As the name suggests panchmel dal means a mix of five dals. This dal preparation belongs to the state of Rajasthan and is prepared with baati. There are different combinations and recipes for this dal. I have used the most popular and authentic combination if I can say so. A tempering bursting with flavors makes it totally palatable.
The 5 dals that are used for this recipe are chana dal, black urad dal, green moong dal, masoor dal, and arhar dal. (I am very bad with the English names of dals, have mentioned them in the ingredients section only.) The ratio of all the dals is same. I have added lots of ginger and garlic to make panchmel dal absolutely scrumptious. It is also important to cook ginger and garlic properly otherwise the raw smell will ruin the taste of dal. I prepare this dal with baati and I make this combination when I have ample time to cook as baatis take time to cook. And while the baatis cook, I prepare the tempering, slow cooking it.
Dal is the staple food of India. And therefore we have plenty of dal recipes in India as well as on the blog :). Most of them have been collected in one place for easy access. You can check them here. Likewise, you might also like a very popular preparation from the Sindhi cuisine i.e. Dal Pakwaan. Super crisp pakwaan are served with 2 dals, to make my favorite brunch option. View the recipe here.
It will be a sin on my part if I serve this dal with anything other than baati and chutney.
1.This recipe serves 4 persons although the quantity of dals used is not much but with the tempering and all it becomes enough for 4 persons.
2.Pressure cook dals: For that take 2 tbsp each chana dal, black urad dal, green moong dal, masoor dal and arhar dal.
3.Wash properly. Soak for 30 minutes.
4.Discard the water. Transfer soaked dals to a pressure cooker. Add 3 cups of water, salt to taste and ½ tsp turmeric powder.
5.Pressure cook on high flame till 1st whistle. Thereafter for 12-15 minutes on low flame. Let the pressure release. Open the cooker, the dal should be properly cooked.
6.Prepare first tempering: For that heat 2 tbsp of oil. Add 2 chopped onions.
7.Cook till onions become golden.
8.Add 1 tbsp garlic. Cook on low flame till the raw smell goes away.
9.Add 2 medium pureed tomatoes.
10.Cook till the oil oozes.
11.Add 1 tbsp ginger. Cook for 2-3 minutes on low flame or till the raw smell goes.
12.Next add in 1 tsp red chili powder. Cook for a minute. Switch off the flame.
13.Add prepared tempering to cooked dal.
14.Garnish dal with a handful of chopped coriander leaves, lemon juice and ½ tsp garam masala powder. Yes, I know juice and masala are not garnishing, but you know what I mean.
15.Prepare second tempering: Heat 1 tbsp ghee. Add 2 broken red chilies. Cook for 30 seconds.
16.Pour over the dal. Check and adjust the seasoning and consistency.
17.Serve hot. Bon appétit!
For pressure cooking dal
For first tempering
For second tempering
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