Pulses have been the most sustainable, affordable, and versatile food items since time immemorial. They are hailed as a consistent source of proteins and often referred to as a superfood due to their rich nutrition packed into small seeds. These tiny, multi-colored seeds are loaded with protein, fiber, vitamins, and minerals, which makes them an overall powerhouse among the food.
Evidence of lentil production has been discovered from Egyptian pyramids and dry peas were found in a Swiss village—dating back to the Stone Age. Experts have hypothesized that chickpeas production started to spread from the ancient Mediterranean region between Morocco in the west and the Himalayas in the east before 3000 BC. There are even mentions of certain pulses in the Vedas like Rigveda and Yajurveda, which are widely believed to be at least 4000 years old.
Foodialogues brings to you a classic combo- Rotis with Panchmel dal and cauliflower peas sabji. A hearty meal loaded with fiber and protein.
PANCHMEL DAL RECIPE
Ingredients for Panchmel Dal:
- ¼ C Each of Tuvar Dal, Urad Dal, Moong Dal, Channa Dal & Masoor Dal
- Turmeric 1 Tsp
- Onion 1 Medium
- Ginger Chopped Fine 1 Tbsp
- Green Chilly Chopped Fine 1 Tsp
- Chilly Powder 1tsp
- Dhania Powder 2 Tsp
- Broken Red Chilly 4
- Cumin Seeds 1 Tsp
- Asafoetida 1 Tsp
- Salt As required
- Oil 2 Tbsp
Preparation Method for Panchmel Dal:
- Pressure cook all dals with turmeric, ginger, and green chilly until soft and mushy.
- Take a heavy-bottomed pan, add the cooked dal. Adjust its consistency to that of ‘pouring’ and bring to a rolling boil with salt.
- Remove onto a serving bowl. Take a tadka pan, add oil, and temper with cumin, broken red chilly, chilly powder, and dhania powder. Add asafoetida just before pouring the tempering over the dal.
- Serve with rotis or rice.
CAULIFLOWER SABJI RECIPE
Ingredients for Cauliflower Sabji:
- Cauliflower Florets 1 C
- Peas ½ C
- Onion Sliced 1 Medium
- Green Chilly
- Red Chilly Powder 1 Tsp
- Turmeric Powder 1tsp
- Coriander Leaves Finely Chopped 1 Tbsp
- Oil 2 Tbsp
- Cumin seeds 1 tsp
Preparation Method for Cauliflower Sabji:
- Wash and soak the cauliflower florets in salt water for half an hour. Drain and set aside.
- Take a heavy-bottomed pan. Add oil followed by cumin. When cumin turns brown, add the green chilly and onions. Sauté till onions turn light brown.
- Add the florets and peas. Mix well along with salt and turmeric powder. Mix well, cover, and cook on low flame till the florets are soft. Remove the lid. Add chilly powder, sauté again, and remove. Garnish with coriander and serve.
Classic Combo of “Roti with Cauliflower Sabji & Panchem Dal” is ready 🙂
