Panchmel Dal

Panchmel Dal is the protein rich Rajasthani Dal. Here, Panch means 5 and mel means mix. One of the most popular dals of Rajasthan,  Panchmel is delicious and nutritious.Traditionally, 5 dals are used in praparation and hence the name -”Panch mel” dal. The dal is thick and can be had with Roti/Chapati, Paratha or jeera rice.

This is a delightful combination of dals simmered with aromatic spices that lend to bouquet of tantalizing flavours, along with all the nutrients that dals add to our diet.

Ingredients:
1/4 cup mung dal (yellow split dal)
1/4 cup chana dal
1/4 cup toover dal
1/4 cup urad dal
1/4 cup black whole urad
pinch of hing
3  green cardamon
1" stick of dalchilni(cinnamon)
1 tsp jeera
1 onion chopped
1 tomato chopped
1 tsp dhania powder
1 tsp turmeric powder
1 tsp garlic paste
2 tsp chili powder
1/4 tsp haldi powder
1 1/2 tsp saunf powder (fennel )
1/2 cup whisked curd
salt to taste

Method:

 Wash and soak the dals in warm water for at least an hour. Drain and keep aside.

• Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
• Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
• Add the onions and cook till they are golden brown.
• Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin seed powder and fennel powder and cook for 4 to 5 minutes.
• Add the curds and cook for 2 to 3 minutes.
• Add the cooked dals and salt and allow the dal to come to a boil.
• Garnish with coriander and serve hot with rice or rotis.

Sending to Dish it out – Lentils and Garlic and Vardhini’s page