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Introduction:
Dal Panchmel is a delectable and wholesome dish hailing
from the state of Rajasthan in India. As the name suggests, it is made by
combining five different lentils, creating a delightful medley of flavors and
textures. This dish is not only rich in proteins and essential nutrients but
also easy to prepare, making it a popular choice in many Indian households. In
this blog post, we will take a closer look at Dal Panchmel, from its authentic
recipe to some commonly asked questions about this hearty and nutritious
delight.
Dal Panchmel: An Introduction
1.
What is Dal
Panchmel? Dal Panchmel is a traditional Rajasthani dish that combines five
different lentils (dals) to create a wholesome and flavorful dish. The five
lentils used in this recipe are tuvar dal (split pigeon peas), chana dal (split
chickpeas), moong dal (split green gram), masoor dal (split red lentils), and
urad dal (split black gram). The lentils are cooked together with aromatic
spices, giving it a delightful taste that pairs well with steamed rice or
Indian flatbreads like roti or naan.
Dal Panchmel Recipe:
Ingredients:
- 1/4 cup tuvar dal (split pigeon peas)
- 1/4 cup chana dal (split chickpeas)
- 1/4 cup moong dal (split green gram)
- 1/4 cup masoor dal (split red lentils)
- 1/4 cup urad dal (split black gram)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, chopped
- 1/2 inch ginger, grated
- 4-5 cloves of garlic, minced
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- A pinch of asafoetida (hing)
- 2 tablespoons ghee or oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1.
Rinse all
the lentils under cold water until the water runs clear. Soak the lentils in
water for about 30 minutes.
2.
In a
pressure cooker, add the soaked lentils, along with 2 cups of water and a pinch
of turmeric powder. Pressure cook the lentils until they are soft and cooked
through (approximately 3-4 whistles).
3.
In a
separate pan, heat ghee or oil over medium heat. Add cumin seeds and mustard
seeds. Once they splutter, add asafoetida, chopped onions, green chilies,
grated ginger, and minced garlic. Saute until the onions turn translucent.
4.
Add the
chopped tomatoes to the pan and cook until they become soft and mushy.
5.
Now, add
turmeric powder, red chili powder, and garam masala to the pan. Mix well and
cook the spices for a minute.
6.
Pour the
cooked lentils into the pan with the tomato and spice mixture. Stir well to
combine everything.
7.
Adjust the
consistency of the dal by adding water if needed. Bring the dal to a gentle
boil and let it simmer for a few minutes.
8.
Add salt to
taste and garnish the dal with fresh coriander leaves.
9.
Serve the
Dal Panchmel hot with steamed rice or Indian flatbreads.
Dal Panchmel: Frequently Asked Questions (FAQs)
Q: Can I use different lentils in Dal Panchmel?
A:
Traditionally, Dal Panchmel is made with five specific lentils. However, you
can experiment with other lentils to create your own version of this dish.
Q: Is Dal Panchmel spicy?
A: The spiciness of Dal
Panchmel can be adjusted according to your taste preferences. You can increase
or decrease the amount of green chilies or red chili powder to control the
spice level.
Q: Can I make Dal Panchmel without a pressure cooker?
A:
Yes, you can cook the lentils in a regular pot or saucepan. It will take a
little longer to cook the lentils without a pressure cooker.
Conclusion:
Dal Panchmel is a delightful and nourishing dish that brings together the goodness of five different lentils and aromatic spices. It is a comforting and hearty meal that can be enjoyed with steamed rice or Indian flatbreads. The flavors and textures of this dish are sure to impress both dal lovers and newcomers alike. So, try this authentic recipe at home and savor the rich and wholesome goodness of Dal Panchmel!