Ingredients

• For dal:
• 1/4 cup - moong dal
• 1/4 cup - tur dal
• 1/4 cup - urad dal
• 1/4 cup - channa dal
• 1/4 cup - masoor dal
• 1/2 tsp - turmeric powder
• 1/2 tsp - cooking oil
• 1 tsp - ginger, chopped
• 5.5 cups - water
• For seasoning ( tadka ):
• 1 tbsp - oil ( or ghee )
• 1 tsp - jeera ( cumin seeds )
• 2 cloves
• 2 cinnamon sticks
• 2 bay leaves
• 2 big cardamom
• 2 green chillies, chopped
• 6 curry leaves
• 1/4 tsp - hing ( asafoetida )
• 3/4 tsp to 1 tsp - red chilli powder
• 2 tsp - fresh chopped coriander leaves

How to Make Rajasthani Panchmel Dal

• For dal:
• Mix all the dals. Wash well. Boil in pressure cooker with 5.5 cups water, turmeric powder, chopped ginger and 1/2 tsp cooking oil ( reduce heat to medium after 2 nd whistle and cook for 20 minutes ).
• Allow the cooker to cool to cool naturally. Open the cooker ( add extra 1/2 cup water to dilute the cooked dal if required and blend dal well - cooked dal should in smooth consistency ).
• For seasoning:
• In a wide pan / kadai, heat ghee or oil. Add jeera. When it turns brown, add cinnamon, cloves, tej patta and cardamom. Fry for 1 minute.
• Add chopped green chillies and curry leaves. Fry for 1 minute.
• Add chopped green chillies and curry leaves. Fry for 1 minute.
• Add red chilli powder. Fry for a few seconds on a low heat and add cooked dal immediately. Care should be taken that the red chilli powder do not get burnt.
• Give 1 - 2 boils and serve hot garnished with fresh coriander leaves.
• Recipe Courtesy: Niya's World