Bringing a twist to ‘niramish shonibar’ with a recipe from the land of the Maharajas
These days I am a huge fan of one-pot recipes, and if they turn out to be lentil recipes then I am surely going to bookmark those. This Rajasthani Panchmel Dal or Panchratna Dal recipe cropped up to me when I was doing my previous month’s grocery shopping and saw mixed lentils in the product list.
Oh! You must be thinking, product list? Which supermarket offers that?? Well, I do my groceries from Amazon Pantry. It is super easy, hassle-free, delivers to my doorstep (which is 3 floors up and without a lift) and gives me super amazing offers & discounts. Relax, this ain’t any endorsement post!! I am not that lucky yet to get sponsorship from Amazon India.
Coming back to my mixed dal recipe, I won’t say that it is 100% authentic Rajasthani Panchmel Dal recipe, straight from any Marwar kitchen. BUT, hear me out, this one is damn delicious!
How to make Rajasthani Panchmel Dal?
Before this recipe, I tried making it with Onions, and I will confess that I didn’t like that even a bit. There are few recipes which are better left without Onions. However, I went full throttle with Garlic in this Mixed Dal recipe.
I have a superb Punjabi Dal Makhani recipe on my blog, which has taught me the importance of cooking North Indian recipes without Onion.
Are you a Pinterest lover?
If you are then you are in luck because I have an entire Pinterest Board dedicated to Dal Recipes or Indian Lentil Recipes. You can check out through this link.
So, let’s get started with the Rajasthani Panchmel Dal, shall we?
Panchmel Dal or Panchratan Dal is a traditional Rajasthani mixed lentil recipe that includes five different lentils, and is often served along with Bati, thus making the famous combo of Dal-Bati-Churma.
- 1 cup Mix Dal or, ¼ cup of each dals (Hari Moong, Masoor, Arhar, Chana & Urad Chilka)
- 6 tbsp Mustard Oil
- ½ tsp Carraway Seeds
- ¼ tsp Hing
- 4 Tomatoes pureed Large
- 10 Cloves of Garlic
- 2 inches Ginger
- 1½ tbsp Coriander powder
- 1 tbsp Cumin Powder
- 1 tsp Garam Masala powder
- 1 tsp Red Chili powder
- 2 tbsp Ghee
- ½ cup Coriander leaves for garnish
Pressure cook the dal with salt, turmeric powder and a drizzle of mustard oil. Allow 4-5 whistles and let the pressure cooker cool on its own. If the dal isn't cooked yet, allow 2-3 whistles more.
Heat Mustard oil and ghee in a pan and temper it with Hing and Carraway Seeds (Shahi jeera). As they splutter, add the tomato puree, grated and ginger and garlic. Fry this on medium heat.
As it reduces in half, add the powdered spices and fry for next 4-5 minutes.
Now, add the cooked dal in the mix and stir. Lower the heat and let it simmer for next 5-7 minutes. However, give it a stir from the bottom in every minute, other wise it will stick to the bottom and burn.
Check for the salt at this stage. Add the chopped Coriander leaves and serve.