Panchmel Dal Recipe (Rajasthani Dal Panchratan)

Ingredients

• 5 tbsp toovar (arhar) dal, washed and drained
• 5 tbsp chana dal (split Bengal gram), washed and drained
• 1 tbsp green moong dal (split green gram), washed and drained
• 1 tbsp urad dal (safed urad dal), washed and drained
• 5 tbsp yellow moong dal (split yellow gram), washed and drained
• salt (namak) to taste
• 1 1/2 tbsp ghee
• 2 bay leaf (tejpatta)
• 3 clove (laung / lavang)
• 1 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 2 slit green chilli
• 2 tsp dried mango powder (amchur)
• 1 tbsp tamarind (imli) pulp
• 2 tsp red chilli powder
• 1/2 tsp haldi powder (turmeric powder)
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp garam masala
• 3 tbsp water
• lemon
• lemon

Steps

1. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds, asafoetida and green chillies.
4. When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds.
5. Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
6. Serve immediately with naan or paratha.