Panchmel Dhal - A Rajasthani Dish

Panchmel Dhal, also known as Panchratna Dal, is a beloved staple of Rajasthani cuisine. This hearty lentil dish perfectly embodies the rich culinary traditions of India's largest state.

"Panch" means five in Hindi, and true to its name, Panchmel Dhal combines five different lentils:

• Toor dal (pigeon peas)
• Chana dal (split chickpeas)
• Whole moong
• Urad dal (black lentils)
• Masoor dal (red lentils)

Each lentil brings its unique flavor and texture, creating a harmonious blend that's both nutritious and delicious. The dhal is typically seasoned with aromatic spices like cumin, coriander, turmeric, and garam masala, then finished with a tadka (tempering) of ghee, garlic, and red chilies.

Panchmel Dhal isn't just a dish; it's a celebration of Rajasthan's agricultural diversity and culinary ingenuity. It's often served at weddings and special occasions, but it's equally cherished as a comforting everyday meal.

You can pair this protein-rich dhal with steamed rice or hot rotis for an authentic Rajasthani experience.

Ingredients:

• Channa Dhal - ¼ cup
• Whole Moong or Green Grams - ¼ cup
• Ured Dhal - ¼ cup
• Toor Dhal - ¼ cup
• Masoor Dhal - ¼ cup
• Turmeric Powder - ½ tsp.
• Salt - 1 tsp. or as needed
• Tomatoes - 2 (chopped finely)
• Ginger - 1 inch piece
• Green Chillies - 2
• Oil - 3 tbsp.
• Cumin Seeds - ½ tsp.
• Asafoetida - a pinch
• Cloves - 3
• Red Chillies - 2
• Cumin Powder - 1 tsp.
• Red Chilli Powder - ½ tsp.
• Dhania Powder - 1 tsp.
• Garam Masala - ½ tsp.
• Coriander Leaves - a handful

Method:

• Clean and soak all the dhals together for 2 hours.
• Cook them in a pressure cooker with turmeric powder and 3 cups of water.
• In the meantime grind the ginger and green chillies into aa paste and keep aside.
• Heat oil in a pan and add asafoetida, cumin seeds, cloves and red chillies.
• When the cumin seeds changes colour, add ginger-green chilli paste and sauté for a minute.
• Now add cumin powder, dhania powder and red chilli powder.
• Add the tomatoes and sauté till oil separates and the tomatoes turn mushy.
• Now add the cooked dhalsand salt. If needed add some water.
• Cook for ten minutes in medium flame or till the dhals become thick by stirring in between.
• Add garam masala powder at the end and garnish with chopped coriander leaves.
• You can have this with chapathis or hot steamed rice.