How to Cook Panchmel Dal(Rajasthani Dal)

Panchmel dal is a delicious Indian dish made from a combination of five different lentils, typically including split Bengal gram (chana dal), split black gram (urad dal), split green gram (moong dal), split pigeon peas (toor dal), and whole red lentils (masoor dal). Here’s a basic recipe for cooking panchmel dal:

Ingredients:

• 1/4 cup each of split Bengal gram, split black gram, split green gram, split pigeon peas, and whole red lentils
• 1 medium-sized onion, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, chopped (adjust according to your spice preference)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons ghee or oil
• Fresh coriander leaves for garnish
• Lemon wedges for serving (optional)

Instructions:

1. Rinse all the lentils together under cold water until the water runs clear. Soak the lentils in water for about 30 minutes. Then, drain the water.
2. In a pressure cooker or a large pot, add the soaked and drained lentils along with 4 cups of water. Add turmeric powder and salt. Pressure cook for about 3-4 whistles or until the lentils are soft and cooked through. If using a pot, cook until the lentils are tender, stirring occasionally and adding more water if necessary.
3. Once the lentils are cooked, mash them slightly with the back of a spoon or a potato masher. Set aside.
4. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
5. Add chopped onions and sauté until they turn golden brown.
6. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until the raw smell disappears.
7. Add chopped tomatoes along with red chili powder and coriander powder. Cook until the tomatoes are soft and oil starts to separate from the masala.
8. Once the masala is cooked, add the cooked lentils to the pan and mix well. Adjust the consistency of the dal by adding water if it’s too thick.
9. Let the dal simmer for a few minutes on low heat, allowing the flavors to meld together.
10. Check for seasoning and adjust salt and spices according to your taste.
11. Garnish the panchmel dal with fresh coriander leaves.
12. Serve hot with steamed rice or roti. You can also squeeze some lemon juice on top before serving for extra tanginess (optional).

Enjoy your homemade panchmel dal!