Panchmel Dal

 Panchmel Dal 

Rajasthani Panchmel Dal is a traditional Rajasthani dal. It is the most often served dal along with Dal Baati, which is another popular dish from the Rajasthani Cuisine.  Panch mean five in hindu and hence the name Panchmel that is delicately blended together adding various spices.

It can be served  Bati accompanied with Haldi ki Sabzi and Gajar ka halwa(basically winter delicacy). 

Ingredients

  • 1/4 cup Arhar dal (Split Toor Dal)
  • 1/4 cup Masoor Dal (Whole)
  • 1/4 cup Chana dal (Bengal Gram Dal)
  • 1/4 cup Black Urad Dal (Whole)
  • 1/4 cup Green Moong Dal (Whole)
  • 2 tablespoons desi ghee
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 Tomato, finely chopped
  • 1 Onion, finely chopped
  • 4 cloves Garlic, finely chopped
  • 1 inch Ginger, finely chopped
  • 2 Green Chillies, slit vertically
  • 1 Bay leaves (tej patta)
  • 1 inch Cinnamon Stick (Dalchini) , broken
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1/4 teaspoon Asafoetida (hing)
  • Salt , as required
  • 1 Lemon , juice extracted

For Tadka

  • 1 tablespoon desi ghee
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Dry Red Chillies , broken

 Method to make Panchmel Dal 

  1. To begin making the Rajasthani Panchmel Dal, after washing with lot of water, soak all the dals in 3 cups of water for about 3-4 hours.  
  2. Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle. 
  3. Add the onion, green chillies, ginger and garlic and saute until the onion  are soft and translucent.
  4. Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through.
  5. Add chopped tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened.
  6. Add soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal.
  7. Cover the pressure cooker, and pressure cook the Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through.
  8. Turn off the heat and allow the pressure to release naturally. Once the pressure is released, check if dal is cooked well to perfection. Once pressed between fingers it should mash easily.
  9. Add lemon juice, mix well, garnish with chopped coriander leaves and transfer the Rajasthani Panchmel Dal to a serving bowl.
for Tadka:  heat ghee in a pan over medium heat. Add the cumin seeds and red chillies and allow it to roast for a few seconds. Turn off the heat and add this tadka to the Rajasthani Panchmel. Serve it hot with rice or bati. we even eat with laccha paratha along with sabji. 

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