PANCHMEL DAL/RAJASTHANI PANCHMEL DAL /MIXED DAL TADKA/ राजस्थानी पंचमेल दाल
Indian meals do not complete without dal or lentil preparations. There is a large variety of dals/lentils which are cultivated, cooked and eaten in India. This is an integral part of our everyday menu. The best part is that the cooking process of all the dals is almost the same. However the cooking time is different for all the dals and the ingredients of tempering or tadka varies from state to state or region to region
Today I am going to share the mixed dal preparation which is cooked in the state of Rajasthan. Although this dal is now relished beyond boundaries and prepared in other states too. This dal is a combination of 5 dhals like split mung, Malka masoor, skinned (chilka) urad, skinned mung and the toor dal. This dal can be cooked in a pressure cooker or in an open pan. A tempering or tadka is given after the dal is prepared. The tadka might include some regular spices and a few aromatics which add the taste to the dal. Let’s cook tasty PANCHMEL DAL which goes best with roti, parantha rice or MAKAI KE DHOKLE
Prep time – 30 minutes(preparations include washing and soaking of dals)
Cook time – 20 minutes
Cuisine – India(Rajasthan)
Course – Main
Author – Bharti Dhawan
INGREDIENTS TO BE NOTED
• Split/dhuli mung dal – 25 gms
• Malka masoor dal – 25 g
• Chilka/skinned urad dal – 25 gms
• Chilka/skinned moong dal – 25 gms
• Arhar/tuvar dal – 25 gms
• Water – 3 cups ful
• Salt – 1 and1/2 tsp
• Haldi/turmeric powder – 1 tsp
• Fresh coriander leaves for garnish
INGREDIENTS FOR TADKA/TEMPERING
• Ghee/oil – 1 tbsp
• Finely chopped onions – 1 large
• Finely chopped tomatoes – 1 large
• Ginger-garlic-chilly paste – 1 tsp
• Mustard seeds – 1/2 tsp
• Jeera/cumin seeds – 1 tsp
• Heeng/asafoetida – 1/2 tsp
• Red chilly powder – 1 tsp
• Coriander/dhania powder – 1 tsp
• Garam masala – 1/2 tsp
HOW TO MAKE PANCHMEL DAL
1- Take a pressure cooker and add soaked dal, water, salt and haldi powder. Close the lid and give 4 whistles at medium flame.
2- This will take 10 munutes on the flame. Switch off the flame and allow the cooker to cool completely
3- Open the lid and mix dal with a ladle. Now prepare for tadka/tempering (If needed, add little more hot water to dal)
TADKA/TEMPERING
1- Take a tadka pan and add ghee/oil.add mustard and jeera seeds. Allow them to pop up
2- Add heeng/asefoetida and cook. Add chopped onions and cook them until they get light golden
3- Add Ginger-garlic-chilly paste and cook. Next, add all the powdered spices except garam masala
4- Add chopped tomatoes and cook by mashing with the laddle
5- When tadka leaves oil add this to the PANCHMEL DAL. Mix well and add garam masala now and cover with a lid so that it adds the aroma in the dal
6- Garnish the dal with fresh coriander leaves and serve with MAKAI KE DHOKLE in the main course
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