddle and cook directly on fire from both the sides.
9. Take in a plate and apply  1tsp melted ghee on the roti.
10. Serve hot

 Serving suggestions-serve panchmel daal and missi roti with mint chutney ,pickle and a dry curry

Note-
1-* Karonda- is called Vakkay in telugu,Kalakai in Tamil,Bengal currant and christ's thorn in South India,you can substitute this with star fruit or just use lemon juice
2-You can also make this without adding vegetables but addition of vegetables make it more healthy and delicious.