Ingredients
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1/4 cup Chana Dal
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1/4 cup Chilka Urad Dal
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1/4 cup Chilka Moong Dal
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1/4 cup Tuvar Dal
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1/4 cup Masoor Dal
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1/2 tsp Turmeric Powder
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Salt as per taste
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2-3 Bay Leaves
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3 Cloves
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1 Cinnamon Stick
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2-3 spoon Malaysian Palm Oil
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1 cup Water
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1 tsp Cumin Seeds
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Pinch of Asafoetida Powder
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3-4 finely chopped Garlic Cloves
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1 finely chopped small Ginger Knob
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2 finely chopped Green Chillies
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1 finely chopped medium sized Onion
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5-6 finely chopped Tomatoes
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2 tsp Red Chilli Powder
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1.5 tsp Coriander-Cumin Powder
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1 spoon Garam Masala
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2 tbs plus more Kasuri Methi
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Chopped Coriander
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3 spoon Oil
About
Rajasthani Panchmel Dal, also known as Panchratna Dal, is a traditional lentil dish from Rajasthan. It is made using five different types of lentils—moong, masoor, chana, toor, and urad dal—cooked together with aromatic spices. The dal is tempered with ghee, garlic, cumin seeds, and dried red chilies for added flavor. It is a rich, nutritious, and hearty dish, commonly served with roti or rice. The dish is known for its robust and earthy taste, often enjoyed during special occasions and meals.
Steps
1
Done
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Soak all dals for 3-4 hours, then pressure cook with turmeric, salt, bay leaves, cloves, cinnamon, oil, and water for 3 whistles. |
2
Done
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In a pan, heat oil, add cumin seeds, asafoetida, garlic, ginger, green chilies, onion, and salt, frying until golden-brown. |
3
Done
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Add tomatoes, cook dry, then add turmeric, red chili powder, coriander-cumin powder, and fry well. |
4
Done
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Add cooked dal, mix, adjust water, and stir in garam masala and kasuri methi. |
5
Done
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Optionally, prepare a tadka with kasuri methi, red chili powder, and pour over dal, garnish with coriander, and serve with rice. |