Rajasthani Panchmel dal is a lovely dal made with five different types of lentils. The word "Panch" means 5 and "mel" means mix hence the name "Panchmel Dal." The dal is very popular in Rajasthani cuisine and it became one of my favorites when I visited India a couple of years back. The flavours of the dal is delicious although it is tempered with only a few spices. It is perfect when served with a bowl of hot steaming boiled rice, a dollop of mango pickle and crispy poppadom scrunched on the top for added crunch. This is my perfect home comfort food for a rainy day.
The basic mix is made with equal proportions of 5 different dals Urad dal (black lentil dal), chana dal (chickpea dal) , masoor dal (orange lentils), moong dal(green lentils) and tuvar dal (pigeon peas dal)all without the husk. The key to get this dal flavoursome is in the tempering. You can get these in any wholefood shops or oriental section of any large supermarket or Asian grocery stores.
Rajasthani Panchmel Dal
Mixed lentil dal tempered with aromatic Indian spices.
- 1/4 cup Urad dal
- 1/4 cup Chana dal
- 1/4 cup Masoor dal
- 1/4 cup Tuvar dal
- 1/4 cup Moong dal
- 2 Dried red chilli
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon Juice
- 1.5 teaspoons Salt
- 3 Garlic cloves finely minced
- 1 heaped teaspoon Fresh ginger paste
- 1 tablespoon Olive oil
- 2 Green chillies Finely sliced in round circles
- 1 tablespoon Fresh Coriander finely chopped
- 6 Curry leaves
- 1/2 teaspoon Mustard seeds
1. Mix together all the dals and wash in few changes of water. Once washed soak the dal in water for few hours.2. Drain the water from the dal and add it to a large saucepan, add fresh water and cook the dal on stove top for about 35-40 minutes until dal is cooked but still holding shape. Intermittently remove the scum and froth from the simmering dal and discard.(Avoid pressure cooking as dal becomes mushy)3. Add the turmeric, lemon juice and salt and mix it into the dal. Reduce the heat to a very low simmer. For the tempering: 4.In a small pan add the oil and wait for it to heat. Once the oil is hot, add the mustard seeds, red dried chillies, curry leaves and the green chillies. Wait for the splutter, next add the garlic and ginger and saute for few seconds. Pour the tempering over the cooked dal in the sauce pan and mix it through. I prefer my tempering to be stirred through the dal, although the authentic Rajasthani way is to just pour the tempering over the boiled dal and then add a generous dollop of clarified ghee on top.5.Turn off heat and transfer dal to serving bowl. Garnish with fresh coriander.
DetailsSoak time: Prep time: Cook time: Total time: Yield: Serves 4