Panchmel Dal

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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
Don't know about an ingredient? Check our food dictionary!

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

  1. Wash all dals together in a big bowl and soak them in plenty of water for around 1-2 hours.
  2. Add a little salt in water and pressure-cook them for 4 whistles.
  3. Heat ghee in a deep pan and add cumin seeds along with hing.
  4. Once it stops crackling, add chopped onions and ginger-garlic paste. Saute it till onions are translucent.
  5. Add chopped tomato and all the spices and mix them well. Cook it for around 2-3 minutes.
  6. Without draining excess water from pressure-cooker, add all dals in pan and mix well.
  7. At this point of time, add some hot water if required. Cover it with a lid and cook it for 5-6 minutes more.
  8. Turn off the heat and add lemon juice in it.
  9. Serve hot  🙂

This goes very well with Baati, Khooba Roti or Steamed Rice.


This entry was written on October 7th, 2016 by in Gravies and Curries and tagged with , , , , , , , , . Last revised on October 16th, 2016.

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