Name: Rajasthani Panchmel Dal Recipe
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: Whole black urad dal (channa dal, toor dal, whole moong dal and masoor dal 1. 5 tbsp each soaked for 2 hours.); Onion 1 chopped finely; Tomato 2 chopped finely.; Ginger and garlic 1 tsp each minced.; Bay leaf (cloves, cinnamon, green Cardamom 1 each); Cumin seeds 1 tsp; Whole black pepper corns 1/2 tsp; Hing a large pinch; Ghee 2 tbsp; Salt to taste; Turmeric powder 1 tsp; Red chili powder (garam masala, coriander powder and aamchur powder 1 tsp each); Coriander leaves for garnish.

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HOW TO MAKE RAJASTHANI PANCHMEL DAL?

RAJASTHANI PANCHMEL DAL- A HEARTY DAL WITH A MEDLEY OF 5 LENTILS. PART OF DAL, BAATI, CHURMA

Rajasthani Panchmel Dal, as the name suggests, is a dish from Rajasthan. This Panchmel dal is a hearty protein rich recipe that involves five types of lentils or dals. This is typically a part of the Dal, Baati and Churma platter.

I had visited a Marwari friend’s house for lunch a few months back. And she had made this delicious platter along with a lip smacking tangy tomato chutney. We gorged on several helpings of baati dripping in ghee along with this luscious Panchmel dal and the churma. The tanginess of the chutney lent a fine balance to the meal.

I was so smitten by the meal that i recreated it at home. And this Panchmel dal appeared on the menu too. I m including the short video clip that i posted on Instagram for making this dal.

If you love dal, then do check out dosakaya pappu, tomato dal, mango dal and dal makhani.

Shall we now check out how to make Rajasthani Panchmel Dal in this video?

https://www.instagram.com/p/BmvlJUdh6kF/

Recipe For Rajasthani Panchmel Dal

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Rajasthani Panchmel Dal Recipe

Rajasthani Panchmel Dal- A simple, hearty and protein rich dal made with five types of dals. Tastes best when served as a part of the Dal Baati Churma Platter

Prep Time2 hrs

Cook Time20 mins

Total Time2 hrs 20 mins

Course: Dal

Cuisine: Rajasthani

Servings:

Author: Anusha Praveen

Ingredients

Whole black urad dal channa dal, toor dal, whole moong dal and masoor dal 1. 5 tablespoon each soaked for 2 hours.
Onion 1 chopped finely
Tomato 2 chopped finely.
Ginger and garlic 1 teaspoon each minced.
Bay leaf cloves, cinnamon, green Cardamom 1 each
Cumin seeds 1 tsp
Whole black pepper corns ½ tsp
Hing a large pinch
Ghee 2 tbsp
Salt to taste
Turmeric powder 1 tsp
Red chili powder garam masala, coriander powder and aamchur powder 1 teaspoon each
Coriander leaves for garnish.

Instructions

Soak the dal in water for 2 hours.
Pressure cook this with 2 cups water, a pinch of turmeric and salt till mushy.
Remove when pressure releases on its own. Mash lightly.
Heat a pan with ghee. Add hing and immediately tip in the whole spices.
Once they become fragrant, add ginger and garlic and fry till garlic begins to brown.
Now, add onions and fry till light brown.
Add all spice powders except the aamchur powder and mix well. Do this on low flame.
Cook for 30 secs.
Next add tomatoes and cook till mushy.
Add salt. Next add the cooked dal and mix well.
Simmer for 5-6mins. Finish with a sprinkle of aamchur powder and coriander leaves.
If you don't have aamchur, add lemon juice just before serving.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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