Panchmel Dal Recipe (Rajasthani Dal)
Five dals make this panchmel dal, cooked with flavourful spices and served with pulav or rice
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.
If you like this recipe, you can also try other Dal recipes such as
- 1 cup Mixed lentils , containing equal proportions of black split (urad dal + toor dal + yellow moong dal + channa dal + masoor dal)
- 2 Tomatoes , finely chopped
- 2 Green Chillies , slit vertically
- 2 Dry red chillies
- 1 inch Ginger , grated
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Bay leaves (tej patta)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 tablespoon Lemon juice
- Salt , as required
- Red chilli powder , as required
- Sugar , a pinch or jaggery (optional)
- Ghee , for cooking and serving
How to make Panchmel Dal Recipe (Rajasthani Dal)
Begin the Panchmel Dal Recipe by soaking all the dals in a bowl filled with water, for about an hour. After an hour, cook the dals in 3 cups of water with salt, till it becomes very soft. See video recipe of how to cook lentils using pressure cooker.
Next, heat 2 tablespoons of ghee in a heavy bottomed pan. Add in the cumin seeds and allow it to crackle. Follow this with the red chillies, roasting it for a few seconds until browned, and then add in the ginger, green chillies and tomatoes, and sauté everything together till the tomatoes are soft.
Next, add in the bay leaves, asafoetida, turmeric powder, coriander powder, amchur powder and garam masala powder to the tomato mixture, stirring for a few minutes until you notice it forms a masala.
Finally, add in the cooked dal into this tomato masala mix, and stir to combine everything well. Adjust the consistency of the panchmel dal by adding a little water if you find it too thick. Check the salt and spice levels and adjust to suit your taste. Allow the panchmel dal to simmer on low heat for about 5 minutes and turn off the heat. Finally stir in the chopped coriander leaves.
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