Although its name suggests royalty, a Panchmel or Panchratna Dal, native to the Indian state of Rajasthan and made with five kinds of lentils, is an easy enough dish to cook up for a weeknight. It’s extremely nutritious and delicious and it’s also vegan, soy-free, nut-free and gluten-free.
Ingredients of Pachmela Dal
- ¼ cup toor dal
- ¼ cup urad dal
- ¼ cup moong dal
- ¼ cup masoor dal
- ¼ cup chana dal
- ½ tsp turmeric
- ½ tsp salt
- 2 bay leaf
- 1 tsp ghee
- 3 cup water
- 2 tbsp ghee
- 1 bay leaf
- 4 cloves
- 1 black cardamom
- 1 tsp cumin
- 1 dried red chilli
- 1 onion
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp salt
- 2 tomato (finely chopped)
- ¼ tsp garam masala
- 1 tsp kasuri methi (crushed)
- 2 tbsp coriander (finely chopped)
for tempering:
- 1 tsp ghee
- 1 tsp cumin
- ¼ tsp chilli powder
- 1 dried red chilli
How To Make Pachmela Dal
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Take toor dal, urad dal,moong dal, masoor dal and chana dal in a bowl.
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Rinse well and soak for 30 minutes.
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Transfer the soaked dal into the pressure cooker.
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Add turmeric, salt, bay leaf, ghee and 3 cups water.
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Pressure cook for 5 whistles.
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Open the cooker and check if the dal is cooked well. keep aside.
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In a large kadai heat ghee. add bay leaf, cloves, black cardamom, cumin and dried red chilli.
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Add onion, ginger garlic paste and saute until onions turn golden brown.
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Add turmeric, chilli powder, coriander powder, cumin powder and ½ tsp salt.
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Add tomato and saute until the tomatoes turn soft and mushy.
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Add cooked dal.
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cover and simmer for 10 minutes.
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Add garam masala, kasuri methi and coriander. mix well.
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Heat ghee. add cumin, chilli powder and 1 dried red chilli.
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Pour the tempering over dal.
