Panchmel dal or panchratni dal comes from the colorful
. As the name suggests Panch + mel, this dal is a combination of 5 different dals. It’s very nutritious and protein rich. land of Rajasthan
Recipe of rajasthani panchmel dal
¼ cup chilkewali moong dal (split green gram)
¼ cup lal masoor (red lentils)
¼ cup arhar/ toovar dal (split pigeon peas)
¼ cup chana dal (split
¼ cup dhuli urad dal (split black gram)
Salt to taste
½ tsp turmeric powder
½ tsp cumin seeds
A pinch of hing (asafetida)
2 green chilies- chopped
1 inch ginger- chopped
2 medium tomatoes- chopped
1 tsp coriander powder
4 laung (cloves)
2 tej patta (bay leaves)
2 moti ilaichi (big cardamoms)
1 tbsp pure ghee (clarified butter)
- Mix all the above dals and wash them. Soak them for at least 1 hour. Drain and boil them in a pressure cooker with enough water, turmeric powder, salt and half of chopped ginger till cooked.
- When pressure drops, open cooker and mash the dals with the back of a ladle (karchhi).
- For tadka, heat ghee in a pan and add cumin seeds. When they change color, add hing, laung, tejpatta and moti ilaichi. Fry for a minute.
- Add green chilies and remaining ginger. Sauté for a few seconds. Add cumin powder, coriander powder and tomatoes. Cook till tomatoes are soft and pulpy.
- Immediately add the tadka to the boiled dal and cover. Let the simmering spices seep through the dal. Let the dal simmer on low heat for 5 minutes. Garnish panchmel dal with fresh coriander leaves.