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Panchmel Dal
Serves 4
70 mins
276 Kcal
The most common traditional Rajasthani dal, Panchmel or Panchratna Dal, is made by mixing five kinds of lentils, "Panchmel" literally means "five together". Traditionally, it involves moong dal or yellow split lentils, chana dal or split Bengal gram, urad dal, black split lentils, toor dal- pigeon peas and masoor dal or red lentils. The novelty of this combination not only extends to the flavour but also adds to the protein and fibre content, making it a wholesome addition to Indian meals. Washed and soaked lentils are pressure-cooked until soft. The dal is then tempered using cumin, mustard, garlic, ginger, and green chillies with ground spices like turmeric, red chilli powder and coriander powder. Hing is also usually added for its strong aroma and digestive properties. Panchmel Dal goes quite well with rice and Indian bread like roti, naan or bajra rotis. A garnish of fresh coriander adds flavour and presentation to the panchmel dal recipe. This dal is the typical dish in Rajasthani thalis, and of course, it is in great demand, especially during the festivals. With special spices and various lentils, this Panchmel Dal provides a delicious, nutritious experience.
Ingredients required for Panchmel Dal
- 1/2 cup toor dal
- 1/4 cup urad dal
- 1/4 cup moong dal
- 1/4 cup chana dal
- 1/4 cup masoor dal
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- 1/4 cup chana dal
- 2.4 tbsp ghee
- 1 dried red chilli
- 1 onion
- 1 tbsp coriander powder
- 1 tsp ginger garlic paste
- 1 tsp red chilli powder
- 1/2 tsp cumin powder
- 3/4 tsp chilli powder
- 2 tsp cumin seeds
- 1/4 tsp garam masala
- 1/2 tsp salt
- 4 clove
- 1 black cardamom
- 2 tomato
- 2 tbsp coriander leaves
- 1 tsp kasuri methi
- 2 bay leaves
Cooking steps for Panchmel Dal
- 1Explore the recipe for Panchmel dal with us. Soak ¼ cup of each: toor dal, urad dal, moong dal, masoor dal, and chana dal. Wash them and soak them in water for about 30 minutes so the lentil goes soft.
- 2Add them to the pressure cooker along with turmeric, 1/2 teaspoon salt, 2 bay leaves, 1 teaspoon ghee, and 3 cups of water. Close the lid of the pressure cooker and steam for 5 whistles or till the lentils are soft and mushy in texture when cooked. After the pressure subsides, open the lid and check if the lentils have been cooked perfectly. If they are too thick, add some water per your preferred consistency. The cooked dal is set aside.
- 3Heat 2 Tbsp of ghee in a large kadai over a low flame. Add bay leaf, four cloves, 1 black cardamom, 1 Tsp cumin seeds, and 1 dried red chilli. Allow all the whole spices to saut until the fragrance comes from them.
- 4Add the one finely chopped onion and 1 teaspoon ginger garlic paste. Saut them until the onions become golden brown and fragrant. Once the onions get cooked, add the rest-which includes a ¼ teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon salt. Stir well, and let cook spices for a minute or when they become aromatic.
- 5Add two chopped tomatoes, cook until they soften and turn mushy, and stir occasionally to prevent the spices from getting burnt.
- 6Now put the cooked dal, which is prepared, into the kadai after the tomatoes get cooked. Let it mix well to ensure that the dal gets very well mixed with the onion-tomato-spice mixture. The consistency of the dal should be as per your preference, either thick or thin. Simmer the dal over low flame for 10 minutes so that flavours infuse well together.
- 7Add final seasoning. Once the dal is simmered, add ¼ Tsp of garam masala, 1 Tsp crushed kasuri methi, and 2 tsp fresh coriander leaves. Mix well and let the dal simmer for another minute.
- 8Heat a small pan with 1 Tsp ghee. Add 1 Tsp cumin seeds, and let them crackle. When they start to crackle, add ¼ Tsp chilli powder along with 1 dried red chilli. Pour this tadka into the dal, which simmers as it spreads, so that it doesn't burn at the bottom of the pot.
- 9Now mix it once last time and serve. Serve this luscious and full-bodied Panchmel Dal recipe with steamed jeera rice, roti, or paratha. Serve garnished with extra fresh coriander leaves, if desired.