Rajasthani Panchmel Dal | Panchratan Dal Recipe

Rajasthani panchmel Dal | Mix lentils Recipe | Let’s make this delicious Rajasthani panchmel dal. This is also known as pancharatan dal because we have to use 5 different types of lentils in this recipe. Traditionally, this panchmel dal is served with bati. Bati is made with wheat flour, and semolina and roasted on an open fire or an oven.

So this recipe is also known as dal bati. You can also make this dal for your lunch or dinner. Or serve this with roti, rice, pulao, or naan.

Lunch or Dinner Recipes

INGREDIENTS

3 tbsp chana dal/split yellow chickpea lentil
3 tbsp arhar dal/pigeon pea lentil
3 tbsp masoor dal/red lentil
3 tbsp urad dal/split or whole black gram
3 tbsp moong dal/roasted green gram beans(yellow)
4 to 5 tbsp ghee
3 red chilies
1 bay leaf
1 tsp hing
2 tbsp chopped garlic
1 tbsp green chilies
1 medium size onion
1 to 2 tomatoes
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp salt
1 tsp turmeric powder
1 tbsp red chili powder
700 to 800 ml water
coriander leaves
ghee

RECIPE VIDEO

Panchmel Dal Recipe

Take a bowl, and add all the dal. Here we are using 5 different types of lentils. Wash them with some water and soak them for 15 to 20 minutes.

Then take a pressure cooker, and add soaked dal and 600 ml water. Pressure cook it for 4 to 5 whistles on a high flame. Then leave it to release the pressure automatically.

Meanwhile, take a pan. Heat some ghee. Add red chilies, bay leaf, hing, and cumin seeds. Then saute garlic and green chilies for 20 seconds. Add chopped onions. Cook it for 5 to 8 minutes on high flame.

Then add chopped tomatoes, salt, turmeric, and other spices. Cook the masala for 15 to 20 minutes.

Then add cooked dal. Mix well. Then add 400 to 500 ml water to adjust the consistency of dal. You can also adjust the salt as per your taste. Dal should not be too thick. Cook it for 15 to 20 minutes on medium flame.