Panchmel Dal / Rajasthani Five lentils

Panchmel dal

Panchmel Dal / Rajasthani Five lentils

Panchmel dal / Panchratna dal. A delicacy from Rajasthan, this dal, as the name suggests, is a combination of 5 lentils.

Undoubtedly, dal is a comfort food in every home in India. Be it in the form of sambhar in South India, varan in Maharashtra, pappu in Andhra or just a simple dal in other parts of India, this high protein & humble dish plays an important role in everyday meal.

No need to add that Panchmel dal is no exception. In addition to high protein, it is very simple, tasty and sathwik dish. Traditionally, it does not use onion and garlic. However, if you want, you can very well add them.

It goes very well with Rajsthani bati or plain roti or jeera rice.

Panchmel Dal

You are free to use any measuring cups
Prep Time10 mins
Cook Time20 mins
Soaking time30 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Rajasthan
Keyword: tur dal, channa ddal, masoor dal, mung dal, urad dal, panchratna, panchmela
Servings: 4 people
Author: Rama G

Ingredients

  • 2 tbsp Channa dal
  • 2 tbsp Tur dal
  • 2 tbsp split mung dal (with or without skin)
  • 2 tbsp urad dal
  • 2 tbsp masoor dal
  • 1 tsp turmeric powder
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 4 cloves
  • 2 cinnamon sticks
  • 2 dry red chillies
  • asafoetida
  • 2 green chillies slit lengthwise
  • 1" piece ginger chopped finely
  • 2 medium tomatoes finely chopped
  • 1 tsp chilli powder
  • 1 tsp coriander powder

Instructions

  • Soak all dals for 30 minutes atleast. 
  • Pressure cook with turmeric powder and enough water for 3 to 4 whistles. Once the cooker settles, mash the dal lightly. 
  • Heat oil in a pan. Add asafoetida, cumin seeds, cloves, cinnamon stick and red chillies. 
  • Once the spices are roasted, add green chilli and ginger and sauté for few minutes.
  • Add tomatoes, salt and sauté further till the tomatoes are cooked. 
  • Add the cooked dal, cover and boil on low flame till the masalas blend well with the dal.

Notes

  1. Traditionally, Rajasthan being a desert and arid area, the natives use ghee for tempering. But, by default, I have used oil. However, if you want, you can use ghee. 
  2. You can use garam masala powder too for more spiciness.

You may also Like:

Gujarati Dal

Amritsari Dal

Oriya Dal

 

 

No Comments

Post A Comment
Recipe Rating




Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy