Share Recipe

Panchmel/panchratna Dal (five mixed lentil)

Servings: 2-3
Boiling time: 8 minutes.
Preparation time: 5 minutes.
Frying time: 5 minutes.
Cooking time: 5 minutes.
Total time: 23 minutes

Dal is a kind of staple food or integral part of Indian cuisine; get ready to treat yourself and family with Panchmel dal from Rajasthani cuisine.

“Panchmail Dal,” also known as “Panchratna Dal,” is a rich, hearty lentil dish as the name declares, it is the combination made with a blend of five different dals: toor, chana, moong, masoor, and urad. History says that its origin from ‘Mewar Gharana’.

Panchmail Dal is typically enjoyed with hot Bajra Roti or Steamed Rice and is an integral part of Rajasthani and North Indian meals, often served at special occasions and festivals along with Baati , Bhafla Baati and Churma.

This delicious recipe can be served with tandoori Roti or with rice too.

Ingredients:

Urad Dal (Split black gram): 2 tablespoon
Chana dal (split Bengal gram): 2 tablespoon
Toovar Dal/Tovar dal (split pigeon pea): 2 tablespoon
Masoor Dal (split red lentil): 2 tablespoon
Mung Dal (split green lentil): 2 tablespoon
Turmeric powder: half teaspoon
Salt: 1 teaspoon (as per taste).
Whole Garam masala: (clove: 3, green cardamom: 1, cinnamon: 2”, black cardamom: 1, black pepper: 8-10)
Onion: 1 no. (Small)
Cumin: 1 teaspoon
Ginger: 2 inch piece
Garlic: 4-5 flakes
Garam masala powder: half teaspoon
Tomato: 2 no. (Small)
Ghee: 4 table spoon (you may use less amount)
Green coriander leaves: 2 tablespoon
Bay leaf: 2 no.
Green chilli: 1 no.
Red chilli: 1 no
Red chilli powder: 1 teaspoon
Water: 4 cups

Preparation:

Chop onion, ginger, garlic, green chilli and tomato into small pieces; grind all together to make a fine paste with help of water (if required).

Method:

Clean dal, boil all dal with salt and turmeric powder in the pressure cooker on high flame, bring to full cooking pressure, reduce to low flame and cook for couple of minutes; allow cooker to cool and open. Keep aside.

Seasoning:

Take fry pan, put ghee in it, and add cumin, bay leaf and whole Garam masala, sputter for few seconds.
Add ground masala, Fry about 2-3 minutes (Keep it stirring otherwise it may burn).
Add chilli powder, stir it for a minute, lower the flame; add boiled dal and add water to your requirement. Boil it about 3-4 minutes (Slow cooking brings taste) add coriander leaves and Garam masala; put off the flame.
Transfer into serving bowl, garnish with chopped coriander leaves and hot ghee with pinch of chilli powder. Serve hot with Rajasthani Baati , Bhafla Baati or Indian Bread.