The mix of five dals makes this authentic and classic Rajasthani Panchmel Dal, one can never get enough of this one!
PANCHMEL DAL
Ingredients
¼ cup whole green gram (sabut moong), soaked overnight and drained
¼ cup Bengal gram (chana dal), soaked for 20 minutes and drained
¼ cup whole red lentil (sabut masoor dal), soaked for 20 minutes and drained
¼ cup split skinless black gram (urad dal), soaked for 20 minutes and drained
¼ cup pigeon peas (toor dal), soaked for 20 minutes and drained
Salt to taste
½ tsp turmeric powder
3 tbsps ghee
1 ½ tsp cumin seeds
¼ tsp asafoetida (hing)
2-3 dried red chillies
1 tsp ginger-green chilli paste
2 medium tomatoes, chopped
¼ tsp turmeric powder
½ tsp red chilli powder
¼ tsp cumin powder
1½ tsps coriander powder
2 tbsps chopped fresh coriander leaves + for garnish
Method
1. Take whole green gram, Bengal gram, red lentil, split skinless black gram, pigeon peas, salt to taste, turmeric powder and 3 cups water. Mix, cover and cook under pressure for 4-5 whistle on medium heat.
2. Open the cooker once the pressure has reduced completely, mix the gram mixture with a wooden churner.
3. Heat ghee in a deep pan, add cumin seeds and let them change colour. Add asafoetida and dried red chillies and sauté for a few seconds.
4. Add ginger-green chilli paste and tomatoes, mix and sauté for 2-3 minutes. Add turmeric powder, red chilli powder and cumin powder and mix well.
5. Add coriander powder, mix and sauté for 1-2 minutes. Add cooked gram mixture, mix and cook for 2-3 minutes.
6. Add coriander leaves, mix and take the pan off the heat. Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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