Panchmel Dal (Five Lentils Dal) | Panch ratna dal | पंचमेल दाल
March 21, 2017
Panchmel Dal is a traditional Rajashtani recipe. Below is the traditional Rajasthani household recipe. Few optional ingredients are added in the notes section. You can add those ingredients for a different taste of Panchmel Dal . This is as special dish which combines the taste of different lentils and cooked in a variety of spices. This recipe of Panchmel Dal is power packed with proteins and is a special treat for the taste buds.
Quarter cup of Toor Dal Washed and soaked for at least 15 minutes
¼ cup of Urad dal Washed and soaked for at least 15 minutes
¼ cup of Masoor dal Washed and soaked for at least 15 minutes
Quarter cup of Channa dal Washed and soaked for at least 15 minutes
¼ cup of green whole moong Dal, Better wash it and kept it soaked for 8 hours***
One cup of finely sliced onion
One cup of finely sliced tomato
Salt as per requirement
One teaspoon of Oil
½ cup of Cilantro finely chopped
One teaspoon of Kashmiri chilli / Mirchi powder
½ teaspoon of turmeric /Haldi powder
One teaspoon of coriander/ Dhanya powder
Half teaspoon of Cumin / jeera powder
Half teaspoon of garam Masala
Ingredients for Tadka
One teaspoon of Mustard seeds
½ teaspoon of Jeera / cumin seeds
2 finely sliced green chilly
Half cup of finely chopped onion
One inch piece of ginger crushed
6 cloves of garlic crushed
Two teaspoon of Ghee
Half cup of finely chopped Coriander leaves
Take a the cooker and heat it and add oil in to it
Add onions which are chopped and sauté till it is translucent
Mix chopped tomato in to it and cook them for almost 3 minutes.
Add all the dried masalas like Kashmiri chilli powder, turmeric powder, coriander powder, Cumin powder and garam masala and fry in oil for a minute or two without getting it burned.
Dry fry the dal and all the ingredients for another 2 minutes.
Add water in to it so that it covers Dal and one inch above it.
Pressure cook the dal for around 12 minutes .
Let it release the pressure automatically
Once the pressure is released, open the lid and add the chopped cilantro and close the lid
Now in a pan add the ghee and heat it
Add the mustard / rai and cumin /jeera seeds in to it and allow it to splutter
Now add green chillies, Garlic as well as ginger and sauté till the raw smell of ginger and garlic is gone
Add it on the top of the Dal and mix properly.
Garnish with coriander leaves
Serve it hot.
Some preparations use 2 teaspoon of Amchur powder along with garam masala. Add 2 or 3 cloves (laung) for a special taste Add a pinch of asafoetida (hing) which is optional.
Serving size: 1 Cup Calories: 148 Fat: 12 g Carbohydrates: 14 g Protein: 10 g
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