Rajasthani Dal Panchmel

Name: Rajasthani Dal Panchmel
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1/4 cup Pigeon Pea Lentils or Toor Daal; 1/4 cup Black Gram or Urad Daal; 1/4 cup Bengal Gram or Chana Daal; 1/4 cup Red Lentils or Masoor Daal; 1/4 cup Yellow Lentils or Moong Daal; 2 Bay Leaves; 1/2 tsp Turmeric powder; 2 tbsp Ghee; 1/8 tsp Asafoetida or Hing; 1 Black Cardamom or Badi Elaichi; 1 tbsp Cumin Seeds; 2 Tomatoes finely chopped; 1 tsp Coriander powder; 1 tsp Garam Masala; 1 1/2 tsp Red Chilli powder; 2 tsp Salt or to taste; 3-4 tbsp chopped Coriander Leaves; 2 Green Chillies finely chopped or slit

ZMA @zesty5

#spiceweek2
#cookpadindia
Dal Panchmel or Panchmel Dal also known as Panchratna Dal is a Protien packed mixed Lentils dish from the State of Rajasthan. It has all the goodness and nutritive value of five different Lentils. Not only is it healthy it's also delicious in every way. And the main thing about it is that it is a no Onion and no Garlic Dal.
Though there are several methods of making it but the final outcome is all that matters. Some people do add Tomatoes directly into the cooked Dal along with the powdered spices. And some make a tadka like I did. It's upto you.

The main important thing is that it's a beautiful looking simple Dal and yet so rich and flavourful due to the spices used and the different Lentils that go into making this a perfect comfort food of all times.
Happy Cooking Everyone!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

1/4 cupPigeon Pea Lentils or Toor Daal
1/4 cupBlack Gram or Urad Daal
1/4 cupBengal Gram or Chana Daal
1/4 cupRed Lentils or Masoor Daal
1/4 cupYellow Lentils or Moong Daal
2Bay Leaves
1/2 tspTurmeric powder
2 tbspGhee
1/8 tspAsafoetida or Hing
1Black Cardamom or Badi Elaichi
1 tbspCumin Seeds
2Tomatoes finely chopped
1 tspCoriander powder
1 tspGaram Masala
1 1/2 tspRed Chilli powder
2 tspSalt or to taste
3-4 tbspchopped Coriander Leaves
2Green Chillies finely chopped or slit

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Steps

25-30 minutes

1

Wash and soak all the Lentils in enough hot water for about 2 hours or more. Add these to a Pressure Cooker along with Turmeric powder and Bay Leaves. Add the same water in which they were soaked. This is important. Otherwise throwing the water in which the Lentils were soaked makes no sense at all. Because we are losing on some of the most precious nutrients.
2

Pressure cook for about 10-12 whistles or as required. Set aside for the pressure to settle down on it's own. Now coming to the tempering or the preparation of the tadka, heat Ghee in a pan. Add Cumin Seeds followed by the Black Cardamom, Green Chillies, Coriander and Red Chilli powders. Fry all for a minute. And then finally add the chopped Tomatoes. Mix well and saute until mushy and soft.
3

Also add in the Garam Masala and the chopped Coriander Leaves. Meanwhile open the cooker and give it a light stir. Add this tempering to it. Mix well and adjust Salt if required. Also add some hot water if the consistency seems too thick. Otherwise it's almost done. Simmer on a low heat for about 6-7 minutes. That's it. It's all ready to dish out. Yum!

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ZMA @zesty5

on July 13, 2021 01:14

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.