Panchmel Dal Recipe | Panchratna Dal Recipe
Panchmel dal or Panchratna dal is a signature dish of Rajasthani cuisine which is prepared by combining five lentils hence given the name panch means "five" and "mel" means 'combination"
Equipment
- Pressure cooker
- Non-stock Pan
Ingredients
For Pressure-cooking Dals
- 2 tbsp Chana dal (Bengal Gram split)
- 2 tbsp Moong dal or Mung dal (Yellow Split gram)
- 2 tbsp Masoor dal (Red Lentil)
- 2 tbsp Arhar dal or toor dal or Tuar dal ( split Pigeon peas)
- 2 tbsp Green dal or Moong Chilka dal (Green Split gram)
- 6 cups Water
- 1 tsp Salt
- 1/2 tsp Turmeric Powder
For Tadka (Tempering)
- 5 green chilies (For Garnishing)
- 2.5 tbsp ghee/oil
- 2 pinches asafoetida
- 2 small onion
- 8 garlic cloves
- 1.5 inch ginger
- 1 Tomato
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp salt.
- 1.5 tbsp lemon juice
For Second Tadka
- 1.5 tsp ghee/oil
- 1 tsp cumin seeds
- 2 pinches kashmiri red chili powder
Instructions
For Pressure-cooking Dals
- Take 5 types of lentils each 2 tbsp :chana dal, Moong dal, Masoor dal, Arhar dal, green dal
- Rinse well with water and soak in water for 3 hours. If we soak the dals in water, they take less time to cook.
- After 3 hrs, take out the dals from the water
- Boil 6 cups of water in a pressure cooker, Once it starts boiling add the lentil mixture to it,
- Further, goes 1 tsp salt and 1/2 tsp turmeric powder to it.
- Close the lid of the pressure cooker and cook till the dals are cooked properly. I had put the pressure cooker on fire for approximately 12 minutes on medium to high flame and then for 3 minutes on low flame.
- Switch off the gas, let the pressure release naturally. Open the lid of the cooker, mash it well with the back of the spoon.
For Tadka (Tempering)
- Take 1 small onion, 8 garlic cloves, and 1/5 inch ginger. We have to grind them to make a paste.
- Heat 2.5 tbsp ghee in a non-stick pan.
- Fry 5 green chilies in it. Take them out on a kitchen towel. We will use them for garnishing in the final preparation.
- Further, goes 2 pinches of asafoetida to the ghee.
- Add 1 finely chopped onion to it. Saute lightly.
- Additionally, add ginger-garlic-onion paste to it.
- Saute for 30-40 seconds till the raw smell goes.
- Further, add 1 finely chopped tomato to it.
- Now add 1 tsp chili powder,1/4 tsp turmeric powder,1/2 tsp salt or salt to taste,1/ tsp cumin powder,1 tsp garam masala to it, Mix well. cook till the ghee/oil separates from it.
- Add this tadka to the dal. Give it a stir and boil for 2-3 minutes.
- Switch off the gas. Add 1.5 tbsp lemon juice to the Panchmel dal and garnish with chopped coriander leaves.
- At the time of serving, give it a second tadka of cumin seeds.
For Second Tadka
- Heat 1.5 tsp ghee or oil in a pan. Crackle 1 tsp cumin seeds(jeera) to it. Switch off the gas, add 2 pinches of Kashmiri red chili powder to it.
- Quickly add this 2nd tadka to the dal.
- Serve the Panchratna Dal in a bowl and garnish with fried green chilis.
- Our tasty and nutrient-rich Panchmel dal is ready. Enjoy with phulka, jeera rice, steam rice or bati.
Notes
Tips and suggestions for Panchmel Dal recipe | Panchratna Dal recipe | Rajasthani dal
1.Rajasthanis love fried green chilies. I have used it for garnishing the dal, people who like to eat spicy food will enjoy it with the dish. Green chilies are placed on the top so those who do not like green chilies, can avoid eating it.
2.The consistency of the dal can be adjusted, if you are eating with roti, then thick consistency will be better whereas with rice the slightly thinner consistency will go well.
3.It is advisable to soak the dals well in water before making this Rajasthani Panchmel Dal otherwise it will take more time to cook them properly.