Panchmel Dal

Panchmel Dal is a classic and creamy, rich and textured dal from the Rajasthani cuisine. It is often paired with Baati and Churma in a Rajasthani Thali. Panchmel dal is also known as the Panchratna dal. In Hindi, the word ‘panch’ means five. ‘Mel’ is mixture, and ‘Dal’ is a word for lentils. So in simple words, ‘Panchmel Dal’ means ‘Mix of 5 Lentils’.

Rajasthani cuisine is influenced by its rich heritage and arid climatic conditions. The little availability of fresh fruits and vegetables distinguishes their cuisine. Rajasthani cuisine has a never-ending platter with a plethora of dishes suitable for all palates.

From the tangy drinks to spicy starters, mouth-watering sabzis and dals and crunchy flatbreads (roti/naan) along with chutneys, achars, papad and chhash. And who can forget their melt in your mouth desserts. And thinking of Ghevar , still makes me drool ?

Our association with the Rajasthani Cuisine began, when we visited Rajasthan few years back for a wedding. Our trip was filled with binge eating and devouring all that Rajasthan had to offer. The historical forts, palaces, art, the food, and not to forget the humbleness and warmth of the people. By the end of the trip, our hearts and tummies were filled.

A mix of these 5 lentils is boiled and then cooked in a spicy onion – tomato masala resulting in a delightful medley of flavors and textures.

To make this mouth- watering Panchmel dal, I have used these 5 different types of lentils :

• moong dal (split green gram),
• chana dal (split Bengal gram),
• toor dal (split pigeon peas),
• masoor dal (split red lentils) and
• urad dal (split black gram).

To make this Panchmel Dal or Panchratna Dal, I usually add all the 5 dals in the same proportion, but you can change this to suit your taste. You can increase or the decrease the quantities of the dals as per your preferences.

Panchmel Dal

Recipe by Samrudhi MaheshCourse: Main, Lunch, DinnerDifficulty: Easy

Servings

5-6

servings

Prep time

20

minutes

Cooking time

40

minutes

Make this spicy dal from the Rajasthani thali

Ingredients

• 1/4 cup masoor dal (split red lentils )

• 1/4 cup toor dal (split pigeon peas )

• 1/4 cup chana dal (split Bengal gram)

• 1/4 cup urad dal chilka (split black lentils)

• 1/4 cup moong dal (split green grams)

• 1 teaspoon turmeric powder (haldi)

• 3 tablespoons ghee/ oil

• 2-3 Bay leaves

• 1 black cardamom

• 3-4 cloves
  

• 3-4 peppercorns

• 2 pinches of asafoetida (hing)

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon cumin seeds
  

• 1 medium-sized onion, finely chopped

• 2 medium-sized tomatoes, chopped

• 2-3 green chilies

• 1 tablespoon minced ginger

• 1 tablespoon minced garlic
  

• 1/2 teaspoon garam masala powder

• 2 teaspoons coriander powder

• 1/2 teaspoon black pepper powder

• 1/2 tablespoon Red Chilli Powder

• 2 dried red chilies (sukhi lal mirch)

• water – as required

• Salt to taste

• fresh coriander – to garnish

• Lemon juice (optional)

Directions

• In a large mixing bowl, add all the dals and rinse in it water for at least 3-4 times.
• In a pressure cooker add the mix of dals (lentils) along with required amount of water. 3 cups of water should be fine. Add 1/2 teaspoon of turmeric powder, 1 tablespoon of ghee/ oil and pinch of asafoetida.
• Cover the lid and pressure cook for 6-7 whistles over medium heat. Let the pressure release naturally.
• The dals should be completely cooked and you should be able to mash them with your fingers. You can mash some of the cooked dal using a ladle. Set is aside.
• In a large pan, heat ghee on medium heat.
• Then add mustard seeds and cumin seeds. Let the seeds crackle for a few seconds.
• Add bay leaf, peppercorns, cloves, and crushed black cardamom. Sauté for a few seconds.
• Add chopped onions and sauté for 2 minutes. Add green chilies and sauté for another minute.
• Then add minced garlic, minced ginger, and 2 dried red chiles.
• Fry for 2 minutes or until onion turns translucent.
• Add 1/2 teaspoon turmeric powder, 1/2 tablespoon red chili powder, 2 teaspoons coriander powder and mix well. Sauté over medium-low heat for 1 minute or until the oil leaves the side.
• Add chopped tomatoes, ground black pepper, and mix well. Cook for 2 minutes.
• Add 1/4 cup of water so that the masalas do not get burnt and mix well again.
• Cook for another 3-4 minutes or until oil starts oozing out from the sides.
  
• Now the masala is ready, add cooked dal to the pan and mix well. Add salt to taste and mix again. You can add water to adjust the consistency of the dal.
• Add garam masala powder, coriander leaves and mix well and boil for another minute. Turn of the gas.
• Garnish with coriander leaves and drizzle with some lemon juice and ghee.

Notes

•  You can make this dal using oil instead of ghee but for more authentic taste ghee is a must. Alternatively, you can use a combination of oil and ghee.
• If you have time you can soak the dals in water for an hour. Soaking the dals makes the cooking process easy and fast.  
• You can use an Instant Pot for cooking the dals as well. Pressure cook the dal with enough water, turmeric, ghee/ oil for 15 mins.
• You can adjust the amount of spice in this recipe as per as your taste.

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SUGGESTED SERVINGS:

Panchmel Dal pairs well with Baati– the traditional dish of Rajasthan. And this goes well with Jeera Rice and Papad.

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