Rajasthani delicacy Panchmel Dal sometimes identified as Panchratan dal is a very classic preparation of culinary landscape of desert state, if you translate the meaning of Panch means Five & Mel means Mix ie combo of five dals, ( Urad Dal, Channa dal, Moong dal, Toor dal, Massor dal) hence is rich in protein and is included as a part of a regular healthy diet.
This dal has Lip smacking taste…flavoured with spices & desi ghee tadka, Panchmel Dal gets a nice tangy twist from amchur powder which makes it tongue-tickling treat.
Since my collage days I have many Marwari friends who introduced this Panchmel dal to my taste, one thing very prominent in Marwari foods is they use whole lot of Desi Ghee (Clarified Butter) in their food which gives nice and rich flavour to their food. This dish is very simple and quick to make at home. It is a common household recipe but is also made during the festive seasons as a part fasting or vrat.
If you are bored of eating the same kind of Dal every day then call for a change and prepare Panchmel Dal instead!
This dal is best served with Missi roti, Khoba roti, Bati, Cumin rice, Lemon rice, Tawa Pulav etc
Prep Time: 2-3 hour
Cook Time: 45 minutes
Serve: 2-3 person
Level Of Cooking: Easy
Ingredients for Rajasthani Panchmel Dal Recipe
2 Tablespoons Whole Green Gram (Moong) or Split Green Gram Lentils
2 Tablespoons Chana Dal (Bengal Gram Lentils)
2 Tablespoons Toor Dal/Arhar (Split Pigeon Peas Toor Lentils)
2 Tablespoons Urad Dal (Split Black Lentils)
2 Tablespoons Masoor Dal (Red Lentils )
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Asafoetida (hing)
1 Teaspoon Ginger Garlic paste
1 Green Cardamom
1/4 Teaspoon Fennel seeds
1 Green Chili, slit lengthwise,
1 medium Tomato, finely chopped
1/2 teaspoon Coriander Powder
1/2 teaspoon Turmeric Powder
1/2 teaspoon Dry Mango Powder (Amchur powder)
1/2 teaspoon Red Chili Powder
2 tablespoons Oil or Ghee
2 tablespoons chopped Coriander Leaves
Salt to taste
Chef’s Recipe :
1) Wash and soak all dals in enough water for one hour
2) In a pressure cooker add all the Dals, add Turmeric powder, salt and 1 teaspoon of oil, 3 cups of water and pressure cook for 30 minutes or longer. Turn the stove off and wait until steam goes
3) Open the pressure cooker and turn the stove on to medium heat, mix dal well so there are no lumps, add water at this stage if you find dal is thick.
4) In PAN heat 2 tbsp clarified butter (ghee) or Oil Add cumin seeds and asafoetida powder once cumin seeds splutter add ginger garlic paste, green cardamom, fennel seeds, coriander powder, chopped tomatoes, red chili powder, dry mango powder. Cook until tomatoes turn mushy.
5) Add cooked Dal to pan. Mix Add water to adjust consistency add green chilies. Simmer dal for 5-7 minutes on low to medium heat.
6) Turn off the heat garnish with chopped coriander leaves and prepare for serving.
Your Rajasthani Dal is ready for serving with Missi roti, Khoba roti, Bati, Rice.
Important TIP :
- There is a difference in Tablespoon and Teaspoon, read the instructions carefully otherwise you will spoil the taste.