- 1/4 cup Tuver dal
- 1/4 cup Chana dal
- 1/4 cup Mung dal (yellow)
- 1/4 cup Mung dal with skin
- 1 tsp Urad dal
- 1/2 cup Chopped Onion
- 1/2 cup Chopped Tomato
- 1 tbsp Ginger-Garlic paste
- 1 tsp Kasoori Methi
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander powder
- 1/2 tsp Red chilly powder
- 1/2 tsp Garam masala
- 1 tbsp lemon juice
- Salt per taste
- 1 tbsp Ghee
- 1/2 tsp Cumin Seeds
- A pinch of Hing
One of the staple foods in Rajasthan is “Panchmel Dal”, a lentil preparation that can be served with thick bhakhri, a plate of steamed rice or as a part of very famous Dal-Baati 🙂
Preparation of Panchmel dal
- Wash all dals together in a big bowl and soak them in plenty of water for around 1-2 hours.
- Add a little salt in water and pressure-cook them for 4 whistles.
- Heat ghee in a deep pan and add cumin seeds along with hing.
- Once it stops crackling, add chopped onions and ginger-garlic paste. Saute it till onions are translucent.
- Add chopped tomato and all the spices and mix them well. Cook it for around 2-3 minutes.
- Without draining excess water from pressure-cooker, add all dals in pan and mix well.
- At this point of time, add some hot water if required. Cover it with a lid and cook it for 5-6 minutes more.
- Turn off the heat and add lemon juice in it.
- Serve hot 🙂
This goes very well with Baati, Khooba Roti or Steamed Rice.