The Diwali Post and a Panchmael Dal recipe

Diwali always rehashes special memories of my home town Mithapur. Mithapur is a teeny tiny township in the western state of Gujarat, India. I grew up in a close-knit, safe environment of a township where we celebrated every Indian festival with much gusto. My fondest memories of Diwali go like this:

During Diwali we would have a 20 day holiday in school with assignments from school which I would do in the last 4-5 days only before the end of the vacation. However hard my mother would coax, I would always finish my assignment at the last minute which is a habit I continue to practice shamelessly even now.

Diwali would be a time when friends would huddle around for afternoon chit chat sessions or a quick game of street cricket. I didn’t enjoy playing cricket too much but I enjoyed the company

The township would host myriad of events to celebrate Diwali. One of them was a Rangoli competition. I was a witness to some of the most spectacular Rangoli  art work done by very talented friends in Mithapur.

We used to wait for Diwali evenings to light lamps and to burst crackers. These days there is plenty of propaganda against bursting crackers but in the good old days, it was a much awaited event. If you would ask me now, I wouldn’t like to burst crackers but lighting lamps is still one of my favourite traditions that I uphold.

There wouldn’t be a spot in the dark night, which won’t light up with colours from different kinds of crackers. It is a sight that is so deeply entrenched in my heart and I miss my childhood days even more.

In Gujarat, the day after Diwali is the New Year which everyone celebrates by wishing each other ” Saal Mubarak” . Visiting friends’ homes for sweets and savouries is a highlight of this tradition. By the time it was evening, we would be so stuffed only to start gorging on sweets by night fall.

My mother always made some savouries for Diwali that never lasted even until Diwali and the more I write, the more I feel this strong pull of nostalgia. So I shall shop here with the memory trek and write about this beautiful mixed lentil dal recipe called Panchmeal dal which literally translates to a mix of 5 kinds of dal.

 

Having this dal with a dollop of ghee gives you satisfaction of all kinds. It is wholesome, healthy, hearty and nourishing. Five kinds of lentils cooked in spices  lend a flavour that is rustic and homely. Keeping it simple this Diwali, we had a lunch of hot piping rotis, Dahi Bhindi ( deep fried Okra in a tangy gravy of coconut, cashew and yogurt) and some soulful, saffron laced Kheer ( sweet rice milk pudding).

The recipe is as follows ( since this was an unplanned post, there was no time to make a recipe card)

Panchmael Dal recipe

(Serves 5)

Ingredients

The dal mixture

50 gms tuvar dal ( pigeon pea lentils)

50 gms channa dal (bengalgram split lentils)

25 gms urad dal (vigna mungo lentils)

50 gm moth dal ( matki or dew beans)

75 gms moong dal(mung bean/ green gram lentil)

salt to taste

1 tsp of tumeric

Water to boil the lentils

 For tempering 

2 bay leaves

a pinch of asafoetida

2 cloves

2 cardamoms

1 stick cinnamon

1/2 tsp mustard seeds

1/s tsp cumin seeds

The masala

1 tsp chopped ginger

1 cup sliced tomatoes and onions

1 tsp chopped green chillies ( optional, if you like it spicy)

1 tsp dry mango powder ( amchur)

1 tsp coriander powder

4 tsp chopped coriander leaves

For garnish

Chopped coriander leaves and fried red chillies

Preparation

1. Clean and wash the lentils and soak in water for 2 hours.

2. Add turmeric powder, salt and enough water in a pressure cooker and cook until 2 whistles. If you do not have a pressure cooker, boil your lentils with turmeric and salt in a pan full of water until they are cooked well.

3. Heat the oil in a pan; add the asafoetida, bay leaf, cinnamon, cardamoms, mustard seeds, and cumin seeds. Once the mustard seeds have spluttered start adding the ingredients in the masala

4. Add the green chillies ( if using ) and ginger. Fry well.

5. Add the sliced tomatoes and onions and keep stirring until they are fried well. Add the dried mango powder, coriander powder and let the masala fry for a few minutes.

6. Add the cooked dals and mix. Add water to get the desired consistency. Simmer for a few minutes.Add coriander leaves and let it simmer some more.

7. Serve hot with rotis or rice after garnishing it with fresh, chopped coriander leaves. In case, you want it more tangy, squeeze some lemon juice and mix the dal well. Serve in bowls with a tsp of  ghee to enhance the taste.

This dal is sure to fire a trail of your favourite childhood memories of having spent Diwali with your parents and relatives. I managed to relive a huge portion of it by making sure my family had the meal together today without the distraction of mobiles, television or even books. We spoke to each other and enjoyed the food for its taste and simplicity.

Happy and safe Diwali to you all.