Saturday, 21 January 2012

Rajasthani Panchmel Dal

panchmel dal

Panchmel dal or panchratni dal comes from the colorful land of Rajasthan. As the name suggests Panch + mel, this dal is a combination of 5 different dals. It’s very nutritious and protein rich.
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 Bengal gram)
¼ cup dhuli urad dal (split black gram)
Salt to taste
½ tsp turmeric powder

Tadka (tempering)

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)

  1. 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.
  2. When pressure drops, open cooker and mash the dals with the back of a ladle (karchhi).
  3. 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.
  4. 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.
  5. 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.

1 comment:

  1. Hiii

    I tried this out and it turned out to be yummy... thanks for sharing this...