Panchmel Dal
Panchmel Dal — a traditional Rajasthani delicacy made by combining five different lentils and simmering them with aromatic spices and ghee tempering. Rich in protein and bursting with earthy flavors, this dal pairs perfectly with baati, rice, or roti.
2 months ago
Ingredients
Mixed Lentils (Panchmel Dal)
For Pressure Cooking
For Tempering (Tadka)
Nutrition Facts (per serving)
- Calories210
- Total Fat7 g
- Carbohydrates28 g
- Protein10 g
- Fiber6 g
Instructions
- 1Rinse all the dals together 2–3 times under running water. Soak them for 30 minutes (optional).
- 2In a pressure cooker, add soaked dals, turmeric, salt, and 2½ cups of water. Pressure cook for 3–4 whistles until soft.
- 3Once pressure releases, open the lid and mash the dals lightly with the back of a spoon for a smooth texture.
- 4In a pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, garlic, ginger, green chillies, curry leaves, dry red chillies, and asafoetida.
- 5Sauté until garlic turns golden brown. Add red chilli powder and immediately pour the tempering over the cooked dal.
- 6Mix well and simmer for 3–4 minutes on low heat to blend the flavors.
- 7Adjust salt and consistency (add hot water if too thick).
- 8Serve hot with baati, steamed rice, or phulka, garnished with fresh coriander.
Storage Tips
- 1Panchmel dal stays fresh in the refrigerator for 2 days in an airtight container.
- 2Reheat on the stovetop with a splash of water before serving.
- 3Do not freeze, as dal texture changes on thawing.
Pro Tips
- 1Use ghee for tempering to get authentic Rajasthani flavor.
- 2Balance the lentils properly — chana dal gives body, urad dal adds creaminess, and moong dal adds lightness.
- 3Add a few drops of lemon juice before serving to brighten the taste.
- 4For a smokier flavor, use the dhungar method (infuse with charcoal smoke before serving).
