Panch meaning five and Mel is a mix. Panchmel Dal is Rajasthani cuisine at its best. The Bengali version is Panch Mishali Dal. This is a protein packed recipe which is not only healthy but absolutely delicious. It is a great way to use up small amounts of leftover pulses too @sarchakra
PREP TIME: 5 mins
COOK TIME: 40 mins
YIELDS: Serves 8
- Urad dal (black gram) ½ cup
- Masoor Dal (red lentils) ½ cup
- Moth Beans (split moth beans) dal ½ cup
- Chana Dal (Bengal gram) ½ cup
- Moong dal (Green gram) ½ cup
- Salt to taste
- Turmeric 1 tbsp
- Green chilies 4
- Red chilies 2-3
- Cumin seeds 1 tbsp
- Cloves 3
- Asafetida (hing) a pinch
- Cardamom 2
- Cinnamon 1 inch
- Ginger paste 2 tsp
- Garlic paste 2 tsp
- Tomato paste 2 tbsp
- Dried fenugreek (Kasuri methi) 2 tsp
- Coriander powder 1 tbsp
- Garam masala powder 2 tsp
- Ghee 2 tbsp
- Wash dal thoroughly. Put in pressure cooker with salt and turmeric. Add in 3 cups of water. Pressure cook for 3-4 whistles. Let the pressure release by itself.
- In a pan, heat ghee. Temper with asafetida, cumin seeds, cloves, cardamom, cinnamon and red chilies.
- Add ginger-garlic paste and green chilies. Add tomato paste. Cook.
- After the tomato paste is completely cooked, add Garam masala powder, coriander powder and turmeric.
- Sauté and add the dal. Add some additional water adjusting to the consistency you want. I like a thinner consistency so I add about 1 ½ cups to 2 cups water. Adjust seasoning accordingly.
- Mash the dal gently. Simmer the dal for 10 minutes or so. Add the green chilies.
- Crush kasuri methi in the palm of your hands. Mix into the dal. Serve hot with rice or roti.
You could use any combination of dal for this recipe.