How to Make Panchratna Dal/ panchmel dal recipe
Today I will share a very simple and nutritious recipe; How to Make Panchratna Dal/ panchmel dal recipe, which is a Rajasthani delicacy and a protein-packed lentil dish. Panchratna Dal uses five dals; toor dal/pigeon peas, moong dal/green gram, channa dal/Bengal gram, masoor dal/red lentils, and urad dal/black gram with simple onion and tomato base and different spices.
Equipment used
- Pressure cooker
- Mixing bowl
- Spatula
- Kadai
- Small pan
Ingredients
- Toor dal/ pigeon peas-2 Tbsp
- Moong dal/green gram-2 Tbsp
- Chana dal/Bengal gram-2 Tbsp
- Masoor dal/red lentils-2 Tbsp
- Urad dal/black gram-2 Tbsp
- Ginger-garlic paste-1 tbsp
- (Chopped) onion-1
- (Chopped) tomato-1
- Bay leaves-2
- Cinnamon-1/2 inch stick
- Cloves-5
- Turmeric powder-1 tbsp
- Cumin coriander powder-1 tbsp
- Red chili powder-1/2 tbsp
- Asafoetida/Hing-1/4 tbsp
- Cumin-1/2 tbsp
- Ghee-2 tbsp
- Coriander leaves (chopped)-2 tbsp
- Salt to taste
How to Make Panchratna Dal/ panchmel dal recipe
In a mixing bowl take all five types of dal,
Wash the dal well
Now put them in a pressure cooker
Add salt and hing
Add bay leaves
Close the lid and go for 2 whistles on a low flame
Release the pressure and open the lid and check the dal
Heat ghee in a Kadai, and add cinnamon, cloves, and cumin seeds for tempering
Now add the chopped onion and sauté them till they become soft and translucent
Add ginger-garlic paste and sauté them for a minute
Now add chopped tomato and stir them till they become soft
Add coriander-cumin powder
Now add the turmeric powder, red chili powder, and salt to taste
Stir them till the raw smell of the spices goes off
Add the boiled dal and mix them well
If the consistency of the dal is much thick, then add little warm water to make it required consistency
Heat ghee in a tadka/small pan
Add cumin and red chili for tempering
Spread them over the mixed dal and mix them
Transfer them to a serving bowl and serve hot with rice or roti.
My other dal recipes are
Mocha Masoor Dal recipe, Narkel Jhinge diye muger dal, Macher Matha Diye Moong Dal Recipe, Dal Potol Recipe, ol diye cholar dal, pepe diye masoor dal, mulo diye muger dal, palang saak diye cholar dal
How to Make Panchratna Dal
Equipment
- pressure cooker
- Spatula
- mixing bowl
- A kadai or a fry pan
- tadka pan
Ingredients
- 2 tbsp Toor dal/ pigeon peas
- 2 tbsp Moong dal/green gram
- 2 tbsp Chana dal/Bengal gram
- 2 tbsp Masoor dal/red lentils
- 2 tbsp Urad dal/black gram
- 1 tbsp ginger-garlic paste
- 1 onion, chopped
- 1 tomato (chopped)
- 2 bay leaves
- 1/2 Cinnamon Stick
- 5 Cloves
- 1 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tbsp cumin corriander powder
- 1/4 tbsp hing / asafoetida
- 1/2 tbsp cumin seeds
- 2 tbsp ghee
- 2 tbsp coriander leaves (chopped)
- salt
Instructions
- In a mixing bowl take all the fivetypes of dal,
- Wash the dal well
- Now put them in a pressure cooker
- Add salt and hing
- Add bay leaves
- Close the lid and go for 2 whistlein low flame
- Release the pressure and open thelid and check the dal
- Heat ghee in a kadai, and add cinnamon,cloves and cumin seeds for tempering
- Now add the chopped onion and sautéthem till they become soft and translucent
- Add ginger-garlic paste and sauté them for a minute
- Now add chopped tomato and stirthem till they become soft
- Add coriander-cumin powder
- Now add the turmeric powder, redchili powder and salt to taste
- Stir them till the raw smell of thespices goes off
- Add the boiled dals and mix themwell
- If the consistency of the dal ismuch thick, then add little warm water to make it required consistency
- Heat ghee in a tadka/small pan
- Add cumin, red chilli for tempering
- Spread them over the mixed dal andmix them
- Transfer them to a serving bowl andserve hot with rice or roti.