Rajasthan and its cuisine are very appealing in general to every one in India. This dal is widely used in Marwari families.
As the name suggests, it is made with 5 types of lentils mixed together dressed with aromatic & tasty tempering.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
25 mins 20 mins 45 mins 3-4 Serving
Spilt pigeon pea (arhar/toor dal) – ¼ cup
Gram dal (chana dal) – ¼ cup
Split black dal (urad dhuli dal) – ¼ cup
Whole moong dal (sabut moong dal) – ¼ cup
Split red lentils (masoor) – ¼ cup
Tomato – 2 large (finely chopped)
Ginger – 1 inch (paste)
Green chili – 1 (finely chopped)
Green coriander – 2 tablespoon
Cloves – 2
Dried red chili – 2
Salt per taste
Cumin seeds – ½ teaspoon
Asafetida – 1 large pinch
Turmeric powder – ¼ teaspoon
Chili powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Ghee (clarified butter) – 3 tablespoon
- Wash and soak all dals together for at least 2-3 hours, then boil pressure-cook them with salt, water & turmeric powder.
- Heat ghee in a pan or wok and add cloves & whole red chili and cumin seeds & asafetida, fry till the cumin seeds start to splitter, add chopped green chili & ginger paste. Fry for another 1-2 minutes.
- Now add the dry powdered spices – coriander powder, chili powder, salt & tomatoes and fry till the oil separates from the mix.
- Add the cooked dal & garam masala to this mix and let it simmer on low heat for at least 3-4 minutes for the spices to blend in well with dal.
Note: Panchmel dal is ready to serve, garnish with fresh chopped green coriander. Can be served with chapatti, roti & rice.
Picture courtesy: http://www.tasty-indian-recipes.com (nice pic)