Rajasthani Dal Panchmel Recipe | Panchratna Dal Recipe

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Dal Panchmel, also known as Panchratna Dal and Panchkuti Dal, is a delicious and popular lentil delicacy from Rajasthan. "Panch" means five in Hindi, so, as the name suggests, the recipe involves use of five different lentils, which makes the preparation highly nutritious and wholesome. The tempering of ghee, asafoetida/hing and garlic further gives it a beautiful aroma making it utterly irresistible.

Traditionally Panchmel Dal is paired along with Bati and Churma, however, one can also enjoy this flavorful preparation with rotis, parathas or even plain and simple boiled rice. During summers, I also love to have the Khatti Meethi Aam ki Launji on the side along with Panchmel Dal & Rice and trust me, it makes for the most heartiest and comforting meal.


Rajasthani Dal Panchmel | Panchratna Dal


Dal is one of the most integral parts of any Indian meal. You would often find different kinds of dals being made such as Moong Dal, Chana Dal etc in the Indian households. How can we forget the most famous Dal Makhani which has carved its niche even on the international gastronomic platform. The South Indian Sambar made using Arhar or Toor Dal is another most relished lentil preparation, which is enjoyed not only in South but also in North India. Apart from that, the Dry Urad Dal is also very common at our home and we love to have it with rich lachcha parathas on the side.

This Panchmel Dal is another beautiful variety of Indian dal recipes and makes for a delicious accompaniment to your rice and roti preparations. So, without wasting any time further, let's see how it is prepared.


INGREDIENTS

  • Moong Chilka Dal - 1/4 cup
  • Masoor Dhuli Dal - 1/4 cup
  • Urad Chilka Dal - 1/4 cup
  • Chana Dal - 1/8 cup
  • Toor Dal - 1/8 cup
  • Finely chopped green chilies - 2 tsp
  • Cumin seeds - 1 tsp + 1/2 tsp for tempering
  • Bay leaves - 2
  • Black pepper corns - 5 to 6
  • Green cardamoms - 2
  • Cinnamon stick - 1 inch
  • Dried whole red chilies - 2 to 3
  • Ginger paste - 1 tsp
  • Garlic paste - 1 tsp
  • Chopped garlic - 1 tsp
  • Turmeric powder - 1 tsp
  • Red chili powder - 1 tsp
  • Crushed dhaniya seeds - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed kasoori methi - 1 tsp
  • Hing - 1/2 tsp
  • Salt - to taste
  • Pureed tomatoes - 1/2 cup
  • Ghee - 2 tbsp + for tempering
P.S - Fee free to use any dals of your preference.

Rajasthani Dal Panchmel | Panchratna Dal


METHOD

  • Start by thoroughly washing the dals at-least 3 times or until the water runs clear.
  • Soak all these dals in hot water for 1 hour.
  • After the soak time, pressure cook them on medium heat for 3 to 4 whistles along with 4 to 5 cups of water, little turmeric powder and salt.
  • Open the cooker once the pressure has released naturally.
  • While the dal is boiling, lets prepare the tadka.
  • Heat the ghee in a pan. Once it is sufficiently hot, add in jeera, bay leaves, black peppers, cardamom and cinnamon stick. 
  • Once the jeera splutters, add ginger and garlic paste. Fry for a few seconds.
  • Add in the turmeric powder, red chili powder, crushed dhaniya and a bit of more salt. Note, we added salt to dal also.
  • Saute nicely and then add green chilies along with pureed tomatoes.
  • Cook on medium until ghee starts separating.
  • The masala is cooked. Pour in the boiled dals and allow to cook for another 10 to 15 minutes on simmer. At this stage, you can also add in some more water along with the dal if it seems thick.
  • Mix in garam masala powder and crushed kasoori methi.
  • Temper just before serving. To do so, heat some ghee in a tadka pan. Once the ghee is hot, add chopped garlic. Lightly brown the garlic then switch off the flame. Immediately add hing, jeera, and whole dried red chilies to the hot ghee.
  • Pour the tempering over the dal and serve hot with phulka or rice.


Rajasthani Dal Panchmel | Panchratna Dal



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