Rajasthani Panchmel Dal: A Flavorful Five-Lentil Delight

Panchmel Dal Recipe: A Delightful Rajasthani Dish

Panchmel Dal, a celebrated dish hailing from the vibrant and diverse cuisine of Rajasthan, is a wholesome combination of five different types of lentils that creates a protein-packed, hearty meal perfect for any occasion. This dish, characterized by its rich flavors and enticing aroma, is not just nutritious but also beautifully complements an array of side dishes, making it a versatile choice for lunch or dinner. Below, you’ll find a detailed guide to preparing this delightful recipe, including ingredients, nutritional information, and step-by-step instructions that will ensure your Panchmel Dal turns out perfectly every time.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Instructions

1. Soak the Lentils: Begin by thoroughly rinsing the assorted lentils (काली उरद दाल, तुअर दाल, चना दाल, मसूर दाल, and पिली मूंग दाल) under running water. Once cleaned, soak them in ample water for approximately 1 hour. This soaking process not only softens the lentils but also reduces cooking time significantly.

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2. Cook the Lentils: After the soaking time has elapsed, drain the lentils and transfer them to a pressure cooker. Add 3 cups of water along with salt to taste. Secure the lid on the pressure cooker and cook on high heat until you hear three whistles. This ensures the lentils are cooked thoroughly and are soft, providing a perfect texture for your dish.

3. Prepare the Tempering: While the lentils are cooking, take a kadhai (wok) and heat about 2 tablespoons of ghee over medium flame. Once hot, add 1/2 teaspoon of cumin seeds (जीरा) and let them splutter for about 10 seconds. This step releases the earthy flavors of the cumin, forming the aromatic base of your dal.

4. Add the Spices and Vegetables: Next, toss in the two dried red chilies (सुखी लाल मिर्च), followed by the grated ginger (अदरक), slit green chilies (हरी मिर्च), and finely chopped tomatoes (टमाटर). Sauté these ingredients until the tomatoes become soft and mushy, allowing their flavors to meld beautifully with the spices.

5. Incorporate the Ground Spices: Once the tomatoes are softened, add the bay leaves (तेज पत्ता), a pinch of asafetida (हींग), turmeric powder (हल्दी पाउडर), coriander powder (धनिया पाउडर), mango powder (अमचूर पाउडर), and garam masala (गरम मसाला पाउडर). Stir these spices into the mixture and let it cook for an additional 3 to 4 minutes, allowing the flavors to deepen and intensify.

6. Combine with Cooked Lentils: Now, carefully add the cooked lentils from the pressure cooker into the kadhai with the spiced mixture. Stir well to combine everything, ensuring that the lentils are thoroughly mixed with the spiced tempering.

7. Final Adjustments: Season your Panchmel Dal with salt to taste, and let it simmer on low heat for about 5 minutes. This final simmering allows the lentils to absorb the spices and enhances the overall flavor of the dish.

8. Garnish and Serve: To finish, add a generous handful of freshly chopped green coriander (हरा धनिया) for a fresh burst of flavor and color. Serve the Panchmel Dal hot, paired with soft phulkas (Indian flatbreads), gunda ki sabzi (a traditional Rajasthani vegetable dish), and a refreshing spinach raita for a complete and satisfying meal.

Enjoy Your Meal!

Panchmel Dal not only nourishes the body with its high protein content but also delights the senses with its intricate flavors and comforting aroma. This dish is perfect for any occasion, whether it be a regular lunch or a festive dinner, and is sure to be a hit among family and friends alike. Indulge in the wholesome goodness of Panchmel Dal and embrace the rich culinary traditions of Rajasthan!