on Nov 24, 2023 Here are a few more Indian dal recipes you can include in your everyday meals: Navratan Dal, North Indian Home Style Toor Dal, Urdachi Dal, and Dal Maharani.
About Panchmel Dal
Panch means “five,” and Mel refers to “mix or fusion” in Hindi. Panchmel Dal (Panchratn Dal) is a Rajasthani lentil curry made using a mix of 5 different lentils. Each home has its own combination of lentils to make this recipe. Some use yellow moong dal and white urad dal instead of green moong dal and black urad dal. These little changes make the taste and texture of the dal very different from each other. In this post, I am sharing the recipe my mom has been making for years. This dal is usually served with bati but can also be served with rice, phulka, or tawa paratha. You can cook the lentils in a traditional stovetop pressure cooker or an instant pot. I use my 3-quart instant pot (or 3-liter pressure cooker) to cook this recipe. If you want to scale it up, use a bigger cooker or instant pot. The cooking time will remain the same. You will also need salt, turmeric powder, and water
For The Tempering
To temper panchmel dal, you will need ghee, asafetida (hing), cumin seeds, dry red chilies, onions, garlic, fresh ginger, green chilies, cilantro (fresh coriander leaves), and lime juice. Skip adding asafetida to make panchmel dal gluten-free. Replace ghee with coconut or other cooking oil to make the recipe vegan. Soak the dal in water for 30 minutes. Drain the water and add the soaked dal in an instant pot. Add water, salt, and turmeric powder and stir to combine. Close the lid of the instant pot. Set the valve to the sealing position. Press PRESSURE COOK and set the timer to 12 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Whisk the cooked dal using a wire whisk. If the dal is too thick, add some boiling water. Check for salt and add more if needed. Cook for 1 whistle on high heat. Now reduce the heat to low and cook for 12 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid and whisk the cooked dal using a wire whisk. If the dal is too thick, add some boiling water. Check for salt and add more if needed. When the ghee is hot, add asafetida, cumin seeds, and dry red chilies and fry for 4-5 seconds. Add onions, green chilies, garlic, and ginger, and cook until the onion turns golden brown, stirring frequently. Add lime juice and mix well. Garnish with chopped cilantro and serve hot. Soaking the lentils beforehand helps to reduce the cooking time and makes the lentils easily digestible. You can also make it a no-onion, no-garlic recipe by skipping onions and garlic from the tempering.
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