Introduction

 

Panchmel Dal, a dish that holds a special place in my culinary journey. Let me share a little story about how I first encountered this flavorful dal. It was during a trip to Rajasthan, where I had the opportunity to taste authentic Rajasthani cuisine. One evening, I was invited to a local family's home for dinner, and they served us a delightful spread that included Panchmel Dal. As I took the first spoonful, I was immediately captivated by the rich blend of flavors—the earthiness of the lentils, the warmth of the spices, and the subtle sweetness of the tomatoes. From that moment on, Panchmel Dal became one of my favorite comfort foods, reminding me of that unforgettable culinary experience in Rajasthan.

 

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Recipe of Panchmel Dal:

 

Portions, Serving, and Time:

• Portions serving: 7-8 pax
• Preparation time: 10 min
• Cooking time: 50 min
• Calories: 163 cal per portion

 

 

Ingredients:

 

For Lentils:

• Tur dal: ¼ cup
• Chana dal: ¼ cup
• Split green moong dal: ¼ cup
• Masoor dal: ¼ cup
• Moong dal: ¼ cup
• Salt: ½ tsp
• Turmeric powder: ½ tsp
• Hing: ¼ tsp
• Water: as required
• Oil: 3 tbsp

 

For Tempering:

• Jeera: 1 tsp
• Saunf: 1 tsp
• Hing: ½ tsp
• Dry red chilli: 1 pc
• Onion (chopped): 1 cup
• Garlic (chopped): 1 tbsp
• Green chilli (chopped): 1 tbsp
• Ginger (chopped): ½ tbsp
• Tomato (chopped): 1 cup
• Turmeric powder: 1 tsp
• Red chilli powder: 1 tsp
• Coriander powder: 2 tsp
• Kasuri methi: 1 tbsp
• Coriander (chopped): 1 tbsp
• Ghee: 1 tbsp

 

 

Method:

 

Washing and Preparing Lentils:

1. Combine all lentils in a bowl. Wash them thoroughly under running water until the water runs clear.
2. Transfer the washed lentils to a pressure cooker.
3. Add 4 cups of water, salt, turmeric powder, a pinch of hing, and 2 tablespoons of oil.
4. Pressure cook for 3-4 whistles until the lentils are soft and well-cooked.

 

Tempering:

1. Heat oil in a pan. Add cumin seeds, saunf, hing, and a dry red chilli. Let them splutter.
2. Add chopped onion and garlic. Saute until the onion turns golden brown.

 

Cooking Masala:

1. Add chopped green chilli, ginger, and tomatoes. Cook for 3-4 minutes until the tomatoes soften.
2. Add salt, turmeric powder, red chilli powder, and coriander powder. Saute until the oil separates.

 

Combining Dal with Masala:

1. Add a portion of the pressure-cooked dal to the pan and mash it into the masala.
2. Pour the remaining dal into the pan. Adjust water as needed and let it simmer.

 

Final Touch:

1. Add kasuri methi and chopped coriander. Cook for an additional 4-5 minutes.
2. Finish by adding ghee and mixing it well into the Dal Panchmel.

 

Serve: Your flavorful Dal Panchmel is ready. Serve it hot, garnished with fresh coriander, with your favorite Indian assortments like rice, roti, or naan.

 

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About the Recipe

 

Panchmel Dal, also known as Panchratna Dal, is a traditional Indian dish originating from the state of Rajasthan. As the name suggests, it is made by combining five different types of lentils, namely, moong dal, masoor dal, chana dal, urad dal, and toor dal. Each lentil brings its unique flavor and texture to the dish, resulting in a hearty and nutritious dal that is bursting with flavor.

 

To prepare Panchmel Dal, the lentils are first cooked until tender and then tempered with a blend of aromatic spices like cumin seeds, mustard seeds, and dried red chilies. The addition of tomatoes, onions, garlic, and ginger adds depth to the flavor profile, while a dash of lime juice adds a refreshing tanginess. Panchmel Dal is typically served hot with rice or roti and garnished with fresh cilantro for a delightful meal that satisfies both the palate and the soul.

 

 

Cooking Tips

 

1. Soaking Lentils: It is recommended to soak the lentils for a few hours before cooking to reduce cooking time and improve digestibility.

2. Tempering Spices: Take care not to burn the spices while tempering, as it can impart a bitter taste to the dal. Cook the spices until they release their aroma, but not until they turn dark brown.

 

 

Pairing Guide

 

• Beverage: Pair Panchmel Dal with a refreshing glass of chaas (buttermilk) or a cooling cucumber mint lassi to complement the spiciness of the dish.

• Side Dish: Serve alongside traditional Rajasthani dishes like Baati or Bajra Roti for an authentic Rajasthani dining experience.

 

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Frequently Asked Questions about Panchmel Dal

 

1. What is Panchmel Dal?

   • Panchmel Dal is a traditional Indian dish made by combining five different types of lentils and flavored with a blend of aromatic spices.

2. What are the five lentils used in Panchmel Dal?

   • The five lentils used in Panchmel Dal are moong dal, masoor dal, chana dal, urad dal, and toor dal.

3. Is Panchmel Dal spicy?

   • The level of spiciness in Panchmel Dal can be adjusted according to personal preference by varying the amount of dried red chilies or green chilies used in the recipe.

4. Can I make Panchmel Dal without onions and garlic?

   • Yes, you can omit onions and garlic from the recipe to make a Jain version of Panchmel Dal.

5. How long does it take to cook Panchmel Dal?

   • Cooking time for Panchmel Dal may vary depending on the method used and the type of lentils used, but it typically takes around 30-40 minutes.

6. Can I use canned lentils for Panchmel Dal?

   • While fresh lentils are preferred for optimal flavor and texture, canned lentils can be used as a substitute if fresh ones are not available.

7. Is Panchmel Dal gluten-free?

   • Yes, Panchmel Dal is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients.

8. Can I freeze leftover Panchmel Dal?

   • Yes, leftover Panchmel Dal can be frozen in an airtight container for up to 2-3 months. Thaw and reheat before serving.

9. What is the origin of Panchmel Dal?

   • Panchmel Dal originates from the state of Rajasthan in India, where it is a popular dish enjoyed as part of everyday meals and festive feasts.

10. Can I customize the spices in Panchmel Dal?

    • Yes, you can adjust the spices according to your taste preferences by adding more or less of certain spices like cumin seeds, mustard seeds, or dried red chilies.

 

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