RAJASTHANI PANCHMEL DAL / 5 LENTIL MIX CURRY

As the name suggests, this is a mix of five lentils. Spiced up with the flavors from Rajasthani cuisine, this lentil mix is my all time favrite. It’s creamy and rich dish. I liked the popular Dal Makhani but it’s later on a bit heavy on stomach and uses a lot of milk and butter. But this Panchmel Dal is the best and healthy too. It goes well with baati as traditionally served in Rajasthan. It can also be served with spiced rice dishes such as lemon rice, coconut fried rice or tawa pulaw, etc. I liked it as it is with chapatti. This dal is also known as Panchratna Dal where the meaning of Panch means 5 and Ratna means jewels. In Rajasthan because of scarcity of water vegetables are not available throughout the year. So curries like dal, gatte ki sabzi are very commonly prepared. This dish is rich in protein, very healthy and goes well with rice as well as chapatti, fulka or parantha. Today we will learn how to make this Rajasthani Panchmel Dal following this easy recipe with step-by-step picture.

INGREDIENTS:

¼ Cup Dal [each Chana, Yellow Moong, Red Masoor, Split Green Moong and toor dal]

¼ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

1 Large Onion, chopped

1 teaspoon grated Ginger

2 Tomatoes, chopped finely

3-4 Garlic Pods, crushed

½ teaspoon Asafoetida

½ inch Cinnamon

1 teaspoon Ghee

1 teaspoon Oil

½ teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

2-3 Green Chillies, chopped

1 teaspoon Kasoori Methi

Chopped Coriander

METHOD:

STEP 1 – Wash dal thoroughly and

  soak together for 30 minutes.

  STEP 2 – After 30 minutes, rinse many times till the white water cleans off.

STEP 3 – Now heat pressure cooker, add 1 teaspoon oil and add asafoetida in it.

STEP 4 – Add chopped tomatoes and green chillies in it and cook for 1 minute.

STEP 5 – Now add turmeric powder, coriander powder, cinnamon and salt and mix well.

Cook covered till tomatoes gets mushy and spices get cooked for around 2-3 minutes.

STEP 6 – Add dal

and 4 cups water in it.

Close the lid and pressure cook dal for 2 whistles.

Open the pressure cooker when pressure released.

STEP 7 – In another pan, heat 1 teaspoon ghee, splutter cumin and mustard seeds.

STEP 8 – Then add ginger and garlic in it and fry for 1 minute or until raw smell vanish.

STEP 9 – Add chopped onion in it and cook till light brown in colour.

STEP 10 – Then add red chilli powder and kasoori methi in it. 

Give a nice stir.

STEP 11 – Pour this tempering on the cooked dal and combine.

STEP 12 – Garnish with chopped coriander and serve.

Serve panchamel dal hot with rice or any Indian flat bread and relish…!!!