Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Rajasthani Panchmel Daal , Mixed Daal

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Rajasthani Panchmel daal- Mixed lentils cooked with select vegetables and spices with wheat and gram flour flat bread – from Uttar Pradesh (India)

Panchmel daal / mixed daal is a specialty of the state of Rajasthan,though Daal is a favourite of every Indian family.Every state have their special favourites and different way of making daal.
Panchmel daal- is again a very popular combination of mix daal and missi roti (tik-kar) which is very popular in Uttar Pradesh and Rajasthan .It is also a very favourite combo meal of my Chaturvedi community usually served with baati or missi roti.
To make panchmel daal Selected five lentils are cooked with few vegetables and spices and served with a dry potato subzi,pickle, green chutney and missi roti / tikkar(tik-kar).Addition of five lentils gives it the name panchratna. This Panchmel daal goes well with missi roti ,roti, baati,litti and steamed or jeera rice.
I have also posted Rajasthani daal with Khooba roti , Daal Punchwati ,daal tadka , Daal makhni and few more in my blog
rajasthani panchmel daal
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PANCHMEL DAAL
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Panchmel Daal

Mixed lentils cooked with select vegetables and spices with wheat and gram flour flat bread – from Uttar Pradesh (India)
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Lentil/Daal, Lunch, Main Course
Cuisine: Rajasthani cuisine
Keyword: mixed daal, panchmel daal, Rajasthani daal
Servings: 6
Author: anjanaskc

Ingredients

  • 1/4 cup Bengal gram/chana daal
  • 1/4 cup yellow lentil/ Moong daal
  • 1/3 CUP Pigeon peas/ Tuvar Daal
  • 1/3 cup White lentil/ Urad daal
  • 1/3 cup Red Lentil/ Masoor Daal

Vegetables

  • 100 gm Spinach/ Palak
  • 1 medium Potato
  • 2 Tomato
  • 2.5 tbsp Green Peas/matar
  • 1/2 cup Brinjal/ Baigan Chopped
  • 1/4 cup Karonda
  • 4 Green Chilies
  • 1 inch Ginger/ Adrak
  • 2 tbsp Fresh Coriander/ dhaniya chopped
  • 1 tbsp Lemon Juice

Spices

  • 1/2 tsp Turmeric/ haldi
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder/ Dhaniya
  • 1/4 tsp Garam Masala
  • 1/4 tsp Black salt/ Kala namak
  • 1 tsp Salt

Tempering/ tadka/waghar

  • 2.5 tbsp Ghee or oil
  • 1/2 tsp Cumin/ Jeera
  • 1/2 tsp Mustard/ Rai
  • 1/4 tsp Fenugreek seeds/Methidana
  • 1/4 tsp Fennel seeds/ Saunf
  • 4 whole driied red chilies
  • 1/2 tsp Asafoetida/ Hing
  • 3 Cloves/ Lavang

Instructions

  • Mix all the lentils in a bowl and wash properly,then soak in water for 20 minutes.
    panchmel daal
  • Pressure cook for 2 whistles with 1.5 cup water on medium heat .let it cool down completely.
  • Open the cooker, mix the boiled lentils gently and then add all the chopped vegetables and spices except lemon juice and fresh coriander. mix well.
  • Add 3.5 cup warm water and let it boil on medium heat for 20 minutes.can add some more water if needed.
  • Make the tempering-heat ghee in a small pan add fennel cumin,mustard ,fenugreek seeds,when it start crackling add whole red chilies ,asafoetida and cloves.
  • Pour the tempering in the boiling daal (lentils) and switch off the fire.
  • Add lemon juice and fresh coriander.
  • Serve hot with steamed rice and missi roti, phulka, bati or any bread of your choice.

Notes

Note-
1-* Karonda- is called Vakkay in telugu,Kalakai in Tamil,Bengal currant and christ’s thorn in South India,you can substitute this with star fruit or just use lemon juice
2-You can also make this without adding vegetables but addition of vegetables make it more healthy and delicious.

 

 

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Comments

  1. thank you so much for th epicture + names of all dals !! it is useful 🙂
    So fra your websites have so many grea dishes !! it makes me wanna prepare and food now in the middle of night XD

    Reply

  2. What a great blog…it's a beautiful thought to pass on the knowledge of your recipes to everyone. Married or not, one always learns from a mother :-)..

    Reply

  5. @Anonymous-Karonda give sourness,so if you don't have,then can use starfruit(kamrakh),if you don't have both then no problem,just adjust the amount of lemon juice according to your taste

    Reply

  7. Looks very tempting.. about your comment on fennel seeds in cutlet, its quite common in Kerala to add fennel to cutlet, channa dal vada (called masala vada) etc

    Reply

  9. Healthy daal and love the use of karonda if I am not wrong in Bengali it is called karomcha and it gives a little tangy taste! Very delicious and super combo!

    Reply

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