The name itself describes the dish – Pancha + mel meaning fusion of five lentils. Panchamel dal also referred to as Panchkuti dal is a signature dish of Rajasthan. Have visited Rajasthan so many times and still in awe of its rich culture and heritage. The palaces, folk dances, royal ambiance of heritage properties, rich and mouth watering food – all in all an awe-mazing experience. If allowed to speak I can talk all day about Rajasthan ♥♥.
RECIPE DETAIL – One of my favorite dals because of so much goodness combined in one bowl. It’s a fusion of five lentils – chana dal , green split moong dal, yellow moong dal, red masoor dal and white urad dal – cooked all together. Procedure to cook this dal is divided into three parts. First – wash and boil lentils (dal).
Second step is all about adding tomatoes and ginger to the cooked dal. If you wish to add onion and garlic to this dal then do it now. Add onions first then garlic and ginger followed by tomatoes – rest of the recipe remains the same. At this stage dal is almost cooked and mixed together.
Final step is the additional tadka or tempering that gives a nice aroma and flavor to this dal . Heat ghee and add all the spices except kasoori methi, save it for the last. When tadka starts to sizzle, crush kasoori methi and add it to the tadka. It emits a wonderful aroma and adds a whole new flavor.