Panchmel Dal Recipe
Panchmel Dal, also known as Panchkuti, is a traditional Rajasthani dal that graces the dining tables of every household in Rajasthan. A delightful combination of five different pulses, this hearty and nutritious dal is perfect for a protein-packed vegetarian lunch. The robust flavors and rich texture make it a comforting and wholesome dish, ideal when paired with Chapati or Rice.
Ingredients
| Ingredients | Quantity |
|---|---|
| Black urad dal (split) | 1/4 cup |
| Toor dal | 1/4 cup |
| Chana dal | 1/4 cup |
| Masoor dal | 1/4 cup |
| Yellow moong dal | 1/4 cup |
| Tomatoes, finely chopped | 2 tomatoes |
| Green chillies, slit in the middle | 2 green chillies |
| Dried red chillies | 2 dried red chillies |
| Ginger, grated | 1 inch |
| Cumin seeds | 1/2 teaspoon |
| Bay leaves | 2 bay leaves |
| Turmeric powder | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Dried mango powder (amchur) | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Salt | As needed |
| Red chilli powder | As needed |
| Sugar | A pinch |
| Ghee (clarified butter) | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 6g |
| Carbohydrates | 20g |
| Fat | 3g |
| Fiber | 6g |
| Sodium | 150mg |
| Sugar | 1g |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions
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Soak the Lentils: Begin by soaking all five types of lentils (black urad dal, toor dal, chana dal, masoor dal, and yellow moong dal) in water for 1 hour. This will help them cook faster and more evenly.
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Cook the Lentils: After the soaking time, drain the water and transfer the lentils to a pressure cooker. Add 3 cups of water and a pinch of salt. Close the lid and cook the lentils on high heat until you hear three whistles. Reduce the heat and let the pressure release naturally.
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Prepare the Tadka (Tempering): While the lentils are cooking, heat 2 tablespoons of ghee in a pan over medium heat. Once the ghee is hot, add cumin seeds and let them sizzle for about 10 seconds. Next, add the dried red chillies, followed by grated ginger, slit green chillies, and chopped tomatoes. Cook until the tomatoes soften and release their juices.
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Spice the Dal: Add the bay leaves, asafoetida, turmeric powder, coriander powder, dried mango powder, and garam masala powder to the pan. Stir the mixture well and let the spices cook for 3-4 minutes, allowing the flavors to meld together.
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Combine and Simmer: Once the lentils are cooked and softened, add them to the pan with the cooked spices. Stir well to combine all the ingredients. Add salt and adjust the consistency with water if needed. Let the dal simmer on low heat for another 5 minutes, allowing all the flavors to blend beautifully.
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Final Touches: Finish off the dal with a drizzle of lemon juice for a touch of tanginess. If desired, sprinkle some fresh coriander leaves on top for added flavor and color.
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Serve: Serve your flavorful Panchmel Dal hot, paired with Phulkas, Gunda ki Sabzi, and a cool bowl of Palak Raita for a truly Rajasthani-inspired lunch.
Enjoy this wholesome and nourishing dal that brings together the essence of traditional Rajasthani flavors in every bite. It’s the perfect dish to uplift your meal and keep you full and satisfied!
Tips:
- Soaking the lentils is a crucial step, as it reduces the cooking time and helps the dal cook evenly.
- You can adjust the spiciness of the dal by adding more or fewer green chillies and red chilli powder.
- The ghee gives the dal a rich flavor, but if you prefer a lighter version, you can use oil instead.
- This dal tastes even better the next day as the flavors have more time to develop, so feel free to make a bigger batch!
Panchmel Dal is not only a staple in Rajasthani cuisine but also a perfect recipe for any occasion, offering both taste and nutrition in every bowl!
