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Panchmel Dal Recipe | Rajasthani Panchratna Dal
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Panchmel Dal recipe is a mixed dals (lentils) cooked together and tempered in a spice mix to enhance the flavors and make for a whole some meal with rice or any type rotis but specially with Angakadi roti (bread). The different dals used in this preparation provide a combination of health benefits and flavors in a single dish.
The recipe is a good option to be served as a gravy option in the main course for party or family meet ups. One can up their gravy game by trying other gravy based preparations like Chickpea Masala | Chole Masala, Spinach Cheese Kofta Curry and Kadhai Paneer.
I had done this Panchmel Dal, long back with Angakadi. But it was in one post and I wanted to separate them.
A recipe which I have learnt from my sister to perfectly accompany Angakadi. It has the right spice factor as well as the thickness needed.
The goodness of so many dals (lentils) make it a perfect everyday dal also or when you are looking for a change.
I usually serve this dal with chutney, salad, curd and loads of ghee. This Rajasthani pancharatna dal is also perfect to serve as main dish in a party with any type of paranthas, pooris or rotis.
How to Make Panchmel Dal at Home?
Panchmel Dal
Ingredients
for the dal
- ¼ cup split red gram tur dal, arhar dal
- ¼ cup split green gram moong dal
- ¼ cup split red lentil masoor dal
- ¼ cup split bengal gram chana dal
- ¼ cup split black gram urad dal
- ½ tsp turmeric powder haldi
- to taste salt
for the tempering (tadka)
- ¼ tsp mustard seeds rai
- ¼ tsp cumin seeds jeera
- a pinch asafetida hing
- ¼ tsp all spice powder garam masala
- ½ tsp roasted cumin seeds
- 2-3 tomatoes finely chopped
- 1-2 onions finely chopped
- 1 inch ginger chopped or grated
- 3-4 green chili finely chopped
- 2-3 dry red chilies
- 2 tbsp ghee clarified butter
Instructions
for the dal
- Soak dals together for atleast 1 hour. Put dals in a pressure cooker & add salt & turmeric powder to it. Boil them.
- In a separate small bowl soak dry red chilies. Finely ground red chilies into a paste using a mortar & pestle. Do not discard the water in which it was soaked.
for the tempering (tadka)
- In a wok, prepare the seasoning. Add ghee, asafetida, cumin seeds, mustard seeds, red chili paste, garam masala, cumin powder and green chilis. Once roasted, add onion & ginger. Fry till they turn golden brown. Now add tomatoes & fry them till they leave ghee.
- Once the tempering is done, add cooked dal and cook for 4-5 minutes on slow flame. You can adjust salt and water if required. Serve Panchmel Dal with Angakadi, roti, phulkas or paranthas of your choice.
