About panchmel dal
Panchmel dal, as the name suggests, is a mixed dal made with five different types of lentils. Panchmel dal is a full dose of protein and is also rich in other nutrients. The taste of Panchmel dal is absolutely delicious. You can make it without garlic and onions if you wish, but the authentic Rajasthani taste of Panchmel dal really comes through only when garlic and onions are included. Let me tell you, I first came across this recipe in an old recipe book my grandfather had. It contained many nutritious recipes.
One of the recipes in that book was Panchmel dal. I made a few adjustments to the recipe according to my taste, and believe me, the flavor of the dal was absolutely amazing. Since then, I prefer making dal this way. Panchratna dal is made using tur dal, moong dal, black masoor dal, masoor dal, and split moong dal. The texture and color of Panchratna dal are similar to dal makhani, but its taste is different. You can choose any lentils you prefer to make Panchratna dal. It can be served hot with roti, naan, or rice.
Since dal tends to thicken if left for a while, you can add a little water while reheating it to bring it back to its original consistency. If you’re bored of making just one or two types of dal, then try Panchmel dal this time. This dal is a mix of five different lentils, making it not only delicious but also packed with all the essential nutrients your body needs. When it comes to nutrients, it contains vitamins, iron, potassium, and protein—making it a great option for vegetarians. I’ve provided all the necessary tips for making Panchratna dal, so now you can easily make this amazing dal at home. To read more such delicious recipes, visit my website and try making your favorite dishes.
Subtitle
about panchmel dal
ingredients
how to make panchratna dal
Tips
Ingredients
Mung Mogar – 50 grams
Mung Split Lentils – 50 grams
Chana Dal – 50 grams
Toor Dal – 50 grams
Urad Mogar Split – 50 grams
Oil
Cumin – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
Onions – 2 medium-sized
Tomatoes – 2 medium-sized
Garlic – 2 cloves
Ginger – 1-inch piece
Salt – to taste
Turmeric – 1/2 teaspoon
Red Chili Powder – 1 teaspoon
Coriander Powder – 1/2 teaspoon
Garam Masala – 1/2 teaspoon
Fresh Coriander or Mint Leaves – for garnish
Ghee – for pouring on dal
How to make panchratna dal
To make Panchratna Dal, first wash the dal thoroughly with water twice and soak it for 30 minutes. After 30 minutes, take a pressure cooker, drain the water from the dal, and add the dal, salt, turmeric, and water to the cooker. Cook for 2 whistles and let the cooker cool down. Once cooled, open the lid and use a muddler to mix the dal well.
Next, take a pan and heat oil in it. Once the oil is hot, add cumin and asafoetida. Then add finely chopped onions and sauté for 2 minutes. After that, add garlic and mix well. Once the onions turn slightly golden, add ginger and green chilies. Stir well. Now, add tomatoes and cover the pan. Once the tomatoes soften, remove the lid. Add salt, red chili powder, turmeric, and coriander powder. Mix all the spices well. Then add the cooked dal to the pan. Once the dal comes to a boil, turn off the gas. Add garam masala on top.
Garnish with ghee and fresh coriander, and serve hot with roti, paratha, or puri. Panchratna Dal is ready.
Tips
To make Panchratna Dal, you can adjust the quantity of dal as per your requirement.
It’s important to soak the dal for a while before cooking, as this helps it cook evenly and properly. Also, make sure to use fresh dal for the best taste and texture.
Soaking the dal allows it to cook faster and ensures it doesn’t become hard or undercooked. By adjusting the amount of dal, you can easily scale the recipe for a larger or smaller portion.
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