Panchmel Dal/Panchratna Dal/Panch Mishali Dal

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

Ingredients

• 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

Method

• 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.

Notes

You could use any combination of dal for this recipe.