Panchmel Dal Recipe | Rajasthani Dal | Panchkuti Dal
Delve into the rich culinary heritage of Rajasthan with this vibrant and wholesome Panchmel Dal, a dish that captures the essence of the region’s flavors through an exquisite blend of five lentils, creating a symphony of tastes and textures. This high-protein vegetarian delight not only nourishes the body but also warms the soul, making it a perfect dish for lunch, paired wonderfully with Bati or Spicy Paneer Pulao, followed by the luscious Traditional Rasmalai for dessert.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/4 cup |
| Masoor Dal (Whole) | 1/4 cup |
| Chana dal (Bengal Gram Dal) | 1/4 cup |
| Black Urad Dal (Whole) | 1/4 cup |
| Green Moong Dal (Whole) | 1/4 cup |
| Ghee | 2 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion – finely chopped | 1 medium |
| Garlic – finely chopped | 4 cloves |
| Ginger – finely chopped | 1 inch |
| Green Chillies – slit vertically | 2 |
| Bay leaves (Tej Patta) | 1 |
| Cinnamon stick (Dalchini) – broken | 1 inch |
| Tomato – finely chopped | 1 medium |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Lemon – juice extracted | 1 |
| Ghee (for tadka) | 1 tablespoon |
| Cumin seeds (for tadka) | 1 teaspoon |
| Dry Red Chillies – broken | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | Approximately 12g |
| Carbohydrates | Approximately 40g |
| Dietary Fiber | Approximately 10g |
| Fat | Approximately 7g |
| Sodium | Varies by seasoning |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 30 |
| Total Time | 40 |
Instructions
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Soaking the Lentils: To commence your culinary journey with this traditional Rajasthani dish, begin by soaking all five types of dals in a generous amount of water—about 3 cups—allowing them to absorb the moisture for approximately 3 hours. This step not only enhances their texture but also reduces cooking time.
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Tempering the Spices: In a pressure cooker, heat 2 tablespoons of ghee over medium heat until it melts. Add 1 teaspoon of cumin seeds and allow them to crackle and release their aromatic essence, creating a fragrant base for your dal.
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Sautéing Aromatics: Introduce the finely chopped 1 onion, 2 slit green chillies, and the freshly chopped 1 inch ginger and 4 cloves garlic into the cooker. Sauté these ingredients until the onion softens and becomes translucent, infusing the mixture with deep flavors.
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Adding Whole Spices: Incorporate 1 bay leaf and a 1-inch broken cinnamon stick into the pot. Stir and sauté for a few seconds until the spices release their warm and inviting aromas, filling your kitchen with the essence of Rajasthan.
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Cooking the Tomatoes: Add 1 chopped tomato, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and 1/4 teaspoon of asafoetida (hing) into the cooker. Continue to sauté the mixture for about a minute, allowing the tomatoes to soften and meld with the spices.
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Incorporating the Lentils: After the tomatoes have softened, add the pre-soaked dals to the cooker, followed by salt to taste. Ensure to add enough water—at least 2 inches above the level of the lentils—allowing for adequate cooking liquid.
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Pressure Cooking: Securely cover the pressure cooker and cook the dal for about 5 to 6 whistles, translating to roughly 20 minutes of cooking time. This pressure cooking technique ensures that the lentils become tender and flavorful, perfectly blending the spices with the dals.
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Releasing Pressure and Finalizing: Once the cooking is complete, turn off the heat and allow the pressure to release naturally. Open the cooker and check the dals for doneness; they should be soft enough to mash easily between your fingers.
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Finishing Touches: Stir in the juice of 1 lemon and mix well, enhancing the dal’s flavor profile with a refreshing tang. Optionally, add freshly chopped coriander leaves for a vibrant touch.
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Preparing the Tadka: For the final flourish, prepare the tadka. In a separate pan, heat 1 tablespoon of ghee over medium heat. Add 1 teaspoon of cumin seeds and 2 broken dry red chillies, allowing them to roast for a few seconds until they become aromatic.
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Combining Tadka with Dal: Turn off the heat and pour this flavorful tadka over the prepared Panchmel Dal, elevating its taste to a new level of authenticity.
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Serving Suggestions: Serve your delectable Panchmel Dal hot, accompanied by traditional Bati or pair it with a fragrant Spicy Paneer Pulao With Vegetables. For dessert, indulge in the mouth-watering Traditional Rasmalai Recipe to complete this exquisite Rajasthani meal.
Conclusion
This Panchmel Dal encapsulates the rich culinary traditions of Rajasthan, combining simplicity with complex flavors that tell a story of warmth and hospitality. Enjoy this hearty, nutritious dish as part of a larger feast, or savor it as a comforting solo meal that is sure to delight your senses and nourish your body.
