Rajasthani Panchmel Dal

Rajasthani Panchmel Dal Recipe

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About Rajasthani Panchmel Dal Recipe:

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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  • 22 Ingredients
Ingredients
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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
  • 1/4 cup Toor dal
  • 1/4 cup Masoor dal
  • 1/4 cup Chana dal
  • 1/4 cup Whole black urad dal
  • 1/4 cup Green moong dal
  • 1 No.s Bay Leaf
  • 1 stick Cinnamon inch
  • 1 Tomato finely chopped
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1/4 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
Nutrition
  • 11g Fat(2.63%)
  • 60g Protein(14.24%)
  • 247g Carbs(58.82%)
  • 99g Fiber(23.53%)
  • Other(0.77%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Rajasthani Panchmel Dal Recipe

STEP 01

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 02

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 03

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 04

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 05

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

STEP 06

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 07

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