Panchmel Dal (Rajasthani Mixed Lentil Curry)

          This is a traditional dal from the state of Rajasthan. Known as 'Panchmel Dal'. It is prepared with five different types of lentils. This dal is usually served with Bati, but also tastes great with rice or chapatis too. 

           It is very healthy, nutritious and aromatic too, from the tempering of mustard seeds, cumin seeds, ginger, garlic and red chili powder that is poured over the finished product. So check out the step by step pictorial recipe to prepare this Rajasthani delicacy.

• 2 tbsp. split moong dal
• 2 tbsp. split urad dal
• 2 tbsp. chana dal
• 2 tbsp. masoor dal '
• 2 tbsp. tuvar dal
• 1 onion, chopped
• 1 tomato, chopped
• 2 tbsp. oil
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2 & 1/2 cups water

Tempering -

• 1 tbsp. ghee
• 1/2 tsp. cumin seeds 
• 1 tsp. mustard seeds 
• 1 tsp. red chili powder
• 1 tsp. ginger & garlic, chopped
• 1 tsp. coriander leaves, chopped
• few onion rings to garnish (opt)

           Soak the dals for an hour. Heat oil in a pan and sauté the onion till light brown. Add the tomatoes and fry till it is mashed. Add all the dry spices and sauté for a few seconds.

          Now add the soaked dal and fry for 1-2 minutes. Add water and pressure cook for 10 minutes on a low flame after the first whistle. Transfer to a serving dish.

          Heat ghee in a pan and temper with mustard seeds and cumin seeds. After it stops spluttering, add the ginger and garlic. Fry till light brown. 

          Then add the red chili powder and switch off the flame. Give it a stir and pour this tempering over the cooked dal. Serve, garnished with coriander leaves and onion rings.

                    Take Split moong dal, split urad dal, masoor dal, chana dal & tuvar dal.

                                 Soak them in water for an hour.

                                 Heat oil & sauté onion till light brown.

                                  Add the tomatoes & sauté till it is mashed.

                                 Add all dry spices & stir fry for a few seconds more.

                                 Now add the soaked dals & fry for 2 minutes.

                Add water & pressure cook for 10 min. on a low flame after the first whistle.

                           Heat ghee in a small pan & temper with mustard & cumin seeds.

                                 Add ginger & garlic & sauté till light brown.

                                 Add red chili powder & mix well.

                     Pour the tempering over the dal & serve, garnished with coriander leaves
                     and onion rings.