Go Back
Print Recipe
5 from 3 votes

Rajasthani Panchmel Dal

Course: Main Course
Cuisine: Rajasthani

Equipment

  • Pressure cooker

Ingredients

  • 2 tbsp Tur dal (split red gram)   

  • 1 tbsp Moong dal (split green gram dal)

  • 1 tbsp Hari moong dal (split green gram)

  • 1 tbsp Urad dal (dehusked black gram)    

  • 1 tbsp Chana dal (split chickpeas)
  • 2 tbsp Desi ghee (clarified butter)    

  • ¾ tsp Jeera (cumin seeds)    

  • ⅛ tsp Hing (asafoetida)  

  • 1 Tej patta (bay leaf)  

  • 1 Badi elaichi (black cardamom)               
  • 1" Dalchini (cinnamon)                 

  • ¼ tsp Haldi (turmeric powder)        

  • 3/4 tsp Lal mirch (red chilli powder)        

  • ¼ tsp Garam masala powder                             
  • 2 Tomatoes           

    medium-sized, pureed
  • ¼" Adrak (ginger)                

  • 2 Hari mirch (green chilli)           

  • Salt according to taste.
  • Fresh coriander for garnishing. finely chopped
  • Lemon juice as required

Instructions

Preparation

  • Combine all the dals, rinse and soak in sufficient water for 30 to 45 minutes.


  • Grind tomatoes, chop or slit green chillies, chop the ginger.


Method

  • Rinse dal once again and put in the pressure cooker, add sufficient water, add salt and haldi.


  • Close the lid of the cooker and, on the medium flame, pressure cook dal. After one whistle, lower the flame and cook dal for 8 to 10 minutes, switch off the flame.




  • Once the cooker cools down, open the lid and check dal, if it is uncooked,pressure cook it again for a few minutes.


  • Mash dal with the whisk and adjust the consistency of panchmel dal by adding boiling water (keep the consistency of dal medium thick)


For tempering

  • Heat desi ghee in a pan, add jeera and when it splutters, add tej patta, badi elachi, dalchini. Saute it on a low flame. Add green chilli and ginger; saute for a few seconds and sprinkle hing.




  • Now add pureed tomatoes, red chilli powder and saute it on medium flame until ghee releases.


  • Now put this tempering on panchmel dal.


  • Sprinkle garam masala powder, mix it.


  • Panchmel dal is ready to serve.


  • While serving panchmel dal drizzle some desi ghee, squeeze lemon juice and garnish it with fresh coriander leaves.


Notes

  • Serve panchmel dal with bati, churma, bafla, phulka ,tikkad (Rajasthani roti), khoba roti (Rajasthani roti), jeera rice, plain rice.