Rajasthani Panchmel Dal Recipe | Traditional Panchkuti Dal
Rajasthani Panchmel Dal, also known as Panchkuti Dal, is a hearty, flavorful lentil dish that is a staple in Rajasthani homes. It is often paired with Dal Baati, a signature dish from the vibrant cuisine of Rajasthan. The name Panchmel means “five mixed” in Hindi, referring to the five different types of lentils that come together in this delightful preparation. These lentils are cooked with a medley of spices to create a comforting, high-protein vegetarian dish that is both nourishing and satisfying.
This dish is a perfect blend of aromatic spices and lentils, making it an ideal choice for a wholesome lunch. It is not only rich in flavor but also packed with protein, making it an excellent option for those following a vegetarian diet. Let’s walk through how to make this traditional Rajasthani Panchmel Dal at home.
Ingredients for Rajasthani Panchmel Dal
| 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 |
| Garlic (finely chopped) | 4 cloves |
| Ginger (finely chopped) | 1-inch piece |
| Green Chillies (slit vertically) | 2 |
| Bay leaves (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini, broken) | 1-inch piece |
| Tomato (finely chopped) | 1 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt (to taste) | As required |
| Lemon (juice extracted) | 1 |
| For Tadka | |
| Ghee | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies (broken) | 2 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 10g |
| Carbohydrates | 25g |
| Fat | 7g |
| Fiber | 5g |
| Sodium | 250mg |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Serves:
4-6 servings
Instructions for Making Rajasthani Panchmel Dal
-
Soak the Lentils:
Begin by soaking the five lentils—Arhar dal, Masoor dal, Chana dal, Black Urad dal, and Green Moong dal—in 3 cups of water for about 3 hours. This step is crucial to ensure that the lentils cook evenly and soften quickly when pressure cooked. -
Prepare the Base:
Heat ghee in a pressure cooker over medium heat. Once the ghee is hot, add the cumin seeds (jeera) and let them crackle. This releases their natural aroma into the oil. -
Saute the Aromatics:
Add the finely chopped onion, green chillies, garlic, and ginger to the cooker. Saute these ingredients until the onions turn soft and translucent. This builds the flavor base for the dal. -
Add the Spices:
Next, add the bay leaf, cinnamon stick, and sauté them for a few seconds until you can smell the spicy aromas filling your kitchen. Then, toss in the tomato, turmeric powder, red chilli powder, and asafoetida (hing). Continue to sauté for about 1 minute until the tomatoes start to soften and meld with the spices. -
Cook the Dal:
Add the soaked lentils to the pressure cooker along with salt to taste. Add enough water to ensure that it is at least 2 inches above the level of the lentils. Cover the cooker and cook the dal under pressure for about 5 to 6 whistles, which should take about 20 minutes. The dal should be tender and cooked through. -
Release the Pressure:
Once the cooking time is up, turn off the heat and allow the pressure to release naturally. Once the pressure has settled, check the dal. It should mash easily when pressed between fingers. -
Add Lemon and Garnish:
Stir in the freshly squeezed lemon juice and garnish with coriander leaves for a fresh, vibrant touch. Transfer the cooked dal to a serving bowl. -
Prepare the Tadka:
In a separate pan, heat ghee for the tadka. Add the cumin seeds (jeera) and dry red chillies to the hot ghee and roast them for a few seconds until they become aromatic. Turn off the heat and pour this tadka over the prepared dal. -
Serve:
Serve your flavorful Rajasthani Panchmel Dal hot with Dal Baati, or enjoy it with Spicy Paneer Pulao and finish off with a delicious dessert like Traditional Rasmalai. This wholesome dal pairs beautifully with a variety of side dishes, making it a versatile addition to your lunch menu.
Tips for Making the Best Rajasthani Panchmel Dal
- Soak the Dal: The soaking process is essential as it helps reduce the cooking time and ensures the dal becomes soft and easy to mash.
- Use Ghee: Ghee adds a rich flavor to the dal. If you prefer, you can also use oil, but the taste will differ slightly.
- Adjust Consistency: If you prefer a thinner dal, you can add more water during the cooking process. For a thicker dal, reduce the amount of water.
- Tadka is Key: The tadka is a final touch that brings out the full depth of flavor. Don’t skip this step as it adds a lovely crunch and smokiness to the dish.
Conclusion
Rajasthani Panchmel Dal is a dish that embodies the rich and hearty flavors of Rajasthan. With its blend of five different dals and the aromatic tadka, it’s a perfect representation of Rajasthani cuisine, which is known for its bold spices and comforting textures. This dal is not only high in protein but also a treat for the senses, making it an ideal choice for a fulfilling lunch.
Pair it with Dal Baati or serve it alongside your favorite rice or roti for a complete and nutritious meal. Whether you’re preparing it for a special occasion or a weeknight dinner, this dal is sure to impress and satisfy everyone at the table. Enjoy the warmth and comfort of Rajasthani Panchmel Dal in your home today!
