Rajasthani Panchmel Dal

Name: Rajasthani Panchmel Dal
Total time: 2700 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1/4 cup Toor/arhar dal; 1/4 cup chana dal; 1/4 cup urad dal; 1/4 cup moong dal; 1/4 cup masoor dal; 4-5 cups water for pressure cooking the dals; 2 small cardamom (choti elaichi); 2 cloves Laung (lavang); 1 green chilli,; 2-3 red chillies,; 1/2 inch ginger (adrak), crushed; 1 large tomato, chopped; 1/2 teaspoon cumin seeds (jeera); 1/2 teaspoon turmeric powder (haldi); 1/2 teaspoon garam masala powder; 1/4 teaspoon asafoetida powder (hing); 2-3 tablespoons oil or ghee; as required salt

Shivani Nilesh Srivastava @cook_9488646

Gorakhpur

Rajasthani Panchmel Dal

Shivani Nilesh Srivastava @cook_9488646

Saved

Ingredients

45 min

5-6 servings

1/4 cupToor/arhar dal
1/4 cupchana dal
1/4 cupurad dal
1/4 cupmoong dal
1/4 cupmasoor dal
4-5 cupswater for pressure cooking the dals
2small cardamom (choti elaichi)
2 clovesLaung (lavang)
1green chilli,
2-3red chillies,
1/2 inchginger (adrak), crushed
1large tomato, chopped
1/2 teaspooncumin seeds (jeera)
1/2 teaspoonturmeric powder (haldi)
1/2 teaspoongaram masala powder
1/4 teaspoonasafoetida powder (hing)
2-3 tablespoonsoil or ghee
as required salt

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Steps

45 min

1

Pressure cooking dals:- rinse all the dals for a couple of times in water.
2

Then soak the dals in water for 30 to 45 mins. after 30 to 45 minutes drain all the water.
3

Pressure cook the dals for 4 to 5 whistles or till they are completely cooked.
4

Mash the cooked dal lightly.
5

If the dal mixture look thick, then add some water and stir to get a medium consistency in the dal.
6

Making panchmel dal:- in another pan, heat oil or ghee. add cumin seeds. let them splutter. then add the cloves, cardamoms, broken red chilies.
7

Fry till the red chilies change colour. add the crushed ginger and green chilli. fry them till the raw aroma of ginger goes away.
8

Add the chopped tomatoes, asafoetida, turmeric powder and garam masala powder.
9

Fry the masala well on a low flame till the tomatoes become soft and mushy. the oil or ghee will also separate.
10

Now add this fried tempering mixture to the dal. mix well.
11

Simmer the panchmel dal for 10 minutes so that the flavors of the spices infuse well with the lentils. add salt and mix well.
12

Garnish panchmel dal with coriander leaves.