Rajasthani Panchmel Dal (No Onion No Garlic)
This Rajasthani Panchmel Dal is a wholesome, protein-rich Indian lentil curry made with five different dals. Naturally vegetarian, no onion, no garlic, and easily adaptable for vegan and Jain diets. It is comforting enough for everyday meals yet special enough for festive occasions. Serve it with Jeera Rice, roti, or naan for a satisfying meal.
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 chilies
- 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 cilantro, 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 chilies. When the cumin seeds sizzle, add the asafoetida, green chili, and ginger paste and sauté 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, 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 rice or Indian bread.
Notes
- Soak the Lentils Well: At least 2 hours helps them cook evenly and reduces cooking time. If you have extra time, soaking for 4 hours gives even better results.
- Don't Overcook the Lentils: Panchmel Dal tastes best when each lentil remains slightly distinct rather than turning into a complete puree.
- Cook the Tomato Masala Properly: Allow the tomatoes to soften completely, and cook until the ghee begins to separate. This develops a much deeper flavor.
- Adjust the Consistency: The dal thickens considerably as it simmers and even more after resting. So add hot water as needed to adjust the consistency.
- Use Fresh Spices: Since this recipe uses only a few ingredients, fresh whole and ground spices make a noticeable difference.
- Finish with Lemon Juice: Add lemon juice at the end ot brighten the flavors without overpowering the spices.
- For a strict Jain Diet: If you don't consume ginger, omit fresh ginger and add a pinch of dried ginger powder instead.
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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