Panchmel Dal: A Traditional Rajasthani Delight

Panchmel Dal: A Traditional Rajasthani Delight

Introduction:
Panchmel Dal, also known as Panchratna Dal, is a protein-packed dish from Rajasthan, made by combining five different lentils. Its unique blend of spices and aromatic tempering makes it a flavorful and wholesome addition to any meal. Served with roti, rice, or bajra roti, Panchmel Dal is a delight for your taste buds and a nutritious treat.

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Ingredients for Panchmel Dal:

• Lentils:

• Toor dal (split pigeon peas) – 2 tablespoons

• Moong dal (split yellow gram) – 2 tablespoons

• Masoor dal (red lentils) – 2 tablespoons

• Chana dal (split Bengal gram) – 2 tablespoons

• Urad dal (split black gram) – 2 tablespoons

• For Cooking the Dal:

• Water – 4 cups

• Salt – to taste

• Turmeric powder (haldi) – 1/2 teaspoon

• For Tempering:

• Ghee – 2 tablespoons

• Cumin seeds (jeera) – 1 teaspoon

• Asafoetida (hing) – a pinch

• Mustard seeds (rai) – 1/2 teaspoon

• Onion – 1 medium, finely chopped

• Ginger (adrak) – 1 teaspoon, grated

• Garlic (lehsun) – 3-4 cloves, finely chopped

• Green chilies – 2, slit

• Tomatoes – 2 medium, finely chopped

• Red chili powder (lal mirch) – 1 teaspoon

• Coriander powder (dhaniya powder) – 1 teaspoon

• Garam masala – 1/2 teaspoon

• Amchur (dry mango powder) – 1/2 teaspoon

• For Garnishing:

• Fresh coriander leaves (dhaniya) – chopped

• Lemon wedges – for serving

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Preparation Steps:

1. Soak and Cook the Lentils:
   Rinse and soak all five lentils together for 30 minutes. Drain and pressure cook with 4 cups of water, salt, and turmeric powder for 3-4 whistles or until soft. Mash lightly and set aside.

2. Prepare the Tempering:
   Heat ghee in a pan. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida, chopped onions, grated ginger, and chopped garlic. Sauté until golden brown.

3. Add Spices and Tomatoes:
   Stir in green chilies, chopped tomatoes, red chili powder, coriander powder, and garam masala. Cook until the tomatoes turn soft and the oil separates from the masala.

4. Combine Dal with the Tempering:
   Add the cooked dal to the pan and mix well. Adjust the consistency with water if needed. Simmer for 10 minutes, stirring occasionally. Add amchur powder and mix well.

5. Garnish and Serve:
   Garnish with fresh coriander leaves and serve hot with roti, rice, or paratha. Accompanied by lemon wedges for a zesty flavor.

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Conclusion:

Panchmel Dal is a nutritious and aromatic dish that beautifully balances flavors and textures. Its rich taste and vibrant appearance make it a perfect addition to everyday meals or festive spreads. Try this recipe to experience the authentic taste of Rajasthan!

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