Dal Panchmel

By Chef Shantanu Gupte

From Health Mange More

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

Key Ingredients:

The Rajasthanis love their dal full of flavour and spice and this is an excellent example

Short History: Lentils are a small type of legumes of the pea family. They are among the oldest of the cultivated foods and were domesticated in the Near East, namely the eastern shore of the Mediterranean region. Even before this, lentils have been a staple for a very long time with evidence suggesting that the Egyptians, Hebrews and the Romans consumed this legume too. Lentils arrived in India around 2000 B.C. India is among the top lentil producers in the world; the largest importer and a main consumer of the dal. Lentils are widely used in Indian cuisine..

What is Dal Panchmel: Dal Panchmel is a Rajasthani main course preparation that is a thick, spicy and flavourful dal made of five varieties of pulses including, dals, legumes and lentils. It is a comforting dal that is best had with bajra roti/bhakri or steamed rice. Dal Panchmel is a thick dal with a delicious harmony of flavours from all the types of pulses and spices used. Along with taste, it is a rich source of protein and other vital nutrients..

Top ways to prepare: You may cook the dal-lentil mixture in a deep pan or kadhai if you have soaked it overnight as the cooking time will be less now. When not pressure cooking the dal-lentil mixture, use a flat-bottomed utensil to cook. Keep the flame moderate and consistent. Cover and cook when not cooking in the pressure cooker..

Cooking Tips: Use fresh dals, lentils, vegetables, dry and fresh spices when making Dal Panchmel..

Serving Suggestion : Dal Panchmel is best had with bajra/jowar roti, dal bati or rice..

Health Tips:

The dals and lentils in Dal Panchmel are a rich source of proteins, fibres, carbohydrates and minerals.

Ingredients

Split Bengal gram (chana dal) 2 tbsps
Whole green gram (sabut moong) 2 tbsps
Split skinless black gram (dhuli urad dal) 2 tbsps
Split pigeon peas (toor dal) 2 tbsps
Whole red lentils (sabut masoor) 2 tbsps
Sunflower oil 1 tbsp
Cumin seeds ½ tsp
Garlic, finely chopped 1 tsp
Medium onion, finely chopped ½
Red chilli powder ½ tsp
Coriander powder ½ tsp
Garam masala powder ¼ tsp
Cumin powder ¼ tsp
Asafoetida ½ tsp
Medium tomato, finelychopped ½
Salt to taste
Lemon juice 1 tbsp
Fresh coriander leaves, chopped 1 tbsp

Methods

Mix all the dals in a bowl, wash well and soak in sufficient water overnight.
Drain, and put into a pressure cooker. Add 1½ cups water and cook under pressure till 3 whistles are given out. Drain the dals and reserve the cooking liquor.
Heat oil in a deep non-stick pan, add cumin seeds and garlic and saute for 2 minutes. Add onion and saute till light brown.
Add red chilli powder, coriander powder, garam masala powder, cumin powder and asafoetida and mix well. Saute till the oil begins to leave the masala.
Add tomato and mix and saute till it turns pulpy.
Add the boiled mixed dals along with the reserved liqueur and mix well. Add more water as required to get the right consistency. Add salt and mix and simmer for 4-5 minutes.
Transfer into a serving bowl, drizzle lemon juice and garnish with coriander leaves and serve hot.