Rajasthani Panchmel Dal (also known as Panchratna Dal)

 Rajasthani Panchmel Dal Recipe

📌 Ingredients

For the Dal (Lentil Mixture)

• Toor Dal (Pigeon Pea) – 2 tbsp

• Chana Dal (Bengal Gram) – 2 tbsp

• Moong Dal (Split Yellow Gram) – 2 tbsp

• Masoor Dal (Red Lentil) – 2 tbsp

• Urad Dal (Split Black Gram, skinless) – 2 tbsp

• Water – 3 to 3½ cups (for pressure cooking)

• Turmeric Powder – ½ tsp

• Salt – to taste

For the Tadka (Tempering)

• Ghee or Oil – 2 tbsp (ghee preferred for authentic taste)

• Cumin Seeds – 1 tsp

• Asafoetida (Hing) – a pinch

• Dry Red Chilies – 2, broken

• Ginger – 1 inch, finely chopped or grated

• Garlic – 4-5 cloves, finely chopped (optional but traditional)

• Green Chilies – 1-2, chopped

• Onion – 1 medium, finely chopped (optional)

• Tomatoes – 1 large, finely chopped

• Red Chili Powder – 1 tsp (adjust to taste)

• Coriander Powder – 1 tsp

• Garam Masala – ½ tsp

• Kasuri Methi (Dried Fenugreek Leaves) – 1 tsp (optional)

For Garnish

• Fresh Coriander Leaves – chopped

• Lemon Wedges – for serving

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🥘 Instructions

Step 1: Preparing the Lentils

1. Rinse the dals together 2–3 times under running water.

2. Soak them in water for 30 minutes (optional, but helps in even cooking).

3. Add soaked dals, turmeric, and salt to a pressure cooker with 3 to 3½ cups of water.

4. Pressure cook for 3-4 whistles on medium heat, then allow the pressure to release naturally.

5. Open the lid and mash lightly if you prefer a smoother texture. Keep aside.

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Step 2: Making the Tadka (Tempering)

1. Heat ghee or oil in a pan or kadhai.

2. Add cumin seeds, let them splutter.

3. Add hing and dry red chilies.

4. Add chopped ginger, garlic, and green chilies. Sauté for a minute until aromatic.

5. (Optional) Add chopped onions and sauté until light golden.

6. Add chopped tomatoes. Cook until soft and oil starts separating.

7. Add red chili powder, coriander powder, garam masala, and crushed kasuri methi. Cook for another minute.

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Step 3: Combining Dal and Tadka

1. Pour the cooked dal into the pan with tadka. Mix well.

2. Adjust consistency by adding hot water if too thick.

3. Let it simmer for 5–7 minutes on low heat.

4. Taste and adjust salt and spices as needed.

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🌿 Garnish and Serve

• Sprinkle fresh coriander leaves on top.

• Serve hot with baati, jeera rice, or chapati.

• Add a squeeze of lemon juice while serving for a tangy kick.

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🔁 Variations

• You can skip onion and garlic for a Satvik (no-onion, no-garlic) version.

• Use mustard oil for a slightly smoky, spicy flavor.

• Add a second tadka with ghee, cumin, red chili, and garlic on top before serving for extra richness.