Daal panchwati – A popular mixed lentil preparation from Rajasthan(India)

Daal Panchwati is a very popular daal from Rajasthan, It is a mix of five lentils, The daal is cooked in tangy tomato gravy with the basic Indian spices.

The mix lentils are soaked and boiled with salt and turmeric and then tomato is added in the tempering and when it become soft and pulpy then the basic spices are added and stir fried in the tomato gravy .Then the boiled panchwati daal is added in it and simmered for few minutes.

The ratio of all the lentil will be be equal but you can adjust as per your preference or availability. This daal panchwati can be based enjoyed with roti, Bajra rotla, paratha or jeera rice. Leach the tomatoes (slice and soak in water for an hour at least 2 time ) and then use for kidney patients

If you are looking for some more delicious daal recipes then try-

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates

Print Recipe

5 from 1 vote

Daal Panchwati, Pachratan daal ,Mix daal

Daal panchwati - A popular mixed lentil preparation from Rajasthan(India)

Prep Time10

Cook Time20

Total Time30

Course: Lentil/Daal, Main Course

Cuisine: Punjabi Cuisine, Rajasthani cuisine

Keyword: daal tadka, mixed daal, panchratna daal, panchwati daal

Servings: people

Calories: 334kcal

Author: Anjana Chaturvedi

Ingredients

1/4 cup Pigeon Pea / Tuvar / Arhar ki daal
1/4 cup Yellow Lentil / Moong Daal (dhuli huee)
1/4 cup Black lentil / Urad daal
1/4 cup Bengal gram /chana daal
1/4 cup Red Lentil /Pink Masoor daal
1/2 cup Tomato / Tamatar (chopped)
1/2 tsp Cumin Seeds / Sabut Jeera
1 tsp Red Chilli powder / Laal mirch powder
1/2 tsp Turmeric Powder / Haldi Powder
1/4 tsp Asafoetida / Hing powder
8 Curry Leaves / Kadi Patta
1/4 tsp Garam Masala Powder
1/4 tsp Dried Fenugreek / Kasoori Methi
1/2 tsp Ginger / Adrak (chopped)
3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
4 tbsp Clarified Butter / Desi Ghee (or Oil)
2 Green chili/hari mirch
1 tsp Salt / Namak

Instructions

Wash and soak all the pulses in water for 20 minutes then boil in just enough water .(cook till done but not too soft )
Heat oil in pan add ghee and then add cumin ,curry leaves,green chili (slit lengthwise ) ,fry for a while
Add chopped tomatoes and salt ,cover and cook till tomato become soft,
Add turmeric ,chili powder, pinch of kasoori methi and stir .add boiled daal and 1 cup water
Cover and simmer for 5 minutes on low heat
Add 1tbls lemon juice and green coriander and garnish with a pinch of garam masala and serve hot with roti or rice.

Notes

Note-

use leached tomatoes for kidney patients

Kasoori methi is dried fenugreek leaves

Nutrition

Comments

Anonymous

2013-03-21 at

Great north Indian vegetarian Recipes which i had never heard of. Liked most of the recipes.
Thanks
Daksha

2011-12-14 at

Looks delicious and healthy daal. Thanks for sharing this. follow u ……
Maayeka

2011-12-06 at

Thank you so much…visited your blog..great work and wonderful presentation…
Jay

2011-12-06 at

ooops…follower widget not working anjana..
Tasty Appetite
Jay

2011-12-06 at

sounds yumm n inviting recipe..
just found your space…lovely space you hve..
nice presentation with great posts..
happy following you..:)
do stop by mine sometime..
Tasty Appetite