Rajasthani Panchmel Dal | Sanjeev Kapoor Khazana

An authentic Rajasthani daal made with saabut moong, saabut masoor, arhar daal, dhuli urad dal and chana dal.

RAJASTHANI PANCHMEL DAL

Ingredients

½ cup whole green gram (sabut moong), washed, soaked for 3-4 hours and drained
½ cup lentils (sabut masoor), washed, soaked for 3-4 hours and drained
½ cup split pigeon pea (arhar dal), washed, soaked for 3-4 hours and drained
½ cup split skinless black gram (dhuli urad dal), washed, soaked for 3-4 hours and drained
½ cup split Bengal gram (chana dal), washed, soaked for 3-4 hours and drained
½ tsp turmeric powder
Salt to taste
2 tsps oil
½ tsp cumin seeds
3-4 cloves
2 dried red chillies
¼ tsp asafoetida (hing)
1 tbsp ginger paste
1 medium tomato, chopped
1 tsp cumin powder
1 tsp coriander powder
½ tsp red chilli powder
1 tsp garam masala powder
Salt to taste
½ bunch fresh coriander, chopped + for garnish

Method

1. Take sabut moong, sabut masoor, arhar dal, dhuli urad dal and chana dal in a pressure cooker. Add turmeric powder and salt. Add 3 cups water and pressure cook till 1-2 whistles are given.
2. Heat oil in a deep non-stick pan, add cumin seeds and sauté till it changes colour. Add cloves, break dried red chillies and add in pan. Add asafoetida and ginger paste. Sauté for a minute on medium heat.
3. Add tomato and sauté till it turns pulpy.
4. Add cumin powder, coriander powder and red chilli powder. Add little and sauté till oil separates.
5. Add the cooked dal and sufficient water in the pan. Add garam masala powder, salt, coriander and mix well. Cook for 3-4 minutes on medium heat.
6. Serve hot with steamed rice, garnished with coriander.

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Cuisine - Rajasthan

Course - dal

Dish - dal