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rajasthani panchmel dal in a bowl

Rajasthani Panchmel Dal (No Onion No Garlic)

By Jigna
Rajasthani Panchmel Dal is a mixture of five distinct types of lentils or dals. Each dal is different in texture, but all dals blend amazingly together, making this Rajasthani Dal a highly nutritious and delicious meal!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 3 hours 25 minutes
Soaking Time 2 hours
Total Time 5 hours 35 minutes
Cuisine Indian
Course Main Course, Side Dish
Diet Jain, No Onion No Garlic, Vegetarian
Servings 4 People

Video

Ingredients
  

For Cooking Dals

  • ¼ cup split Bengal gram (Chana Dal)
  • ¼ cup whole green gram (Sabut Moong)
  • ¼ cup split back gram (Dhuli Urad Dal)
  • ¼ cup split pigeon peas (Toor Dal/ Arhar Dal)
  • ¼ cup whole brown lentils (Sabut Masoor Dal)
  • ½ teaspoon salt
  • ½ teaspoon turmeric powder
  • 3 - 4 cups water

For Rajasthani Panchmel Dal

  • 2 tablespoon ghee (or oil for a Vegan diet)
  • ½ teaspoon cumin seeds
  • 4-5 cloves
  • 2 dried red chilis
  • A pinch of Hing (optional)
  • 1 teaspoon green chili paste
  • 1 teaspoon ginger paste
  • 2 tomatoes finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder (or to taste)
  • ½ teaspoon Garam masala
  • Salt to taste
  • ½ cup water or as required
  • lemon juice to taste (optional)
  • 2 tablespoon fresh coriander leaves finely chopped

Instructions
 

Cooking The Lentils

  • Mix all the dals and rinse them thoroughly until water runs clear. Soak dals in three to four cups of water for at least two to four hours.
  • Drain the water and add the dals to the pressure cooker. Add three cups of water, salt, and turmeric powder. Pressure cook the dals until thoroughly cooked but intact; they should not be mushy.
  • Alternatively, you can boil dals in a big pot until thoroughly cooked.

Making The Rajasthani Panchmel Dal

  • Heat Ghee or oil in a pan. Add the cumin seeds, cloves, and red chilis. When the cumin seeds sizzle, add the asafoetida, green chili, and ginger paste and saute for a few seconds.
  • Add the tomatoes and mix well. Next, add cumin powder, coriander powder, red chili powder, and Garam masala. Mix well and continue cooking.
  • Cook the tomato mixture until the tomatoes are soft and Ghee or oil separates from the sides.
  • Add cooked dals. Mix well and add salt to taste and water as required. Continue cooking for 8-10 minutes, stirring occasionally. If your dal gets thicker, add more water to adjust the consistency.
  • Squeeze lemon juice to taste and add chopped coriander leaves. Mix well and transfer to a serving bowl. Serve hot with Roti, Paratha, or Rice.

Notes

  1. Soaking: It is essential to soak all the lentils for at least 2 to 4 hours. Soaking helps them to cook faster and more evenly.
  2. Cooking: Pressure cook the lentils until soft and thoroughly cooked but still intact. Pressing them with a finger lets you mash them easily without resistance. However, you can cook in the Instant Pot instead of a pressure cooker. Or, boil the dal in enough water in a large pot until thoroughly cooked.
  3. Consistency: Rajasthani Panchmel Dal will thicken upon cooking and simmering, so add water as required to adjust the desired consistency.
  4. Storing The Leftovers: Panchmel Dal can be stored in the refrigerator for two days. Reheat the dal before serving, and add more water if the consistency seems thicker and dry. 

Nutrition (Approximate Values)

Calories : 271kcalCarbohydrates : 36gProtein : 13gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 19mgSodium : 310mgPotassium : 382mgFiber : 13gSugar : 2gVitamin A : 362IUVitamin C : 6mgCalcium : 73mgIron : 4mg
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