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In Rajasthan's dry landscape, where resources were historically limited, culinary creativity came to the rescue. Dishes like gatte ki sabzi, dal baati churma and laal maas originated in the state and are widely recognised. However, a simple blend of five dals known as panchmel dal also emerged from the royal kitchens. People enjoy eating this dish because it is a protein-rich combination of different lentils and spices served in a single bowl.
"Panch" means five, and "mel" means combination. This dal was first prepared to supply complete nutrition, but now, it is a part of festive spreads and served in luxury heritage hotels. Historical records indicate that the panchmel dal became popular within the Mewar Gharana, and Jodha Bai introduced this dish along with other vegetarian delicacies to Akbar's court. Royal wives developed the concept of this dal through their innovation to make something new from leftover foods. Here is how you can easily make it at home.
Selecting The Right Dal & Soaking
First of all take equal amounts of urad dal, chana dal, toor dal (arhar dal), masoor dal, and moong dal. Give them all a good rinse to get rid of any contaminants. After that, soak them in water for three to four hours. In a traditional method, the softer lentils (masoor, moong, and toor) are soaked for 30 minutes, while the harder lentils (chana and urad) are soaked for two to three hours.
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Cooking Of Lentils
Put the lentils in a pressure cooker with salt and water covering them about an inch. Cook them in a pressure cooker for 4–6 whistles. If you are using an instant pot, cook for approximately 20 minutes. To get a thick, creamy texture, mash some of the cooked lentils with the back of a spoon. To check if the lentils are done, squeeze them between your fingers.
Tadka Preparation
The aromatic flavour of the dal is derived from the tadka or tempering. Take a pan and heat oil or ghee on a medium flame. Add cumin seeds and let them crackle. Then add dry red chilli, cloves, black peppercorns, and asafoetida (hing). Sauté about 30 seconds, and add chopped onion along with the green chillies, and ginger into the pan. Once onions are transparent, add chopped tomatoes and cook them until they are mushy. At last incorporate red chilli powder, turmeric powder, and coriander powder. Stir them well until they are aromatic and release the oil.
Combining & Seasoning
Add the tadka to the cooked lentils when it's ready. Pour some water to adjust the consistency. To ensure that the flavours are combined well, simmer the ingredients for a few minutes. For a little tangy flavour, squeeze in some lemon juice and season with salt. To finish the dish add chopped coriander leaves for garnish.
Serving Tips
This dish is served with bati-churma, a traditional Rajasthani bread and sweet dish. It can pair well with roti and steamed rice if you don't want to invest hours in preparing batti. It goes well with veggie dishes like haldi ki sabzi or with a side of jeera pulao for a heartier supper.
Regional Variation
For a touch of sweetness, the Jodhpur version witnesses the addition of a little jaggery, while people in Jaipur prefer more garlic. The Shekhawati region gets its unique sourness from the inclusion of kokum. Serving customs also make a significant difference; to make a nutritious meal, the dal is usually served with bajre ki roti (pearl millet flatbread) or missi roti (gram flour bread), along with raw onions, fresh curd, and a small amount of gur (jaggery). Many homes add fresh pomegranate arils or fried cashews to the dal for visual appeal on special occasions.
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