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.
Shall we now check out how to make Rajasthani Panchmel Dal in this video?
Recipe For Rajasthani Panchmel Dal
Rajasthani Panchmel Dal Recipe
- 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 teaspoon
- Whole black pepper corns ½ teaspoon
- Hing a large pinch
- Ghee 2 tablespoon
- Salt to taste
- Turmeric powder 1 teaspoon
- Red chili powder garam masala, coriander powder and aamchur powder 1 teaspoon each
- Coriander leaves for garnish.
- 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.