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Panchmel Dal

Panchmel Dal

Panchmel Dal is a traditional Rajasthani lentil recipe which is also called panchratna or panchkuti dal. It is a mix of 5 types of dals hence the name panchmel, where panch means five.
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

  • 1/4th Cup Chana Dal
  • 1/4th Cup Masoor Dal
  • 1/4th Cup Moong Dal
  • 1/4th Cup Urad Dal
  • 1/4th Cup Toor Dal
  • Salt to taste
  • 1/2 Tsp Turmeric Powder
  • 2 Nos. Tomatoes (Medium size)
  • Water as required
  • 2 Tbsp Ghee
  • 1 Tsp Cumin Seeds
  • 1 Tbsp Green Chilli
  • 1 Tbsp Finely Chopped Ginger-Garlic
  • 1/2 Tsp Asafoetida
  • 1/2 Cup Finely Chopped Onion
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1.5 Tsp Coriander Powder
  • Salt to taste
  • Water as required
  • 1/4th Tsp Garam Masala
  • Coriander leaves

Instructions
 

Soak Dal -

  • Take equal quantity of each masoor, moong, urad, chana and toor dal, in a bowl.
  • Wash it thoroughly for about 4-5 times or until clear water comes out.
  • Soak it in enough water for 30 mins.

Boil Dal –

  • In a pressure cooker boil dal along with tomatoes, turmeric and salt in enough water.
  • Cook for 3 whistles, one on high flame and 2 on a low flame.
  • Open the lid only when pressure is released by itself.

Tempering –

  • Heat ghee in a kadai. Splutter cumin seeds.
  • Now add green chilli, ginger and garlic. Give it a mix.
  • Next add finely chopped onions. Cook for 2 mins.
  • Flavour it with turmeric powder, red chilli powder and coriander powder.
  • Mix well and make sure the spices do not burn.
  • Add boiled (along with dal) tomatoes and salt.
  • Give everything a nice mix.
  • Cover and cook till tomatoes turn mushy. Stir in between if required.
  • Add boiled dal and mix well.
  • Adjust the consistency with water.
  • Finish it with garam masala and coriander leaves.
  • Let it boil and then simmer for about 5 mins. or till you get desired consistency.
  • Serve hot.

Video

Notes

• In case the spices (turmeric and red chilli powder) start burning, add a dash of water to prevent it from burning.
• Prepare in ghee for the added flavour and aroma.
• Do not overcook dal while boiling else the urad dal will turn sticky and mushy.