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Rajasthani Panchmel Daal Recipe | How To Make Mixed 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)

Panchmel daal / mixed daal is a specialty of the state of Rajasthan, though Daal is a favorite of every Indian family.Every state have their special favorites 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 favorite 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.

Do try these delicious Daal Recipes-

rajasthani panchmel daal

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PANCHMEL DAAL
Print Recipe
5 from 5 votes

Panchmel Daal

Mixed lentils cooked with select vegetables and spices with wheat and gram flour flat bread – from Uttar Pradesh (India)
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Lentil/Daal, Lunch, Main Course
Cuisine: Rajasthani cuisine
Keyword: mixed daal, panchmel daal, Rajasthani daal
Servings: 6
Calories: 265kcal
Author: Anjana Chaturvedi

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 optional
  • 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.

Nutrition

Calories: 265kcal | Carbohydrates: 39g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 618mg | Potassium: 502mg | Fiber: 14g | Sugar: 4g | Vitamin A: 2073IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 4mg

 

 

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Reader Interactions

Comments

  1. Anonymous

    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

  2. Shweta

    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 :-)..

  3. radha

    Bookmarked. Want to have this right now, even though I have finished dinner…

  5. Maayeka

    @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

  7. Roshni

    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

  9. Sutapa

    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!

  25. PT

    healthy combo of dal.. i must try this missi roti.. looks great..

  28. meena

    very delicious and heavy recipe.. this dal i had heard of but saw it first time. would love to try your version anjana

5 from 5 votes (5 ratings without comment)