Panchmel Dal Recipe | Rajasthani Dal | Panchkuti Dal
A high protein Rajasthani recipe with arhar dal (split toor dal), masoor dal (whole), chana dal (bengal gram dal). Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
14 steps- 1
To begin making the Rajasthani Panchmel Dal, we will first soak the all the dals in 3 cups of water for about 3 hours
- 2
Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle
tablespoons ghee(2)cumin seeds (jeera)(1 teaspoon)ghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 3
Add the onion, green chillies, ginger and garlic and saute until the onion softends
green moong dal (whole)(1/4 cup)onion - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - slit vertically(2)red chilli powder(1/2 teaspoon)dry red chillies - broken(2) - 4
Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through
inch cinnamon stick (dalchini) - broken(1) - 5
Next add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened
tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 6
Once the tomatoes have softened, add the soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal
inch ginger - finely chopped(1)inch cinnamon stick (dalchini) - broken(1)tomato - finely chopped(1)salt - as required - 7
Cover the pressure cooker, and pressure cook the Rajasthani Panchmel Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through
- 8
Turn off the heat and allow the pressure to release naturally
- 9
Once the pressure has released, check if the dals are cooked well to perfection
- 10
Once pressed between fingers it should mash easily
- 11
Stir in the juice from the lemon and the coriander leaves and transfer the Rajasthani Panchmel Dal to a serving bowl
bay leaves (tej patta)(1)lemon - juice extracted(1) - 12
The next is the tadka, heat ghee in a pan over medium heat
tablespoons ghee(2)ghee(1 tablespoon) - 13
Add the cumin seeds and red chillies and allow it to roast for a few seconds
cumin seeds (jeera)(1 teaspoon)green chillies - slit vertically(2)red chilli powder(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)dry red chillies - broken(2) - 14
Turn off the heat and add this tadka to the Rajasthani Panchmel DalServe the Rajasthani Panchmel Dal along with Bati or eat it along Spicy Paneer Pulao With Vegetables followed by the mouth-watering Traditional Rasmalai Recipe
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Panchmel Dal Recipe | Rajasthani Dal | Panchkuti Dal
A high protein Rajasthani recipe with arhar dal (split toor dal), masoor dal (whole), chana dal (bengal gram dal). Ready in 40 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
14 steps- 1
To begin making the Rajasthani Panchmel Dal, we will first soak the all the dals in 3 cups of water for about 3 hours
- 2
Heat ghee in a pressure cooker over medium heat; add the cumin seeds and allow it to crackle
tablespoons ghee(2)cumin seeds (jeera)(1 teaspoon)ghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 3
Add the onion, green chillies, ginger and garlic and saute until the onion softends
green moong dal (whole)(1/4 cup)onion - finely chopped(1)cloves garlic - finely chopped(4)inch ginger - finely chopped(1)green chillies - slit vertically(2)red chilli powder(1/2 teaspoon)dry red chillies - broken(2) - 4
Add the bay leaf and cinnamon stick and saute for a few seconds until you can smell the aromas coming through
inch cinnamon stick (dalchini) - broken(1) - 5
Next add the tomatoes, turmeric powder, red chilli powder, hing and saute for about a minute until the tomatoes have slightly softened
tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 6
Once the tomatoes have softened, add the soaked dals, salt to taste and add water if required such that the water is at least 2 inches above the level of dal
inch ginger - finely chopped(1)inch cinnamon stick (dalchini) - broken(1)tomato - finely chopped(1)salt - as required - 7
Cover the pressure cooker, and pressure cook the Rajasthani Panchmel Dal for about 5 to 6 whistles - about 20 minutes until it is completely cooked through
- 8
Turn off the heat and allow the pressure to release naturally
- 9
Once the pressure has released, check if the dals are cooked well to perfection
- 10
Once pressed between fingers it should mash easily
- 11
Stir in the juice from the lemon and the coriander leaves and transfer the Rajasthani Panchmel Dal to a serving bowl
bay leaves (tej patta)(1)lemon - juice extracted(1) - 12
The next is the tadka, heat ghee in a pan over medium heat
tablespoons ghee(2)ghee(1 tablespoon) - 13
Add the cumin seeds and red chillies and allow it to roast for a few seconds
cumin seeds (jeera)(1 teaspoon)green chillies - slit vertically(2)red chilli powder(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon)dry red chillies - broken(2) - 14
Turn off the heat and add this tadka to the Rajasthani Panchmel DalServe the Rajasthani Panchmel Dal along with Bati or eat it along Spicy Paneer Pulao With Vegetables followed by the mouth-watering Traditional Rasmalai Recipe
Rate this recipe
