Panchmel dal
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A thick dal of five lentils tempered with ghee and spices, the traditional partner of baati.
Region: RajasthanOccasion: With baati at festivals and feastsTime: 45 minServes: 4Vegetarian
Ingredients
- ¼ cup toor dal
- ¼ cup chana dal
- ¼ cup moong dal
- ¼ cup urad dal
- ¼ cup masoor dal
- ½ tsp turmeric
- 3 tbsp ghee
- 1 tsp cumin seeds
- A pinch of hing
- 2 dry red chillies
- 4 cloves
- 1 onion and 1 tomato, chopped
- 1 tsp ginger paste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste
Method
- Wash all the dals and soak for 30 minutes.
- Pressure-cook with turmeric, salt and 4 cups water until soft (4–5 whistles).
- Heat ghee and add cumin, hing, red chillies and cloves.
- Add the onion, ginger and tomato with the chilli and coriander powders and cook until soft.
- Add the cooked dal, simmer 10 minutes and adjust the thickness. Serve with baati or rice.
History
Mixing five lentils gives a fuller taste and texture than one dal alone. Panchmel means 'five mixed'.
Significance
Panchmel dal is served with baati at religious feasts and family gatherings.