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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Low
To get that traditionally rich flavour, you must wash and then soak the 5 dals for at least 4 hours before cooking them in an open vessel. This method helps the dals acquire a special flavour that will otherwise be missing if pressure-cooked. Another important detail to ensure the Panchmel Dal's unique taste is simmering the dal over a low flame for a substantial amount of time.
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A signature dish belonging to the Rajasthani royal dinner traditions, Panchmel Dal or Panchratna Ki Dal is known as the 'hi-five' dal of health and taste as it made up of equal portions of five different lentils. This aromatic dish is also one of the best ways of avoiding wastage of the little bits of dal that tend to stick to the bottom of storage jars at home. Suffused with an amalgamation of spices such as cinnamon and cloves, this comfort food is rumoured to be a favourite of the erstwhile Maharaja of Udaipur, Shri Arvind Singhji Mewar, who used to serve Panchmel Dal to his foreign guests.
- Red lentil (Sabut masoor) (1 tbsp)
- Whole black gram (Sabut urad dal) (1 tbsp)
- Whole green gram (Sabut moong dal) (1 tbsp)
- Split chickpeas (Chana dal) (1 tbsp)
- Split pigeon peas (Arhar dal) (1 tbsp)
- Onion, chopped (medium) (1)
- Tomato, chopped (medium) (1)
- Curd (Dahi) (1 tbsp)
- Fenugreek seeds (Methi dana) (½ tsp)
- Coriander seeds (Sabut dhaniya) (½ tsp)
- Cumin (Jeera) (½ tsp)
- Cinnamon (Dalchini) (½-inch stick)
- Cloves (Laung) (2)
- Fennel seeds (Saunf) (½ tsp)
- MTR Haldi Turmeric Powder (½ tsp)
- Salt (to taste)
- MTR Lal Mirch Chilli Powder ( to taste)
- Ghee (2 tbsp)
- Thoroughly clean and wash the sabut masoor dal, sabut urad dal, sabut moong dal, chana dal, and arhar dal. Then soak the dals together in water for at least 4 hours.
- In a deep, open vessel, add the dals and fill in water till it is 1 inch over the level of the dals. Then, over a low flame, cook the dals till they soften. The longer you simmer, the better the flavour will be. But in case you are in a hurry, just pressure-cook the dals, timing it to 3 whistles.
- While the dals cook, prepare the tadka.
- In a pan, add the methi dana, sabut dhaniya, jeera, dalchini, laung and saunf. Dry roast the masalas till they turn golden brown and start letting out a heady aroma.
- Take the pan off the flame and keep aside for the masalas to cool. Then, toss them in a mixer-grinder to make a fine powder.
- In a pan, heat the ghee on a high flame. Add the onions and sauté them till they turn brown.
- Add the MTR Haldi/Turmeric Powder and the ground masala to the pan. Keep stirring for a minute on low flame.
- Add the tomatoes and stir till they turn mushy and the ghee begins to separate from the vegetables.
- Add the dahi and keep stirring till it blends well with the vegetables.
- Place the cooked dal back on low flame and add the dahi tadka to it.
- Mix well and then cover with a lid for a couple of minutes to let the flavours merge with the dal.
- Open the lid and season with salt and MTR Lal Mirch/Chilli Powder. Mix it all up again and check the seasoning for taste.
- Serve the Panchmel Dal with hot rotis and a dollop of desi ghee on the side.