Bengalgram Dal Panchakajaya

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Bengalgram based prasad is the most popular in almost all temples in India especially in southern parts of the country. During Dussera festival on the occasion of 9 days of Navarathri, people prepare a prasadam consisting of Bengram usli, Dalia Dal and sugar mixed powder which we call Hurikadle panchakajaya (it is also roasted Bengalgram dal) and also the one which I am putting up now.

This can be a prasad for Laxmi pooja (during Diwali) & Sathyanarayana pooja in addition to the sacred Sapatha . It is really very easy to prepare and also very yummy. If one has a special palot for Jaggery (mollasses) it can be replaced by it. Here it goes:

What you need to have:

1. Bengalgram Dal(Chickpeas Dal) – 1 cup

2. Fresh grated coconut – 2 cups

3. Sugar(if thin granules) – 1.5 cup – (if thick granules) 1&1/4 cup

4. Cardamom – 25

5. Sesame seeds – 2 Teaspoons

6. Pure ghee – 2 Teaspoons

Ingredients of Bengalgram Dal Panchakajaya

What you do with what you have:

1. Dry roast Bengram Dal in a thick bottomed bowl on a medium flame till you get a pleasant aroma and keep it aside for cooling. Also add the cardamom to it so that it gets warmed and will be easy to peal.

2. Wash sesame seeds in water, drain it and dry roast the same till it pops completely but doesn’t get charred. Both the roasted dal and sesame seeds is as shown in the image below.

Roasted Dal & sesame seeds

3. Peal cardamoms and powder it with roasted dal to a sujee consistency in the mixer and is as shown in the image below.

Roasted Dal powder

4. Grate coconut and add sugar to it and mix it with your hand in such a way that it is mixed properly. It is as shown in the image below.

Sugar and coconut mixture

5. Add Dal powder from step 3 to the coconut sugar mix and also add dry roasted sesame seeds from step 2 to it and mix well. Finally just add pure ghee to it just before serving.

The Panchakajaya is ready to offer it to the almighty !

Ready to serve Panchakajaya

How long it takes: 30 minutes

Number of Servings: 10-15

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7 thoughts on “Bengalgram Dal Panchakajaya

    priyanka said:
    October 16, 2008 at 1:45 pm

    This prasad is served differently in my state…its made without the coconut….but the coconut surely adds a different flavor to the dish.

    prathibalrao responded:
    October 16, 2008 at 2:44 pm

    Hi Priyanka,

    We also prepare it in a dry powder form of prasad as well as you said.

    Smitha said:
    October 16, 2008 at 10:57 pm

    I never knew we can make Panchakajjaya at home!! Reminds me of Udupi and Dharmastala!

    Thanks for the recipe!

    prathibalrao responded:
    October 17, 2008 at 2:11 am

    Hi Smitha,

    As you said this is the common prasad at these temples

    […] janmashtami and Ganesh chathurthi. I put up 2 varieties of panchakajayas on this blog earlier. (See Bengal Gram Panchakajaya and Tulsi Pooja Panchakajaya ). However, this is a good prasadam for those who are just starting […]

    dr meenakshi said:
    April 3, 2010 at 8:27 pm

    there r two types of chana dal (bengal gram)which one to use for curries?

      prathibalrao responded:
      April 3, 2010 at 10:18 pm

      Hi Dr.Meenakshi,

      Bengal gram of 4 varieties is available. But Chana dal is of only one variety which i have put up in the first image of this recipe. Bengal gram variety could be the normal small brown coloured one, Musumbi Kadle, Kabuli kadle etc. You may use either the Musambi kadle or the Kabulikadle(white coloured big one) I hope i am clear.

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