Rajasthani Panchmel Dal Recipe: Panchratna Dal(Updated)
Panchmel Dal is one of the most popular, delicious, and full of proteins and healthy dal tadka recipes made with five different lentils. It is also called Pancharatna daal or Panchratna dal. This panchratna dal is wholesome and nutritious. This Panchmel dal is the specialty of Rajasthan cuisine and is the most common dish ordered in the restaurant. Usually, this Rajasthani dal recipe is served and enjoyed with roti, chapati, paratha, or even rice. I am sharing this panchmel dal recipe dhaba style cooked with simple onion, tomato base and a combination of spices. The panchmel dal has the same texture and thickness as dal makhani but has a unique taste and flavor.Here are some suggestions or tips to make this panchmel dal recipe:- For a restaurant-style recipe and hearty taste, I recommend using the below-listed dal types, but you may add any lentil (dal) of your choice. The key to this Panchmel dal is its consistency; it is thicker than the dal we usually eat with rice (dal chawal). The onion and garlic enhance the flavor of the dal taking it to the next level, but you can avoid and always make this dal in tomato gravy which also tastes delightful. For a rich and flavorsome taste, cook the dal in ghee. Serve the dal immediately; as it becomes slightly thicker once rested, you may have to add more water and pre-heat again to bring it to its original consistency.
Prep Time10 minutesmins
Cook Time30 minutesmins
Soaking TIme1 hourhr
Total Time1 hourhr40 minutesmins
Course: Dal Recipes
Cuisine: Indian
Keyword: panchmel dal, panchmel dal recipe, panchratna dal
Servings: 6Servings
Ingredients
¼cupMoong Dal
¼cupChana Dal
¼cupToor Dal
¼cupSplit Urad Dal or White Urad Dal
¼cupWhole Masoor Dal or Moth Dal
3cups Water
½tsp Turmeric Powder
Salt as per taste
½tsp Ghee
½tsp Cumin Seeds
¼tsp Asafoetida
1Onion
3Garlic
1 to 2Green Chilies
½inch Ginger
2Tomato
1Bay Leaf
1Big Cardamom
3 to 4 Cloves
¾tbsp Coriander Powder
¼tsp Red Chilli Powder
¼tsp Kitchen King Masala
¼tsp Chaat Masala
2tbsp Ghee
Fresh Coriander
1tbsp Kasuri Methi
Tadka (Tempering)
1tbsp Ghee
½tsp Cumin Seeds
3 to 4Dry Red Chili
3 to 4Slit Green Chili
¼tsp Red Chilli Powder
Fresh Coriander
Instructions
In a large mixing bowl, add ¼ cup of moong dal, ¼ cup of toor dal, ¼ cup of chana dal, ¼ cup of split urad dal or white urad dal, and ¼ cup of whole masoor dal or moth dal. Wash it thoroughly with water two to three times and soak the dal for one hour.
After one hour, you should be able to break the dal easily with your finger. Drain the water from the dal.
Now transfer the soaked dal to the pressure cooker. Add 3 cups of water, ¼ tsp of turmeric powder, a little salt, and ½ tsp of ghee. Give a gentle mix and cover the cooker with the lid.
Cook the dal on a medium flame for up to 4 whistles. Once the cooker is cooled, release the pressure and open the lid. The dal should have cooked well. Note - Beat the dal with a hand beater or a spatula if you like more mushy and soft dal.
In a pan, add 2 tbsp of ghee and let ghee be hot; add ½ tsp of cumin seeds and let it crackle. Add ¼ tsp of asafoetida and mix it well.
Add one chopped onion and three garlic cloves and mix it well.
Stir occasionally and cook the onions until they turn soft and translucent.
Add one to two chopped green chili and ½ inch chopped ginger and saute for one minute.
Add all the masalas, ¼ tsp turmeric powder, ¼ tsp red chili powder, and ¾ tbsp coriander powder. Mix it well until well combined. Do not burn the masalas. Note - Add little water and cook in case you feel the masalas are burning (sometimes due to high flame or red chili powder)
Add two chopped tomatoes, one bay leaf, one big cardamom, and 3 to 4 cloves, and mix all the ingredients well.
Stir occasionally and cook until the tomatoes turn soft and mushy. You can also cover them with the lid and cook the tomatoes.
Add the cooked dal and mix it well. Now add water if required and adjust the consistency.
Add ¼ tsp of chaat masala, ¼ tsp of kitchen king masala, salt as per taste, one tbsp of kasuri methi, and some fresh coriander. Mix all the ingredients well.
Simmer for 2 to 3 minutes on a low flame.
For the tadka (tempering), add 1 tbsp of ghee to a pan and ½ tsp of cumin seeds. Once the cumin seeds start to crackle, add 3 to 4 dry red chilies, 3 to 4 slit green chilies, fresh coriander, ¼ tsp of red chili powder, and mix all the ingredients well with a spoon. Pour the tadka over the dal and mix it well.
Serve the dal hot with chapati, roti, paratha, or rice with onion rings, papad, and pickle.