How to make Panchmel Dal -
Five types of dals cooked together with some masalas – it is a Rajasthani speciality
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split red lentils (masoor dal), Split skinless black gram (dhuli urad dal)
Cuisine : Marwari
Course : Dals and Kadhis
For more recipes related to Panchmel Dal checkout Thikri Ki Dal, Srilankan Dal Curry, Sookhi Masoor Dal. You can also find more Dals and Kadhis recipes like Vrat Ki Kadhi, Sweet Corn Kadhi, Shengdanyachi Amti, Punjabi Pakorewali Kadhi.
Panchmel Dal Recipe Card
As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Panchmel Dal Recipe
Split red lentils (masoor dal) soaked 1/4 cup
Split skinless black gram (dhuli urad dal) soaked 2-3 tablespoons
Split pigeon peas (toovar dal) soaked 2-3 tablespoons
Split Bengal gram (chana dal) 1/4 cup
Split skinless green gram (dhuli moong dal) soaked 1/4 cup
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Dried mango powder 1/2 teaspoon
Salt to taste
Lemon juice 2 teaspoons
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Heat ghee in a non-stick pan and add cumin seeds. Once they begin to change colour, add turmeric powder, coriander powder, garam masala powder, red chilli powder and dried mango powder and mix well.
Step 2
Add split lentils, split black gram, split Bengal gram and split green gram and mix well. Add two cups water, cover and cook for ten to fifteen minutes on medium heat.
Step 3
Add salt and lemon juice and mix well.
Step 4
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 1026 Kcal
Carbohydrates : 126.7 gm
Protein : 49.9 gm
Fat : 35.5 gm
Other : Fiber- 25.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
