Step 1

Rinse all the dals for a couple of times in water.

Step 2

Then soak the dals in water for 30 to 45 mins. After 30 to 45 minutes drain all the water.

Step 3

Pressure cook the dals for 4 to 5 whistles or till they are completely cooked.

Step 4

Mash the cooked dal lightly.

Step 5

If the dal mixture look thick, then add some water and stir to get a medium consistency in the dal.

Step 6

In another pan, heat oil or ghee. Add cumin seeds. Let them splutter. Then add the cloves, cardamoms, broken red chilies.

Step 7

Fry till the red chilies change color. Add the crushed ginger and green chilly. Fry them till the raw aroma of ginger goes away.

Step 8

Add the chopped tomatoes, asafoetida, turmeric powder and garam masala powder.

Step 9

Fry the masala well on a low flame till the tomatoes become soft and mushy. The oil or ghee will also separate.

Step 10

Now add this fried tempering mixture to the dal. Mix well.

Step 11

Simmer the dal for 10 minutes so that the flavors of the spices infuse well with the lentils.

Step 12

Add salt and mix well.  garnish it with coriander leaves. This part is optional.

Step 13

While serving, you can top the dal panchmel with 1 to 2 teaspoons ghee in the serving bowl.

Step 14

Serve panchmel dal with rotis, rice, jeera rice or dal bati – a famous and unique rajasthani recipe made from wheat flour.