Rajasthani Panchmel Dal/ Panchratan Dal
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • ¼th cup split Red gram (tur dal)
  • ¼th cup split green gram (moong dal)
  • ¼th cup split Red Lentil (masoor dal)
  • ¼th cup split green gram skinless(chilka moong)
  • ¼th cup bengal gram spilt and skinned (chana dal)
  • 2 medium sized tomatoes finely chopped
  • ghee for tempering
  • 2 inches ginger root sliced into juliennes
  • 2 green chilies sliced into lengths
  • 1 tsp turmeric powder
  • ¼th tsp asafoetida powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • salt to taste
Instructions
  1. Wash and soak all dals in enough water for one hour
  2. Pressure cook Dal.Add enough water for Dals to get submerged.Add 1 tsp turmeric powder, 1 tsp salt.Pressure cook until 2 whistles.
  3. Wait for pressure to die down completely before you open the lid.
  4. Heat 2 tbsp clarified butter(ghee).Add cumin seeds and asafoetida powder.As cumin seeds splutter add chopped tomatoes.Cook until tomatoes turn mushy.
  5. As tomatoes turn mushy, add ginger and chilies.Add red chili powder, coriander powder,salt to taste.Bhunao for 2-3 mins.
  6. After 2-3 minutes, add cooked dal to pan.Mix.
  7. Add water to adjust consistency.Simmer dal for 3-4 minutes on low to medium heat.
  8. Turn off the heat and prepare for serving.
  9. Rajasthani Dal can be served with Missi roti, Khoba roti or Bati
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/rajasthani-panchmel-dal-panchratan-dal/