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Rajasthani Panchmel Dal

Pooja Yadav
A super tempting, tasty and healthy Rajasthani dal preparation with the usage of five lentils: Moong, channa, masoor, urad and tuar or arhar cooked with a host of masalas to make a creamy dish.
Finished off with tempering of curry leaves, onion, ginger garlic, tomatoes, green chillies, dried red chillies, turmeric, mustard seeds, asafoetida and mild curry powder of your taste. Salt to taste.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Dal

  • 1/4 cup urad dal (black lentils)
  • 1/4 cup chana dal (bengal gram dal)
  • 1/4 cup moong (whole green gram)
  • 1/4 cup masoor dal (Egyptian lentils)
  • 1/4 cup tuvar dal (pigeon peas)

Tempering Ingredients

  • 2 small onions, finely sliced
  • 2 large tomatoes, chopped
  • 2-3 green chillies chopped, optional
  • 2 strings fresh curry leaves
  • 1-2 tsp freshly mortar pestle ginger
  • 1 tsp freshly mortar pestle garlic
  • 2 tbsp clarified butter (desi ghee)
  • 3-4 dried red chillies
  • 1 tsp brown mustard seeds
  • 1 tsp curry powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • fresh lime juice optional to garnish

Instructions
 

  • Mix, pick, rinse several times and soak the lentils in water for few hours.
  • In a pressure cooker or slow cooker add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook or cook it, if using slow cooker till 3-4 whistles of cooker.
  • If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 40 minutes. Be sure to cover the pan and to stir the dal occasionally. Add some more water if required.
  • Add freshly chopped ginger garlic or paste saute well, then add onions and saute again till slight brown in colour.
  • Throw in chopped tomatoes, green chillies and fresh curry leaves,cook well till oil separates out or till tomatoes are cooked well.
  • After few minutes add turmeric powder and coriander powder. Finally curry powder to the cooking tempering mixture. Adjust salt to taste.
  • Now just whisk the dal slightly and pour it in a larger pan. One can pour the onion- tomato mixture in the cooker if your frying pan cannot accommodate the dal.
  • Mix well, add some water if needed and cook on low flame for few minutes if needed.
  • Adjust the consistency of dal. This dal is supposed to be of creamy consistency.The longer you cook it on low flame , the more creamy texture is obtained.
  • Squeeze of fresh lime just before your serve with rice or roti or both.