Panchmel Dal also known as "Panchkuti" is a traditional Rajasthani dal recipe. It is a staple in almost every household in Rajasthan. The Panchmel Dal is most often served along with Dal Baati, which is another popular dish from the Rajasthani Cuisine. "Panch" mean 5 in Hindi and hence the name "Panchmel" that is delicately blended together using various spices. This dish is rich in protein and very healthy. The Panchmel Dal can be served along with "Baati" or "Beans Pulao" accompanied with "Haldi ki Sabzi", followed by the mouth-watering dessert "Gajar Halwa".
Ingredients:
•Whole Moong - 2 tbsp
•Chana Dal - 2 tbsp
•Toor Dal - 2 tbsp
•Urad Dal - 2 tbsp
•Masoor Dal - 2 tbsp
•Cloves - 2 to 3
•Turmeric Powder - 1/2 tsp
•Cumin Seeds - 1/2 tsp
•A pinch of Asafoetida
•Black Peppercorns - 4 to 5 (optional)
•Dry Red Chilli - 1 halved
•Green Cardamom - 1
•Ginger - 1 tsp finely chopped
•Green Chilli - 1 slit lengthwise
•Tomato - 1 medium, finely chopped
•Coriander Powder - 1/2 tsp
•Dry Mango Powder - 1/2 tsp
•Red Chilli Powder - 1/2 tsp
•A pinch of Sugar
•Ghee - 2 tbsp
•Coriander Leaves - 3 tbsp finely chopped
•Salt to taste
Method:
1. Rinse whole moong, chana dal, toor dal, urad dal and masoor dal and soak them together in water for 30-40 minutes. Drain water and transfer to a pressure cooker.
2. Add salt and 2 cups of water and pressure cook for 4 whistles over medium flame. Slightly mash the dal with backside of a spoon.
3. Heat ghee over medium flame in a pan.
4. Add cumin seeds and allow them to crackle.
5. Add asafoetida, cloves, black peppercorns, dry red chilli, green cardamom, ginger and green chilli, sauté for 30-40 seconds.
6. Add finely chopped tomato and sauté until it turns mushy.
7. Add coriander powder, turmeric powder, mango powder, red chilli powder and sugar, mix well and sauté for about a minute.
8. Add cooked dal, mix well and cook for 2 minutes.
9. Add 1 cup of water, mix well and cook until it turns thick.
10. Add finely chopped coriander leaves and mix well.
11. Transfer the mixture to a serving bowl and top the Panchmel Dal with 2 tsp of ghee.
12. Serve Panchmel Dal with Rajasthani Baati or Chapati and Plain Rice.
