Panchmel Dal
Panchmel Dal is a delicious Indian dal with a mix of five lentils - masoor dal, yellow moong dal, toor dal, urad dal, and green moong dal. Learn how to make Rajasthani style panchratan dal.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Cup Panchmel dal (1/4 Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal)
- 4 Cup Water
- 1 Cup roughly chopped tomato
- 1 - 2 green chillies chopped
- 1 tablespoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 1 teaspoon red chilli powder
- 4 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 2 dry red chilli
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon Garam Masala ((see recipe))
Instructions
- 1
Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 - 2 hours.
- 2
After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
- 3
Pressure cook the dal over medium heat for 2 – 3 whistle or 10 - 15 minutes. Allow the steam to release naturally from the pressure cooker.
- 4
Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
- 5
To prepare tempering, heat ghee in a kadhai.
- 6
Add cumin seeds, red chilli, asafoetida and fry for 10 - 20 seconds to release the aroma of the spices.
- 7
Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
- 8
Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 - 6 minutes over low heat. Turn off the heat.
- 9
Garnish panchmel dal with chopped coriander.
- 10
Serve panchmel dal with basmati rice, bati or Chapati.