‘Panchmel’- pronounced as ‘punch-male’ refers to a mix of five. ‘Mel’ actually means coming together or meeting. Panchmel Daal is a popular recipe from the state of Rajasthan.
Ingredients
- ¼ cup split yellow pigeon peas (toor daal)
- ¼ cup split Bengal gram (chana daal)
- ¼ cup red lentils (red masoor daal)
- ¼ split green moong beans (split green moong daal)
- ¼ cup split black gram (chilka urad daal) or 1 cup 5 daal mix or lentil mix
- ½ cup tomatoes chopped
- 4 cloves
- 1 tsp ginger grated
- Ginger juliennes for garnish
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp hing or Asafetida
- ½ tsp turmeric powder
- ½ tsp cayenne pepper
- 1 tsp coriander-cumin powder
- ½ tsp garam masala
- 1 dry red chili
- 1-2 tsp sugar
- Salt to taste
- Ghee for topping Optional
How to Make It
- Pressure cook all the daals/lentils together. Alternatively use the stove top method. Time taken will be 2-3 hours to cook all the daal down.
- Heat oil in a wok or stock pot.
- Add cloves and let them puff up. Immediately add cumin seeds and mustard seeds and let them pop.
- Add a pinch of hing or Asafetida, turmeric and cayenne pepper.
- Add tomatoes and fry them for a minute.
- Now add the cooked daal mixture. Add water as needed and bring to a boil.
- Season with the spices, salt and sugar and simmer for 10-15 minutes until smooth and creamy.
- Serve hot garnished with ginger juliennes.
