Panchmel Dal / Five Lentil Stew

Posted: July 20, 2012 in Dal, Rajasthani
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Dal (Lentil) is one staple food cooked in most Indian houses on daily basis. It is exceptionally nutritious. It an excellent source of protein, high in carbohydrate and free of fat. Dal mentioned here is combination of five different types of dal cooked with spices and served with baati (baked dough balls) in Rajasthan. I first tasted this recipe in Kota at my Maasi (Aunt) friend’s place.I loved it instantly. This dish is adapted from Sanjeev Kapoor. This is a true delicacy for Dal lovers. You can have it with baati,chapati or with plain rice alongwith gatte ki sabji – a Pure Rajasthani style. 🙂

Ingredients:-

Split Bengal gram(chana dal) 1/4 cup
Whole green grams(sabut moong dal) 1/4 cup
Split black gram skinless(dhuli urad dal) 1/4 cup
Split pigeon pea(toor dal/arhar dal) 1/4 cup
Whole red lentils(saboot masoor) 1/4 cup
Salt to taste
Turmeric Powder 1/2 teaspoon
Oil 3 teaspoon
Asafoetida (hing) a  generous pinch
Cumin seeds 1/2 teaspoon
Cloves 4-5
Dried red chillies broken 2-3
Green chilli-ginger paste 1 teaspoon
Roasted cumin powder 1 teaspoon
Coriander powder 1 and 1/2 teaspoon
Garam masala 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Tomatoes chopped 2 medium


Method:-

  • Soak dals in three cups of water for at least 4 hrs. Wash, drain and boil them in three cups of water with salt and turmeric till done.
  • Heat oil in a pan. Add asafoetida, cumin seeds, cloves and dried red chillies.
  • When cumin seeds changes colour, add green chilli-ginger paste and saute for one minute.
  • Add coriander powder,roasted cumin powder and red chilli powder.Add the chopped tomatoes and cook till oil separates.
  • Add cooked dals, salt and water if required.Cook for fifteen minutes stirring well.
  • Add garam masala powder and serve hot garnished with coriander leaves.
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Comments
  1. Aanchal says:

    So glad to see your blog !! Good to see your recipes! Keep going. All the best!

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