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A wholesome and aromatic lentil curry from Rajasthan, made with a blend of five different dals. This protein-packed dish has a unique texture and flavor, perfectly finished with a spicy ghee tempering.
For 4 servings
Prepare the Dals: Combine all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the dals in ample water for at least 30-60 minutes. Soaking is crucial for the chana dal to cook evenly.
Pressure Cook the Dals: Drain the soaked dals and transfer them to a 3-liter or larger pressure cooker. Add the chopped tomatoes, grated ginger, slit green chilies, turmeric powder, salt, and 4 cups of water. Stir everything together.
Cook until Soft: Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15 minutes. After the last whistle, reduce the heat to low and let it simmer for another 5 minutes. Turn off the heat and allow the pressure to release naturally.
Check and Whisk: Once the pressure has fully released, open the cooker. Check if the dals are cooked through; they should be soft and easily mashable. Using a wire whisk or the back of a ladle, gently whisk the dal to create a cohesive, slightly coarse texture. If the dal seems too thick, add 1/2 to 1 cup of hot water to reach your desired consistency and simmer for 2-3 minutes.
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
A wholesome and aromatic lentil curry from Rajasthan, made with a blend of five different dals. This protein-packed dish has a unique texture and flavor, perfectly finished with a spicy ghee tempering.
This rajasthani recipe takes 75 minutes to prepare and yields 4 servings. At 284.23 calories per serving with 13.42g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Garnish: Pour the sizzling hot tempering directly over the cooked dal in the pressure cooker. Mix well. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Let it rest for 5 minutes for the flavors to meld.
Serve: Serve the Panchmel Dal hot with traditional Rajasthani baati, phulka, paratha, or steamed basmati rice.
To make this recipe vegan, simply replace the ghee with a neutral vegetable oil like sunflower or canola oil for the tempering.
For a Sattvic or Jain-friendly version, you can omit the onion and garlic. The dal will still be incredibly flavorful due to the hing and other spices.
If you prefer more heat, increase the number of green chilies to 3-4 or add 1/4 teaspoon of regular hot red chili powder along with the Kashmiri variety in the tempering.
For a richer, restaurant-style dal, stir in 1-2 tablespoons of fresh cream (malai) or cashew cream after adding the tempering.
The combination of five different lentils provides a high-quality, complete protein profile, essential for muscle repair, growth, and overall body function.
Lentils are an excellent source of both soluble and insoluble fiber, which aids digestion, promotes gut health, prevents constipation, and helps manage blood sugar levels.
This dal is a good source of iron, magnesium, potassium, and folate, which are vital for energy production, maintaining a healthy heart, and preventing anemia.
The use of traditional Indian spices like turmeric, ginger, garlic, and cumin provides powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
One serving of Panchmel Dal (approximately 1 cup or 440g) contains around 250-280 calories. This is an estimate and can vary based on the amount of ghee used and serving size.
Yes, Panchmel Dal is very healthy. It's an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and folate. The combination of five lentils provides a balanced amino acid profile, making it a nutritious and wholesome dish.
Absolutely. If you don't have a pressure cooker, soak the dals for a longer period (at least 2-3 hours). Then, cook them in a heavy-bottomed pot with a lid. It will take significantly longer, about 45-60 minutes, for the dals to become completely soft. Add more hot water as needed during cooking.
Panchmel literally means 'a mix of five'. This recipe uses Toor Dal, Chana Dal, Moong Dal, Urad Dal, and Masoor Dal. While this is a classic combination, the specific dals can vary slightly between households.
You can store leftover dal in an airtight container in the refrigerator for up to 3 days. The dal tends to thicken upon cooling; you may need to add a little hot water while reheating it on the stovetop or in the microwave.
Chana dal takes the longest to cook among these five lentils. If it's still hard, it could be due to insufficient soaking time or using old lentils. Ensure you soak it for at least an hour. If it's still not cooked, you may need to pressure cook for a few more whistles.
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