Go Back
Delicious Panchmel Dal, a Rajasthani Pancharatna dal, served in a traditional bowl garnished with fr.

panchmel dal

panchratna dal
No ratings yet
Print Pin

Ingredients

  • 1/4 cup toor dal
  • 1/4 cup moong dal
  • 1/4 cup masoor dal
  • 1/4 cup moong beans
  • 1/4 cup black urad dal
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • 3 cups water
  • 1 tsp ghee
  • Dal:
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 2 red chilies
  • 1 cup onion chopped
  • 4 garlic cloves minced
  • Ginger minced
  • 3/4 cup heaped tomato chopped
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp chili powder
  • 3/4 cup water
  • 1/4 tsp garam masala
  • 1 heaped tsp salt
  • Garnish:
  • Coriander leaves
  • Kasoori methi
  • 1 tsp ghee

Instructions

  • First, wash and soak all the dals.
  • Add water, turmeric powder, salt, and ghee to the soaked dals; pressure cook for 3 whistles, then simmer for 1 minute.
  • Heat ghee in a pan, add cumin seeds and red chilies, and sauté.
  • Add onions, garlic, and ginger; sauté until translucent.
  • Add turmeric powder, chili powder, coriander powder, and salt; sauté for 1 minute.
  • Add tomatoes and cook until mushy.
  • Add water and boil until it reaches a thick, stew-like consistency (thokku).
  • Combine the cooked dals with the mixture, add water if needed, and boil for 2 minutes.
  • Add garam masala, kasoori methi, coriander leaves, ghee, and adjust salt; simmer and boil briefly.

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Dal thickens over time. If you're serving immediately, you can add extra water to adjust the consistency.
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!