Name: Panchmel Dal - Rajasthani Style recipe by Bethica Das at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 3
Ingredients: 2 tbsp. split moong dal (green gram); 2 tbsp. split urad dal (black gram); 2 tbsp. masoor dal (red lentils); 2 tbsp. chana dal (Bengal gram); 2 tbsp. tuvar dal (pigeon pea lentil); 1 onion, chopped; 1 tomato, chopped; 2 tbsp. oil; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. coriander-cumin powder; 1 tsp. garam masala powder; 2 1/2 cups water; Tempering -; 1 tbsp. ghee; 1/2 tssp. cumin seeds; 1 tsp. mustard seeds; 1 tsp. ginger & garlic, chopped; 1 tsp. red chili powder; coriander leaves & onion rings to garnish (opt)

ABOUT Panchmel Dal - Rajasthani Style RECIPE

This is a traditional dal from the state of Rajasthan that is generally served in a thali meal. It is a quite popular and is also made in every home. It is prepared with five different types of lentils. This dal is also served with Bati, but also tastes great with rice or chapatis too. It is very healthy, nutritious and aromatic too from the tempering of mustard seeds, cumin seeds, ginger, garlic and red chili powder that is poured over the finished product. Country.......UAE.

Ingredients Serving: 3

2 tbsp. split moong dal (green gram)
2 tbsp. split urad dal (black gram)
2 tbsp. masoor dal (red lentils)
2 tbsp. chana dal (Bengal gram)
2 tbsp. tuvar dal (pigeon pea lentil)
1 onion, chopped
1 tomato, chopped
2 tbsp. oil
1/2 tsp. turmeric powder
salt to taste
1 tbsp. coriander-cumin powder
1 tsp. garam masala powder
2 1/2 cups water
Tempering -
1 tbsp. ghee
1/2 tssp. cumin seeds
1 tsp. mustard seeds
1 tsp. ginger & garlic, chopped
1 tsp. red chili powder
coriander leaves & onion rings to garnish (opt)

Instructions

Soak the dals for an hour. Heat oil in a pan and saute the onion till light brown. add the tomatoes and fry till it is mashed. Add all the dry spices and saute for a few seconds.
Now add the soaked dal and fry for 1-2 minutes. Add the water and pressure cook for 10 minutes on low flame after the first whistle. Transfer to a serving dish.
Heat ghee in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the ginger and garlic. Fry till light brown. T
Then add the red chili powder and switch off the flame. Stir and pour this tempering over the cooked dal amd serve, garnished with coriander leaves and onion rings.

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