Rajasthani Panchmel Dal

Rajasthani Panchmel Dal

Shivani Nilesh Srivastava


5-6 servings
  1. 1/4 cup Toor/arhar dal
  2. 1/4 cup chana dal
  3. 1/4 cup urad dal
  4. 1/4 cup moong dal
  5. 1/4 cup masoor dal
  6. 4-5 cups water for pressure cooking the dals
  7. 2 small cardamom (choti elaichi)
  8. 2 cloves Laung (lavang)
  9. 1 green chilli,
  10. 2-3 red chillies,
  11. 1/2 inch ginger (adrak), crushed
  12. 1 large tomato, chopped
  13. 1/2 teaspoon cumin seeds (jeera)
  14. 1/2 teaspoon turmeric powder (haldi)
  15. 1/2 teaspoon garam masala powder
  16. 1/4 teaspoon asafoetida powder (hing)
  17. 2-3 tablespoons oil or ghee
  18. as required salt


45 min
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    Pressure cooking dals:- rinse all the dals for a couple of times in water.

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    Then soak the dals in water for 30 to 45 mins. after 30 to 45 minutes drain all the water.

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    Pressure cook the dals for 4 to 5 whistles or till they are completely cooked.

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    Mash the cooked dal lightly.

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    If the dal mixture look thick, then add some water and stir to get a medium consistency in the dal.

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    Making panchmel dal:- in another pan, heat oil or ghee. add cumin seeds. let them splutter. then add the cloves, cardamoms, broken red chilies.

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    Fry till the red chilies change colour. add the crushed ginger and green chilli. fry them till the raw aroma of ginger goes away.

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    Add the chopped tomatoes, asafoetida, turmeric powder and garam masala powder.

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    Fry the masala well on a low flame till the tomatoes become soft and mushy. the oil or ghee will also separate.

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    Now add this fried tempering mixture to the dal. mix well.

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    Simmer the panchmel dal for 10 minutes so that the flavors of the spices infuse well with the lentils. add salt and mix well.

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    Garnish panchmel dal with coriander leaves.

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