Introduction
Panchmel Dal, also known as Panchratna Dal, is a traditional Rajasthani dish made from a blend of five different lentils, cooked with fragrant spices. It’s a protein-rich, comforting staple often paired with baati or steamed rice, reflecting the rich yet resourceful cuisine of arid Rajasthan.
Sections and Recipe Details
1. Preparing Panchmel Dal
Ingredients:
- 2 tbsp toor dal (split pigeon peas)
- 2 tbsp moong dal (split yellow gram)
- 2 tbsp chana dal (Bengal gram)
- 2 tbsp masoor dal (red lentils)
- 2 tbsp urad dal (split black gram)
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 tsp cumin seeds
- 2–3 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- ½ tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp ghee or oil
- Fresh coriander for garnish
Instructions:
Boil the Dal:
- Wash and soak all dals together for 30–45 minutes.
- Pressure cook with turmeric and salt for 3–4 whistles or until soft.
Prepare the Tempering:
- Heat ghee in a pan. Add cumin seeds, followed by garlic, ginger, and green chilies.
- Add onions and sauté till golden. Add tomatoes, red chili powder, and cook until soft.
Combine:
- Pour the cooked dal into the pan, mix well, and simmer for 5–7 minutes.
- Adjust consistency with water if needed. Garnish with coriander.
3. Pro Tips for Perfect Panchmel Dal
- Soaking: Helps reduce cooking time and improves digestibility.
- Consistency: Should be medium-thick—not too watery.
- Ghee Finish: A final drizzle of ghee enhances flavor.
4. Serving Suggestions
- Traditional: Serve with baati and churma in a Rajasthani thali.
- Everyday Meal: Enjoy with steamed rice or jeera rice and papad.
5. Variations of Panchmel Dal
- Add asafoetida (hing) for extra depth.
- Use mustard oil for a smoky Rajasthani touch.
6. Fun Fact
Panchmel Dal is said to have originated from temple kitchens, where it was served as prasadam, utilizing leftover lentils from various offerings.
Source: https://hebbarskitchen.com/panchmel-dal-recipe-pancharatna-dal/