Panchmel Dal

  

 Rajasthani Panchmel Dal also known as Panchkuti is a traditional Rajasthani dal recipe. It is a staple in almost every household in Rajasthan. The Panchmel Dal is most often served along with Dal Baati, that is another popular dish from the Rajasthani Cuisine.  Panch mean five in hindu and hence the name Panchmel that is delicately blended together using various spices.

 

 Ingredients

for pressure cooking:

¼ cup tuvar dal

1.4 cup urad dal

1/4 cup moong dal

1/4 cup masoor dal

1/4 cup chana dal 

1/2 tsp turmeric pdr

salt 1/2 tsp

bay leaves 2

ghee 1 tsp

water 3 cups 

for dal:

ghee 2 tbsp 

bay leaf 1

cloves 4 

cardamom 1

cumin 1 tsp

dry red chili 1

 onion 1 finely chopped

ginger-garlic paste 1 tsp

turmeric pdr 1/4 tsp

chili pdr 1 tsp

coriander pdr 1 tsp

cumin pdr 1/2 tsp 

salt 1/2 tsp

tomatoes 2 finely chopped

garam masala 1/4 tsp

kasturi methi  crushed 1 tsp

coriander leaves finely chopped 1-2 tbsp 

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for tempering:

ghee  1tsp 

cumin 1 tsp

chili pdr 1/4 tsp

dried red chili 1 

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Instructions 

In a bowl take all the dals, wash well, soak for 30 minutes.

Transfer the soaked dal into the pressure cooker, add ½ tsp turmeric, ½ tsp salt, 2 bay leaf, 1 tsp ghee and 3 cups water.

pressure cook for 5 whistles or until the dal is cooked completely.

once the pressure releases, open the cooker and check if the dal is cooked well. keep aside.

in a large kadai heat 2 tbsp ghee. add 1 bay leaf, 4 cloves, 1 black cardamom, 1 tsp cumin and 1 dried red chili.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.

Next add ¼ tsp turmeric, 1 tsp chili powder, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.

saute until the spices turn aromatic.

add 2 tomatoes and saute until the tomatoes turn soft and mushy.

now add cooked dal and mix well adjusting consistency as required.

cover and simmer for 10 minutes or until the flavours are well absorbed.

further add ¼ tsp garam masala, 1 tsp kasturi methi and 2 tbsp coriander. mix well.

to prepare the tempering, heat 1 tsp ghee. add 1 tsp cumin, ¼ tsp chili powder and 1 dried red chili.

immediately pour the tempering over dal. make sure the tadka doesn't get burnt.

Enjoy the panchmel dal or pancharatna dal with roti or jeera rice.

 

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