Panchmel Dal | Pancharatna dal

Panchmel/Pancharatna dal is a protein rich fragrant Rajasthani dal made with five lentils and Indian spices. It is a good accompaniment for dishes like Rotis, Jeera rice, Pulao, Dal Bhati. I made it as dip for Rajasthani Baati. This recipe is milder and not too spicy,good to give for kids too.

Method:

1. Soak Green moong and Black Urad separately for 1-2 hours. Soak other dals-Toor,bengal gram for 30 minutes.
2. Pressure cook Black urad dal in 1 cup water separately for 3-4 whistles. All other dals can be cooked for 4 whistles with 1 cup of water more than the level of dals soaked completely.
3. Dals should not be too mushy but softer. As per the heat used/lesser soaking time, it might vary and you may need to cook for extra whistle if needed.
4. In a pan, add 1 tblspn oil, 1 tblspn ghee,jeera,fennel seeds, cinnamon and stir.
5. Once spluttered, add garlic,split green chilli,dry red chilli,onion and curry leaves. Fry until softened.
6. Add chopped tomato ,cook till soft.
7. Add cooked dal along with cooked water, turmeric and all coriander-cumin-garam masala powders,salt,red chilli powder as per your taste. Cook for 5 minutes in simmer until the dal absorbs fragrance. You can mash a little using laddle.
8. Adjust the water as per preferred consistency. Add crushed cardamom powder and give a stir. This is a highlight of this dal.
9. Add coriander leaves or kasuri methi finally.