Rajasthani Panchmel Dal Recipe
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.
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Pressure Cooker
Ingredients
- 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
Instructions
- 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.