Rajasthani Panchmel Dal (Panchratna dal )
Panchmel dal is a hearty and delicious dish from Rajasthan made with 5 different dals ,each contributing its own flavour, texture and nutrition to the dish. Panchmel dal is mostly served with baati, but it is equally delicious with rice or roti. ‘Panch’ means 5 and ‘mel’ is union , hence it is a mix of 5 different dals delicately cooked with flavorful spices.
Ingredients required :
Lentils : This panchratan dal uses 5 different lentils : toor dal, green moong dal, black urad dal, chana dal, and pink masoor dal.
Whole spices : Bay leaf, red chillies cumin seeds and cloves.
Dry spice powders : Salt, turmeric, red chili powder, fennel seeds, garam masala, and coriander powder.
Ghee or oil : You can use ghee or oil . I used ghee, use oil to make it vegan.
Others : Onions, tomatoes , garlic, fresh ginger, green chilies, cilantro (fresh coriander leaves), and lime juice.
You can find more dal recipes here :
Rajasthani Panchmel dal
Ingredients
- ¼ cup Toor Dal ( split pigeon peas)
- ¼ cup Chana dal
- ¼ cup Red lentils (split masoor dal )
- ¼ cup Split Green Mung dal
- ¼ cup Split Black Urad dal
- 2 tbsp Ghee
- 3-4 Cloves
- 2 Dry red chillies
- 2 Bay Leaves
- 3-4 cloves Garlic
- 1 tsp Cumin seeds
- 2 Green chillies sliced
- 1 pinch Asfoetida
- 2 Onions finely chopped
- 2 Tomatoes finely chopped
- 1 inch Ginger Chopped
- 1 tsp coriander powder
- ½ tsp Fennel seeds /saunf crushed/ coarsely grinded
- 1 tsp Red chilli powder ( or to taste)
- ½ tsp Turmeric powder
- ½ tsp Garam masala
- 1 tbsp Fresh coriander (chopped)
- ½ Lime
Instructions
- Combine all dals and wash them well with water. Soak the dals in water for at least 30 mins.
- Drain the water and add the dals to the pressure cooker. Add 3 cups of water, salt and turmeric powder. Pressure cook the dal for 3-4 whistles. Dal should be cooked properly.
- Switch off the heat and let the pressure release naturally.
- Next, grind the tomatoes in a mixer with ginger and green chillies. Keep aside.
- Heat oil or ghee in a kadhai or a pan on medium heat. Add cumin seeds and let them splutter.
- Carefully , add cloves, bay leaf and asfoetida. Add chopped garlic and saute for few seconds.
- Add chopped onions and saute till light brown in color. Next, add pureed tomatoes and salt. Cook until oil starts leaving the corners.
- Add all the spice powders - coriander powder, red chilli powder, crushed fennel seeds and garam masala. Cook for 1-2 minutes.
- Add the cooked dals to onion tomato mix carefully. Mix well and add hot water to adjust consistency. Boil dals for 3-4 minutes on medium flame . Add lemon juice.
2nd Tadka ( optional)
- You can add a 2nd tadka. It is optional but it enhances the taste a lot. Just heat 2 tbsp of ghee on medium heat.
- Once hot add 1 tsp of cumin seeds and a pinch of hing. Switch off the flame and add 1 tsp of kashmiri chilli powder.
- Immediately pour it on the dals . Add chopped fresh coriander and close the lid of the dals for 2-3 minutes. The dal will absorb the smoky aroma.
- Serve hot with roti, rice or baati. Enjoy!
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