Panchmel Dal, also known as Panchratna Dal, is a flavorful and nutritious dish from the state of Rajasthan in India. It is a combination of five different lentils cooked together with a blend of aromatic spices. Panchmel Dal is known for its rich flavours, hearty texture, and high protein content. Here’s a full description of the Panchmel Dal recipe, including its features, serving tips, and suggestions:
Some Features of Panchmel Dal:
Panchmel Dal is a protein-rich dish as it combines five different lentils, each contributing its unique flavour and nutritional benefits.
The combination of lentils provides a balance of texture and taste, with some lentils turning creamy while others retain their shape.
The blend of spices and the aromatic tempering enhances the overall flavour profile of the dal, making it a hearty and satisfying dish.
Panchmel Dal is a versatile dish that can be customised by adjusting the spice levels and consistency according to personal preference.
Serving Suggestions:
Panchmel Dal is typically served as a main course dish with steamed rice or Indian bread, such as roti, paratha, or naan.
It can be accompanied by traditional Rajasthani side dishes like papad (crispy lentil wafers) and achar (pickle) for a complete meal.
Garnish the dal with fresh coriander leaves and serve it hot to enjoy its rich flavours.
Tips:
Soaking the lentils before cooking helps in reducing the cooking time and ensures even cooking.
Adjust the spice levels, such as the amount of red chili powder and green chilies, according to your preference for heat.
For a creamier texture, you can partially mash the cooked lentils using the back of a spoon or a potato masher.
To save time, you can use a pressure cooker to cook the lentils quickly.
Adding a dash of lemon juice or yogurt to the dal just before serving adds a tangy and refreshing element.
Variations:
Panchmel Dal with vegetables: You can enhance the nutritional profile of the dal by adding chopped vegetables like carrots, beans, and peas during the cooking process.
Panchmel Kadhi: Transform the dal into a tangy and spiced yogurt-based curry by adding whisked yogurt and gram flour (besan) to the tempering, along with water. This variation is known as Panchmel Kadhi.
Panchmel Dal with Spinach: Add fresh spinach leaves to the dal while cooking to incorporate leafy greens and create a vibrant and nutritious variation.
Panchmel Dal with Coconut: Add grated coconut to the dal while cooking or as a garnish to infuse it with a rich and nutty flavour.
Panchmel Dal is a wholesome and flavorful dish that celebrates the diversity of lentils. Its combination of textures, aromatic spices, and protein-rich lentils make it a popular choice for a satisfying meal. Enjoy it with your favourite accompaniments.
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Panchmel Dal Recipe
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Panchmel dal or Rajasthani special panchratna dal is a flavourful, healthy protein packed dal made with a mix of 5 lentils and later tempered with degi mirch. It is most often served with dal bati, jeera rice, & roti. Learn here how to make panchmel dal.
Ingredients
- 1 tablespoon ghee
- Water as needed
- ¼ cup pink lentil (masoor dal)
- ¼ cup bengal gram (chana dal)
- ¼ cup toor or tuvar dal
- ¼ cup moong dal
- ¼ cup urad dal
- Salt to taste
- 1 teaspoon turmeric powder
- ½ teaspoon degi red chilli powder
Other Ingredients
- 2 tablespoons ghee
- 2–3 dry red chillies
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 1 medium onion, sliced
- 1 inch ginger, crushed
- 1 teaspoon degi red chilli powder
For the tempering
- 4 tablespoons oil
- 2 dry red chillies
- ½ teaspoon degi red chilli powder
For Garnish
- Fresh finely chopped coriander leaves
Instructions
For Pressure Cooking
- Rinse all the lentils a couple of times well with fresh water.
- Soak it in water for 15-20 minutes.
- Once the dal is soaked, put them in a pressure cooker along with water, ghee, salt, turmeric powder, and degi red chilli powder.
- Cover the lid and pressure cook the lentils on a medium flame for 3-4 whistles or until the lentils are cooked completely.
- Turn off the heat and allow it to cool down completely.
How to make Panchmel Dal
- Add ginger in a mortar pestle and crush it into a smooth paste.
- In a large frying pan or kadai, heat ghee on medium heat then add, dry red chillies, cumin seeds, asafoetida and let them splutter well.
- Add onion, crushed ginger and fry them for a few seconds until they turn translucent.
- Now add degi red chilli powder and the cooked dal.
- Mix well.
- Cover and let it boil for 6-8 minutes on medium heat or till the flavours of the spices are well absorbed.
- Turn off the heat and transfer the prepared dal to a serving bowl.
For the tempering
- In another tadka pan, heat oil.
- Once it’s hot, add dry red chilli, degi red chilli powder and immediately pour the tempering over dal.
- Garnish it with chopped coriander leaves.
- Serve hot with roti or steam jeera rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Cuisine: Rajasthani
