Panchmel Dal Recipe | Rajasthani Pancharatna Dal
Panchmel Dal is a traditional Rajasthani dal made my mixing together five different types of lentils along with a spicy tempering.
Recipe Info
Ingredients For Panchmel Dal Recipe | Rajasthani Pancharatna Dal
- 2 Tablespoons Yellow Moong Dal (split & skinned green gram)
- 2 Tablespoons Chana Dal (Split Chickpeas)
- 2 Tablespoons Masoor Dal (Split Red Lentils)
- 2 Tablespoons Toor Dal (Arhar Dal / Split Pigeon Peas)
- 2 Tablespoons Urad Dal (Split Black Gram)
- 1 Onion
- 2 Tomatoes
- 3 Cloves of Garlic
- ~1 Inch Piece of Ginger
- 1 Green Chilli
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/8 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Turmeric Powder (Haldi)
- 3/4 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Panchmel Dal Recipe | Rajasthani Pancharatna Dal
- Take yellow moong dal, chana dal, orange masoor dal, toor dal & split urad dal and wash them thoroughly.2 Tablespoons Yellow Moong Dal (split & skinned green gram), 2 Tablespoons Chana Dal (Split Chickpeas), 2 Tablespoons Masoor Dal (Split Red Lentils), 2 Tablespoons Toor Dal (Arhar Dal / Split Pigeon Peas), 2 Tablespoons Urad Dal (Split Black Gram)
- Add the lentils in a pressure cooker along with 2 cups of water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder (haldi). Pressure cook the mixture for 7-8 minutes or till you get 2 whistles. Turn off the heat and let the steam come out before opening the cooker.
- Take oil in a pan and add some cumin seeds and asafoetida to it.1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil, 1/8 Teaspoon Heeng (Asafoetida)
- When the cumin seeds start to splutter, add some minced ginger, garlic and finely chopped green chillies to the pan.3 Cloves of Garlic, ~1 Inch Piece of Ginger, 1 Green Chilli
- Add finely chopped onion and fry them till they start to turn golden brown.1 Onion
- Then add the remaining salt, turmeric powder and red chilli powder to the pan.1 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt, 3/4 Teaspoon Red Chilli Powder
- Add finely chopped or pureed tomatoes. Sauté till the tomatoes and cooked and the gravy starts leaving oil on the sides.2 Tomatoes
- Then add the steamed dal to the pan.
- Add 1/2 to 1 cup of water to adjust the consistency. Mix well and bring it to a boil.
- Sprinkle some finely chopped coriander leaves on top.1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- Panchmel Dal is ready. Serve it hot with roti, paratha, bati or rice.
