Panchmel dal / Panchratan Dal

Panchmel dal, also known as panchratan dal is a healthy and delicious Rajasthani preparation. This dal goes really well with rice or chapati but it is usually served with baati. Panchmel dal is a mix of five most commonly used lentils in Indian cuisine. You can also use split lentils with the skin on.

 

 

 

Ingredients:

1/4 cup toor dal
1/4 cup chana dal
1/4 cup urad dal
1/4 cup moong dal
1/4 cup masoor dal
Salt to taste
2 tbsp oil/ ghee
1/2 tsp cumin seeds
Pinch of asafetida
1-2 dry red chillies
1 med. onion, chopped
1" piece of ginger, grated

2 cloves of garlic, grated (optional)
 1-2 green chillies, slit lengthwise
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
2 tomatoes, chopped
1/2 tsp garam masala powder
Chopped coriander leaves for garnishing

 

 

 

Directions:

Soak lentils for 30 minutes. Wash and pressure cook by adding salt and 3-4 cups of water for 4-5 whistles or until soft.
Heat oil in a pan. Add cumin seeds. When they start to sizzle, add asafetida and broken dry red chillies. Sauté for few seconds.
Add chopped onions and sauté until golden.
Add grated ginger and slit green chillies (and garlic, if using) and sauté for a minute.
Add turmeric powder, red chilli powder and coriander powder. Mix well.
Add chopped tomatoes and a pinch of salt. Cook until tomatoes turn mushy and oil separates.
Add garam masala powder and mix well.
Add cooked dal and adjust the consistency of the dal by adding water, if required.
Bring it to a boil. Cover and simmer for 10 minutes.
Serve hot garnished with chopped coriander leaves.