Perhaps one of the most well-known lentil-based curry recipes, made with 5 different types of lentils. It is made with toor dal, moong dal, channa dal, masoor dal, and black urad dal, as well as a simple onion and tomato base and a variety of spices. It has the same texture and colour as dal makhani but a distinct taste and flavour.
Most of us eat lentil-based curry or simple dal recipes on a regular basis. In general, we make it with a variety of lentils and serve it with either roti or rice for lunch and dinner. However, the same dal can be combined with other dals, and panchmel dal is a popular Rajasthani curry made with 5 lentil options.
In addition, I’d like to add some additional tips, suggestions, and variations to the panchmel dal recipe. First and foremost, this dal must be made with five different types of dal, hence the name pancharatna dal. I recommend using the dal types listed below, but you can use any edible lentil. Second, the consistency of this dal is critical, and it must be thicker than yellow dal. It can be served with roti or rice due to its thicker consistency. Finally, because of the dal mixture, it may become hard after resting. As a result, you may need to add more water before reheating it to restore its original consistency.
AuthorManitaTo begin, combine 1/4 cup toor dal, 1/4 cup urad dal, 1/4 cup moong dal, 1/4 cup masoor dal, and 1/4 cup chana dal in a mixing bowl.
Rinse thoroughly and soak for 30 minutes.
Put the soaked dal in the pressure cooker.
1/2 teaspoon turmeric, 1/2 teaspoon salt, 2 bay leaves, 1 teaspoon ghee, and 3 cups water
Cook for 5 whistles or until the dal is completely cooked.
Once the pressure has been released, open the cooker and check to see if the dal has been properly cooked. Set aside.
2 tbsp ghee, heated in a large kadai 1 bay leaf, 4 cloves, 1 black cardamom, 1 teaspoon cumin, and 1 dried red chilli
Sauté on low heat until the spices become aromatic.
Now add 1 onion and 1 teaspoon ginger garlic paste and sauté until the onions are golden brown.
1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon salt
Cook until the spices become aromatic.
Cook until the tomatoes are soft and mushy, about 2 minutes.
Now add the cooked dal and mix thoroughly, adjusting the consistency as needed.
Cook, covered, for 10 minutes, or until the flavours are well absorbed.
1/4 teaspoon garam masala, 1 teaspoon kasuri methi, and 2 tablespoons coriander Combine thoroughly.
Heat 1 tsp ghee in a small saucepan to make the tempering. 1 teaspoon cumin, 1/4 teaspoon chilli powder, and 1 dried red chilli
Pour the tempering over the dal right away. Take care not to burn the tadka.
Finally, serve pancharatna dal or panchmel dal with roti or jeera rice.
Ingredients
Directions
To begin, combine 1/4 cup toor dal, 1/4 cup urad dal, 1/4 cup moong dal, 1/4 cup masoor dal, and 1/4 cup chana dal in a mixing bowl.
Rinse thoroughly and soak for 30 minutes.
Put the soaked dal in the pressure cooker.
1/2 teaspoon turmeric, 1/2 teaspoon salt, 2 bay leaves, 1 teaspoon ghee, and 3 cups water
Cook for 5 whistles or until the dal is completely cooked.
Once the pressure has been released, open the cooker and check to see if the dal has been properly cooked. Set aside.
2 tbsp ghee, heated in a large kadai 1 bay leaf, 4 cloves, 1 black cardamom, 1 teaspoon cumin, and 1 dried red chilli
Sauté on low heat until the spices become aromatic.
Now add 1 onion and 1 teaspoon ginger garlic paste and sauté until the onions are golden brown.
1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon salt
Cook until the spices become aromatic.
Cook until the tomatoes are soft and mushy, about 2 minutes.
Now add the cooked dal and mix thoroughly, adjusting the consistency as needed.
Cook, covered, for 10 minutes, or until the flavours are well absorbed.
1/4 teaspoon garam masala, 1 teaspoon kasuri methi, and 2 tablespoons coriander Combine thoroughly.
Heat 1 tsp ghee in a small saucepan to make the tempering. 1 teaspoon cumin, 1/4 teaspoon chilli powder, and 1 dried red chilli
Pour the tempering over the dal right away. Take care not to burn the tadka.
Finally, serve pancharatna dal or panchmel dal with roti or jeera rice.
Notes:
- First, I took an equal proportion of five different dals. However, you can change the quantity to your liking.
- Also, soak the dal for at least 30 minutes, or the dal will not cook evenly.
- Additionally, simmering on a low flame aids in flavour absorption.
- Finally, panchmel dal or pancharatna dal tastes best when slightly thickened.