Authentic Rajasthani Panchmel DalVeg
Panchmel Dal, also known as Panchratna Dal, is a traditional and highly nutritious Rajasthani dish made with a blend of five protein-rich lentils. This comforting recipe features a perfectly balanced tempering of aromatic spices, ghee, ginger, garlic, and fresh herbs. It is a wholesome, hearty meal that pairs beautifully with steamed basmati rice, roti, or bajra roti. Simple to prepare and packed with authentic Indian flavors, it’s a perfect addition to any daily lunch or dinner menu.
Ingredients
The Lentils:
1 cup Pigeon Peas (Toor Dal)
1 cup Green Gram Dal (Moong Dal)
1 cup Masoor Dal
1 cup Black Gram (Urad Dal)
1/4 cup of Yellow Moong Dal
For Pressure Cooking:
1 tsp Salt
1 tsp Turmeric Powder
1 tsp Oil
For Tempering & Aromatics:
1 tsp Oil
1 tbsp Clarified Butter (Ghee)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 piece Red Chilli
pinch Asafoetida Powder (Hing)
2 tbsp Garlic (finely chopped)
1 tbsp Ginger (finely chopped)
2 nos. Green Chilli (finely chopped)
2 medium Onion (finely chopped)
2 medium Tomato (finely chopped)
Spices & Finishing:
2 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
1 tsp Garam masala Powder (Hot Spices)
few Dry Fenugreek Leaves (Methi)
For garnishing Coriander Leaves (chopped)
Instructions
1
Combine the Toor dal, green moong, masoor dal, urad dal (with skin), and yellow moong dal.
2
Soak the mixture in hot water for about an hour, or use room-temperature water for 2–3 hours.
3
Once the lentils have plumped up, discard the soaking water.
4
Transfer the soaked, drained lentils into a pressure cooker.
5
Add enough water to cover them completely. Stir in the salt, turmeric powder, and a teaspoon of oil.
6
Cook for 4–5 whistles on medium flame until the dal is soft and well-cooked.
7
In a kadai, heat the oil and ghee. Once the ghee is melted, add the mustard seeds and cumin seeds.
8
Allow the mustard seeds to splutter, then stir in the red chilies and a pinch of asafoetida (hing).
9
Add the finely chopped garlic, ginger, green chilies, and onions to the kadai.
10
Sauté for 2–3 minutes until the onions become translucent.
11
Add the chopped tomatoes and cook for about 5 minutes until they turn soft and mushy.
12
Stir in the Kashmiri red chili powder and cumin powder, mixing well with the onion-tomato base.
13
Lower the flame and pour the cooked dal into the kadai. Mix well to combine with the masala.
14
Add the garam masala and crushed kasuri methi.
15
Cover the kadai and let the dal simmer on low heat for about 5 minutes to meld the flavors.
16
Finish the dish by stirring in a handful of freshly chopped coriander leaves.
17
Serve hot with steamed rice, jeera rice, roti, or ghee chapati.
