Panchratan Dal is a famous dish of dal. It is also called “Panchmel Dal”. It is a Delicacy of Rajasthan cuisine. Just as the name says it is prepared using five different dals i.e. Chana, Arhar or Toovar, moong, Masoor and urad. All these five dals are cooked in a specific proportion along with spices & masala. It is rich in taste, very different & deliciously tempting, as all the dal’s taste are blended to a unique new taste. We can use the dals in the proportions of our choice.
Dal or pulses is one of the main food in India. Whether it is lunch or dinner the meal is completed by eating “Dal chawal or Dal roti”. It is the main source of protein for the vegetarian people.
Dal is of various varieties like Arhar or Toovar dal, the most widely used. Other are Moong, Urad, Masoor, Chana and more. Every dal is unique in taste.
They are available in market in the form of whole or splited dals. Again both the forms of dals are available with or without skin, polished and unpolished. Polished dal has a glossy appearance less nutritious than the unpolished one.
Polishing the dal gives it a good look but remove its nutritious coating and fiber. Unpolished dals are high in price but are most good in taste.
Dals are not only used to make the dish “Dals”, they are also used in other recipes like urad dal without skin is used for making “Idli”. Chana dal is the main ingredient for preparing the “Veg Dal kebab” and so on.
- Chana dal – ½ cup
- Arhar or Toovar dal – ½ cup
- Spilt Moong dal(with or without skin) – ¼ cup
- Masoor dal – ¼ cup
- Spilt urad dal(with or without skin) – ¼ cup
- Chopped onion – 1 large
- Chopped tomato – 1 large
- Ginger garlic paste – 2 tsp
- Cumin/jeera – 1 tsp
- Shahi jeera – 1 tsp
- Mustard seeds – 1 tsp
- Splited Green chilli – 2
- Red chilli powder – 2 tsp
- Turmeric powder – 1 tsp
- Garam masala powder – 2 tsp
- Chopped coriander leaves – ¼ cup
- Oil or ghee – 2 tbsp
- Hing/ asafoetida – ½ tsp
- Mix all the dals and wash thoroughly.
- Cook the dal without adding salt in a pressure cooker till 3 whistles or till soft. As all the dals take different time to cook , dals like moong and Masoor will cook early and becomes too soft to be visible while other dals like chana and to some extend urad will cook but will be in visible form. So mainly the chana dal should be cooked properly.
- Keep it aside.
- In a kadhai heat ghee or oil. This dal is mainly cooked in ghee, as ghee give its riches to this recipe. So its entirely your choice to use ghee or oil.
- Add cumin/jeera, mustard seeds and Hing.
- Add green chilli and ginger garlic paste. Cook for a while.
- Add chopped onion and cook till golden color.
- Add the dry spices like turmeric powder, red chilli powder and garam masala powder.
- Add chopped tomato and let it cook till it softens. tomato will become soft, will blend properly with all the spices give a nice spicy gravy like masala for the dal. Add little salt and mix.
- Add some chopped coriander also. It gives a nice flavor and color to the dal.
- Finely add the cooked dal and mix properly.
- Add salt to taste.
- Add water if required.
- Cook for 5 to 10 minutes with stirring on low flame.
- Garnish with chopped coriander and serve hot with roti or rice.