Panchmel dal, also known as Rajasthani Panchratna Dal is a traditional dal prepared with five varieties of lentils and pulses and is a great accompaniment for baati, rice or Roti. Panch means five and Mel is to mix… So this translates to a mixture of five dals.
1/4 cup whole Masoor
1/4 cup Chana dal
1/4 cup Arhar dal
1/4 cup whole Black Urad
1/4 cup Moong
2 tablespoons Ghee
1 tsp Cumin seeds
1 Onion chopped fine
4 cloves Garlic chopped fine
1 inch Ginger grated
2 Green Chillies slit
1 Bay leaves
1 Tomato chopped fine
1 inch piece of Cinnamon
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1/4 tsp Asafoetida
Juice of one lemon
1 tbsp Ghee
1 tsp Cumin seeds
2 Dry Red Chillies broken
Wash and soak all the dals in water for about three hours.
Heat ghee in a pressure cooker add the cumin seeds and allow it to crackle.
Add the onion, green chillies, ginger and garlic and saute until the onion turns translucent.
Add the bay leaf and cinnamon and saute for a few seconds.
Add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes turn mushy.
Add the soaked dals, salt and add enough water to pressure cook the dal. Pressure cook to one whistle, lower hear and cook for fifteen minutes.
Allow the pressure to release naturally. Once the pressure has released, check if the dals are cooked . When pressed between fingers it should mash easily.
Add the lemon juice and the coriander leaves and transfer the Rajasthani Panchmel Dal to a bowl.
Heat ghee in a pan . Add the cumin seeds and red chillies and toss it for a few seconds. Season the Rajasthani Panchmel Dal and serve along with rice, roti or baati.
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