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Rajasthani Panchmel Dal Recipe

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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Rajasthani Panchmel Dal
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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

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

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

MacroNutrients

  • Carbs
    247g
  • Protein
    60g
  • Fiber
    99g

Fats

  • Fat
    11g

Vitamins & Minerals

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