panchmel dal

Famous Rajasthani panchratna dal made from five lentils.

Panchmel Dal

bengal gram dal ((chana dal))

green gram dal ((moong dal))

pink lentils ((masoor dal))

pigeon peas spilt and skinned ((tuvar dal

black gram ((urad dal))

water

cardamom

cloves

green chilli, (crushed)

red chillies, (broken)

½ inch ginger (, crushed)

tomato, (chopped)

cumin seeds

turmeric powder

Garam Masala Powder

asafoetida powder ((hing))

oil (or ghee (clarified butter))

salt

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

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

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

Mash the cooked dal lightly.

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

pressure cooking lentils

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

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

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

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

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

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

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

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

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

making panchmel dal

Although its name suggests royalty, a Panchmel or Panchratna Dal, native to the Indian state of Rajasthan and made with five kinds of lentils, is an easy enough dish to cook up for a weeknight. It&#039;s extremely nutritious and delicious and it&#039;s also vegan, soy-free, nut-free and gluten-free.

Rajasthani Panchmel Dal

toor dal ((split pigeon peas))

urad dal ((blackgram lentils,

chana dal ((bengalgram dal))

masoor dal ((pink lentils))

moong dal

bay leaves ((optional))

vegetable oil

mustard seeds

dry red chili peppers

onion ((finely diced))

tbsp ginger-garlic paste ((use less

tomatoes ((diced))

coriander powder

cumin powder

tsp ground cardamom ((green cardamom))

turmeric

tsp paprika ((optional))

tsp garam masala

Salt

tbsp cilantro ((finely chopped))

Cook the dal with the bay leaves, if using, until really soft. In an Instant Pot pressure cook on high pressure for 10 minutes and do a manual release after 10 minutes or let the pressure release naturally. In an Indian-style pressure cooker, cook for four whistles of the pressure regulator. Make sure you cover the lentils with 2-3 inches of water at least before pressure cooking.

Heat the oil in a saucepan or dutch oven. Add the mustard and once it sputters, add the red chili peppers.

Next add the onions and saute them for about five minutes over medium-high heat or until they brown. Add some salt to help them along.

Add the ginger-garlic paste, stir fry for a few seconds, then add tomatoes and mix them in.

Add the turmeric, cumin, coriander, cardamom powders and the Kashmiri red chili powder or the paprika, if using. Saute for a minute to mix. Put a lid on the pot and let the tomatoes cook down until pulpy and soft.

Add the cooked lentils to the pot with any cooking water and stir to mix well.

Add water if necessary to thin the dal out to your liking. Bring it to a boil, lower the flame and let it simmer around 10 minutes so all the flavors merge. Sprinkle on the garam masala--start with less and add more per your taste.

Add salt as needed and garnish with cilantro. Serve hot.

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Panchmel Dal

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