Rajasthani Panchmel Dal Recipe

Name: Rajasthani Panchmel Dal Recipe
Yield: 1
Cuisine: Rajasthani

Recipe By Slurrp

A Rajasthani preparation of five types of dal chana dal, green moong dal, masoor dal, whole urad dal and toor dal, cooked together with spices. Served with hot chapatis, bati or fried rice. An essential part of the traditional rajsthani thalithis recipe is a must try.

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Ingredients For Rajasthani Panchmel Dal Recipe

2 tablespoon Ghee
2 teaspoon Cumin seeds
2 inch Ginger finely chopped
4 Garlic finely chopped cloves
2 No.s Green chillies
2 No.s Onions thinly sliced
0.25 cup Toor dal
0.25 cup Masoor dal
0.25 cup Chana dal
0.25 cup Whole black urad dal
0.25 cup Green moong dal
1 No.s Bay leaf
1 stick Cinnamon inch
1 Tomato finely chopped
0.5 teaspoon Turmeric powder
0.5 teaspoon Red chilli powder
0.25 teaspoon Asafoetida
As required Salt
bunch Small chopped coriander leaves for garnishing
1 No.s Juice of lemon
1 teaspoon Ghee
2 No.s Dry red chillies

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Directions : Rajasthani Panchmel Dal Recipe

STEP 1.Soak ¼ cup toor dal, ¼ cup masoor dal, ¼ cup chana dal, ¼ cup whole black urad dal and ¼ cup green moong dal in water for at least 4 hours.

STEP 2.Preheat the pressure cooker and add 2 tbsp ghee. When it melts add 1 tsp cumin seeds, 2 inch ginger finely chopped, 4 cloves garlic finely chopped, 2 slit green chillies and 2 thinly sliced onions. Saute for 3 to 4 minutes till the onions become soft and lightly golden brown.

STEP 3.Add 1 torn bay leaf and 1 inch cinnamon stick (dalchini), 1 finely chopped tomato, ½ tsp turmeric (haldi) powder, ½ tsp red chilli powder, ¼ tsp asafoetida and salt to taste. Saute for a few minutes till tomatoes begin to soften.

STEP 4.At this stage add soaked ¼ cup toor dal, ¼ cup masoor dal, ¼ cup chana dal, ¼ cup whole black urad dal and ¼ cup green moong dal. Add water till 2 inches above the level of the dalin the cooker.

STEP 5.Pressure cook for 20 minutes or 7 to 8 whistles. Turn off the heat and allow the pressure to release naturally.

STEP 6.While the dal is cooking prepare the tadka (tempering). In a preheated pan add 1 tsp ghee, 1 tsp cumin seeds and allow to crackle. Add 2 dry red chillies broken and saute. When the red chillies are roasted, turn off the heat.

STEP 7.When the dal is done open the cooker and check whether the dal is cooked by gently pressing it to mash it. Add a small bunch of chopped coriander leaves and juice of 1 lemon. Check the salt and adjust accordingly

Nutrition
value

1235

calories per serving

11 g Fat60 g Protein247 g Carbs99 g FiberOther

Current Totals

11 g Fat
60 g Protein
247 g Carbs
99 g Fiber

MacroNutrients

Carbs
247 g
Protein
60 g
Fiber
99 g

Fats

Fat
11 g

Vitamins & Minerals

Calcium
1499 mg
Iron
26 mg
Vitamin A
1653 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
380 mcg
Vitamin B12
0 mcg
Vitamin C
108 mg
Vitamin E
4 mg
Copper
3 mcg
Magnesium
527 mg
Manganese
32 mg
Phosphorus
1014 mg
Selenium
78 mcg
Zinc
10 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.