Panchmel dal / Panchratna dal - is a tasty dal dish from Rajasthan. The name panchmel has a meaning behind it. In Hindi "panch" means "five" and "mel" means "combination". So panchmel means -"combination of five dals" . The traditional panchmel dal recipe makes use of five dals which are given below.
Ingredients of panchmel dal:
tuvar dal / toor dal / arhar dal - pigeon peas
black urud dal - split black gram
moth / matki / mataki - moth bean split
channa dal - bengal gram
green gram - green moong dal
Panchmel dal is also called as panchratna dal or panchkuti.
Since I couldn't get split moth bean here, I used whole moth bean instead and it was very tasty. The method of making panchmel dal is very similar to Kerala style green gram curry / cherupayar curry. If you don't have moth bean or moth dal, you can make use of masoor dal / pink lentil instead. I have tried using masoor dal also and it is equally tasty.
Panchmel dal is a very simple dish that is cooked in almost every Indian houses. It can be served along with roti, rice, jeera rice, or with baati. Baati is a special, popular and tasty Rajasthani dish which is made with wheat flour and is a hard, unleavened bread cooked in dessert parts of Rajasthan.
Since panchmel dal is a mixture of five different dals it is very healthy and nutritious. And this is a no onion no garlic recipe. This is a healthy, thick textured dal with nicely balanced flavors of spices and I am sure every one will love it.
If you are looking for other dal recipes:
1. dal tadka
|bengal gram dal / split channa dal||1/4 cup|
|whole green gram||1/4 cup|
|split black gram / urud dal||1/4 cup|
|moth dal||1/4 cup|
|pigeon peas / tuvar dal / arhar dal||1/4 cup|
|turmeric powder||1/2 teaspoon|
|asafoetida powder / hing||1/4 teaspoon|
|cloves||3 - 4|
|cumin seeds||1/2 teaspoon|
|dry red chilly||2 (broken)|
|green chilly||1 (crushed)|
|ginger||1/2 inch piece (crushed)|
|red chilly powder||3/4 teaspoon|
|coriander powder||1 teaspoon|
|garam masala||1/2 teaspoon|
|tomatoes||2 ( finely chopped)|
|water||4 cups + 1 1/2 cup|
|coriander leaves (chopped)||1 1/2 tablespoon|
1. In a bowl, mix all the dals together and wash it in clean water two to three times. Now to the dal add 2 cups of water and let it soak for about 1 hour.
2. After an hour, add the dals along with the soaked water and another 2 cups of water, 1 teaspoon of salt and turmeric powder into a pressure cooker and pressure cook for 4 - 5 whistles or till they are completely cooked. Wait till the pressure subsides.
3. Once the pressure subsides, open the lid and mash the dal nicely. Keep it aside.
4. In another pan / kadai, heat oil. Add cumin seeds, When it starts sizzling, add asafoetida powder, cloves and broken dry red chilly. Saute then for 1 - 2 seconds.
5. Then add crushed green chilly and ginger and saute for a minute or till the raw smell goes off.
6. Now add coriander powder, chilly powder and stir well.
7. Next add tomatoes, garam masala and cook nicely till oil separates. (This took around 10 minutes on low flame. )
8. Now add cooked dal along with the cooked water and mix well. Also add 1and 1/2 cups of water to this. Let it cook for 8 - 10 minutes.
10. Panchmel dal curry is ready. This can be served with roti, rice, jeera rice or with bati. Bati is a famous rajasthani dish made with wheat flour.
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enjoy cooking and serving