Panchmel dal, originating from Rajasthan, India, is a delightful dish made by blending five different lentils. These lentils—split green gram, split Bengal gram, split black gram, split red lentils, and pigeon peas—are cooked together to create a creamy and flavorful dish. The lentils are infused with a tempering of spices, including cumin seeds, mustard seeds, and aromatic ingredients like onions, tomatoes, garlic, and ginger. This hearty dish is both nutritious and delicious, often served with rice or Indian bread for a satisfying meal.
Here’s a detailed recipe to prepare it:
Ingredients:
- 1/4 cup split green gram (moong dal)
- 1/4 cup split Bengal gram (chana dal)
- 1/4 cup split black gram (urad dal)
- 1/4 cup split red lentils (masoor dal)
- 1/4 cup pigeon peas (toor dal)
- 2-3 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1-2 dry red chilies
- A pinch of asafoetida (hing)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1-2 green chilies, finely chopped (adjust according to spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
- Lemon wedges for serving (optional)
Instructions:
- Preparing the Lentils:
- Rinse all the lentils thoroughly under running water until the water runs clear.
- Soak the lentils together in enough water for about 30 minutes. Drain and set aside.
- Cooking the Lentils:
- In a pressure cooker or a deep pot, add the soaked lentils along with 4 cups of water, salt, and turmeric powder.
- Pressure cook for about 3-4 whistles (if using a pressure cooker) or cook until the lentils are soft and mushy.
- Tempering:
- Heat ghee or oil in a separate pan. Add cumin seeds and mustard seeds. Let them splutter.
- Add dry red chilies, hing, and sauté for a few seconds until fragrant.
- Adding Aromatics and Spices:
- Add chopped onions, minced garlic, grated ginger, and green chilies. Sauté until the onions turn golden brown.
- Add chopped tomatoes and cook until they soften and the oil starts separating.
- Combining the Lentils and Tempering:
- Once the lentils are cooked, mash them slightly using a spoon or a masher to get a creamy consistency.
- Add the prepared tempering along with the spices (red chili powder, coriander powder, garam masala) to the cooked lentils. Stir well to combine.
- Simmering and Final Touches:
- Adjust the consistency of the dal by adding water if needed. Bring it to a gentle boil and simmer for 5-10 minutes to let the flavors meld.
- Check for seasoning and adjust salt or spices as per taste.
- Garnish and Serve:
- Garnish the panchmel dal with freshly chopped coriander leaves.
- Serve hot with rice, roti, or naan. Squeeze some lemon juice on top before serving for added freshness (optional).
Enjoy the rich and flavorful Rajasthani panchmel dal as a wholesome meal!
