Pachmel Dal | Panchratna Dal

Pachmel Dal/Panchratna Dal-a unique north Indian style dal made with  five lentils.'Panch' in Hindi means five 'ratna' mean diamond/jewel.This dal is versatile in its name,lentils and method of preparation.

 Dal pancharatan or panchkuti is famous in rajasthan,Punjab and mughlai.The dal combination  and method of preparation vary from region to region.Some people include onions ,while some others don't .You can always use your own spices to spice up.I spiced and tempered the dal using north Indian spices..

The healthiest and heartiest dal that can be made and cherished anytime like midweek,weekend for lunch,dinner or breakfast.Panchmel dal goes well with any Indian Flat breads chapathi,roti,naan,paratha etc.

Five Dal's in different languages.

• Toor dal/tuvar dal/kandi pappu/arhar/pigeon peas.
• Urad dal/ulutham paruppu/minappa pappu/black lentils without skin.
• Chana dal/kadala paruppu/senaga pappu/Bengal gram split.
• Masoor dal/masoor paruppu/split red lentils/Egyptian lentils.
• Moong dal/pasiparuppu/pesara pappu/split green gram lentils

In case,if you are in short of any Dal's mentioned above you can make use of moth bean,urad dal with skin,green gram etc as a replacement.
Similar recipe in the blog Methi dal, Palak dal

                                                    Panchmel Dal | Panchratna Dal

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 Cuisine: Indian  Category:Side dish   Serves:4-5    Prep time:1 hour  Cook time:30 minutes Total Time:1 hour 30 minutes


Ingredients:

• 1 cup equal parts of 
• Chana dal/kadala paruppu
• Masoor dal/red lentil
• Urad dal/ulutham paruppu
• Moong dal/pasiparuppu
• Toor dal/thuvaram paruppu
• 1 big Tomato
• 1 big Onion
• 1 tsp Chili powder/lal mirch.
• Pinch of Turmeric powder.
• 1 tbsp Ginger- garlic powder.
• kasuri methi.
• salt required.
• Chopped coriander leaves for garnish.

To temper:

• 1 tbsp oil.
• Fenugreek seeds/methi seeds/methi dana
• Fennel seeds/saunf/sombu
• Curry leaves ,salt.
• Hing
• Jeera//jeeragam
•  kasuri methi.

Preparation:

• Wash the Dal's and soak in water for half to one hour.

• Add enough water 4-5 cups and keep it for 2-3 whistles.
• if you don't have enough time to soak,pressure cook for 2 more whistles and 5-10 minutes in low flame.

• Cut onions,tomatoes and keep it ready.

How to Make Panchmel dal:

• Mash the pressure cooked dal's well.
• Add oil to tava/pan .Let the oil get heated.
• Let's add methi seeds,fennel seeds.jeera to oil.

• Now add curry leaves,hing .Let them crackle.
• Add ginger garlic paste and saute it for second.
• Add onions and saute until translucent.

• Add tomatoes and cook it thorough.

• Now add chili powder,turmeric powder and saute without burning.

• Add mashed dal and required water.

• You can add salt now and boil the dal until masala's are well combined.
• Finally add kasuri methi and switch off the flame.

• Add chopped fresh coriander seeds for garnish.
• Pachmel dal is ready.Relish with with chapathi,roti  or any Indian flat breads.

Note:

• Dal is very thick so you can add more water if you wish the panchratna dal to be watery.
• In case,if you are in short of any Dal's mentioned above you can make use of moth bean,urad dal with skin,green gram etc as a replacement.