Rajasthani Panchmel Dal
A rich and wholesome Rajasthani classic made by blending five distinct lentils, tempered with aromatic spices and ghee. This protein-packed delicacy offers a comforting earthy flavor that pairs wonderfully with warm baati or steamed rice.
60min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Rinse all five lentils thoroughly together in water and soak them for about 30 minutes.
2
Drain the soaked lentils and transfer them to a pressure cooker with 3 cups of water, turmeric powder, and salt.
3
Pressure cook for 4 to 5 whistles until the lentils are completely soft and well-blended. Mash lightly and set aside.
4
Heat ghee in a heavy-bottomed pan or kadhai over medium heat.
5
Add cumin seeds, dried red chillies, bay leaf, and asafoetida. Let the spices crackle.
6
Add chopped onions and sauté until golden brown.
7
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
8
Add chopped tomatoes, red chilli powder, and coriander powder. Cook until the tomatoes turn mushy and ghee separates from the masala.
9
Pour the boiled dal into the tempering, mix well, and simmer on low heat for 10 minutes to let the flavors meld.
10
Adjust consistency with warm water if needed, garnish with fresh coriander leaves, and serve hot with a drizzle of ghee.
Ingredients
2 tbsp chana dal (split Bengal gram)
2 tbsp moong dal (split yellow mung bean)
2 tbsp arhar dal (split pigeon pea)
2 tbsp masoor dal (split red lentil)
2 tbsp urad dal (split black gram)
3 tbsp ghee
1 tsp cumin seeds
2 dried red chillies
1 bay leaf
1 pinch asafoetida (hing)
1 cup finely chopped onions
1 tbsp ginger-garlic paste
1 cup chopped tomatoes
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.