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A wholesome and aromatic blend of five lentils, this traditional Rajasthani curry is a protein-packed delight. Its unique texture and rich flavors, finished with a sizzling ghee tempering, make it a perfect companion for baati or steamed rice.
For 4 servings
Prepare and Cook the Lentils
Prepare the Masala Base
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A wholesome and aromatic blend of five lentils, this traditional Rajasthani curry is a protein-packed delight. Its unique texture and rich flavors, finished with a sizzling ghee tempering, make it a perfect companion for baati or steamed rice.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 301.29 calories per serving with 12.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer the Dal
Prepare the Final Tempering (Tadka)
Garnish and Serve
Replace the ghee with a neutral vegetable oil or coconut oil for a completely plant-based version.
For a Sattvic or Jain version, omit the onion and garlic. You can increase the amount of hing and add a pinch of ginger powder for flavor.
Add finely chopped vegetables like carrots, spinach, or bottle gourd (lauki) to the masala base along with the tomatoes for added nutrition and texture.
For a richer, creamier dal, stir in 1-2 tablespoons of fresh cream (malai) at the end, just before serving.
The combination of five different lentils provides a comprehensive amino acid profile, making it an excellent source of complete protein for vegetarians and vegans, crucial for muscle repair, growth, and overall body function.
This dal is packed with both soluble and insoluble fiber, which aids digestion, prevents constipation, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Dal Panchmel is a good source of vital minerals like iron for blood health, magnesium for nerve function, potassium for blood pressure regulation, and folate, which is essential for cell growth.
Dal Panchmel, also known as Panchratna Dal, is a traditional Rajasthani dish. The name translates to 'a mixture of five lentils'. It's a protein-rich curry made by combining five different types of lentils, cooked with aromatic spices and finished with a ghee tempering.
Yes, Dal Panchmel is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and potassium. The combination of five lentils provides a wide range of nutrients, making it a wholesome and balanced meal.
One serving of Dal Panchmel (approximately 1 cup or 450g) contains around 380-420 calories. The exact count can vary based on the amount of ghee used and the accompaniments it's served with.
Soaking lentils, particularly the harder ones like Chana Dal, helps to soften them, which significantly reduces the cooking time. It also aids in better digestion and nutrient absorption by breaking down complex carbohydrates.
Absolutely. You can cook the lentils in a large, heavy-bottomed pot. After soaking, bring the lentils and water to a boil, then reduce the heat, cover, and simmer for about 60-90 minutes, or until all the lentils are soft and cooked through. You may need to add more hot water during cooking.
Store leftover Dal Panchmel in an airtight container in the refrigerator for up to 3-4 days. The dal will thicken upon cooling. To reheat, add a splash of water and gently warm it on the stovetop or in the microwave until heated through.