Panchmel Dal/ Panchratna Dal ~ Mixed Lentil Gravy

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At times, when I am typing my posts, I really wonder if anybody reads blogs these days. Unless and until you know the ways of getting the blog into public eye, usually it feels like a very hidden and protected section in the world wide web. The WWW is also a deep pit, so in between all the floating blogs, everybody is fighting for the same space and similar audience. It really makes me wonder why I am still blogging. The readership doesn’t improve and nobody seems to be interested in commenting too, and that includes bloggers! When I had started blogging, the blogging community used to comment on my posts and there are times when I had so many comments to respond back to, but now it is quite countable. I don’t know if it is a point to feel low on, but definitely blogging is not what it used to be when I started, that’s for sure…

As much as I would love to include lentils in my diet, I don’t have a supportive crowd at home eating it, so I keep my cooking very limited. Still once in a while, I need a good lentil curry to have my food with. Panchmel Dal is said to have originated from Rajasthan and uses five different lentils in it, and hence it’s name. The beauty of this dish is that it is normally cooked with no onion and no garlic, so the chopping part is quite reduced. The masala added to the cooked lentil is so flavorful that you wouldn’t miss the onion or garlic. The curry is apt to have with some plain steamed rice or some rotis… Off to the recipe…

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5 from 1 vote

Panchmel Dal/ Panchratna Dal ~ Mixed Lentil Gravy

Course Curry

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 2 tbsp masoor orange dal
• 2 tbsp chana chickpea dal
• 2 tbsp urad dal
• 2 tbsp tuwar pigeon peas dal
• 2 tbsp moong dal
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp hing
• 1 red chilli
• 2 cloves
• 1 bay leaf
• 1 inch ginger grated
• 2 green chillies minced
• 1/2 tsp turmeric powder divided
• 1/4 tsp red chilli powder
• 1 large tomato or 2 medium tomatos chopped
• 1/2 tsp garam masala
• Salt to taste
• Coriander leaves for garnish

Instructions

• Cook the dals with 3 cups of water, 1/4 tsp turmeric powder and a little salt in a pressure cooker for 5-6 whistles. Switch off and allow the pressure to go by itself.
• In a saucepan, heat ghee. Splutter the cumin seeds.
• Add the red chilli, bay leaf, cloves and hing and saute briefly.
• Add the ginger and chilli and cook till raw smell is gone.
• Add the remaining 1/4 tsp turmeric and red chilli powder and saute for a minute.
• Add the tomatoes, give it a good stir. Add salt and cook till tomatoes are pulpy.
• Add in the cooked dal, add more water if necessary. Cook on simmer for five minutes.
• Sprinkle in the garam masala and cook for a further five minutes.
• Switch off and serve warm with a sprinkling of coriander leaves.