Panchmel dal or Panchratna Dal is a very popular dal from the Northern part of India. This is a combination of five different types of dals that are part of Dal-Baati-Churma. The slow cooking method of this dal in the slow cooker will extract the full flavor and nutrition of all the ingredients.
Recipe
Serving: 3- 4
Cooking Time: 45-50 Mins
Complexity: Complex
Taste: Spicy
Ingredients
| Item | Quantity |
|---|---|
| Chana Dal | 2 tablespoons |
| Toor Dal | 2 tablespoons |
| Whole Masoor Dal | 2 tablespoons |
| Whole Moong Dal | 2 tablespoons |
| Whole Urad Dal | 2 tablespoons |
| Chopped onions | 1 cup |
| Chopped tomatoes | 1 cup |
| Chopped Ginger | 2 tablespoons |
| Chopped cilantro | 2 tablespoons |
| Coriander powder | 1 tablespoon |
| Red chili Powder | 1.5 tablespoon |
| Amchur powder | 1/2 tablespoon |
| Chaat masala | 1/2 tablespoon |
| Turmeric powder | 1 tablespoon |
| Moti elaichi | 2 pieces |
| Cloves | 4 pieces |
| Salt | 1 tablespoon |
| Cumin powder | 2 tablespoons |
| Cinnamon stick | 2 inches |
| Vegetable oil | 1 tablespoon |
| Ghee | 1 tablespoon |
Preparation
Mix all five types of dals in a bowl. Add 2 cups of water, moti elaichi, and cinnamon sticks. Soak up all these dals for 6-7 hrs.
Cooking- Step 1
Start your slow cooker on a high-temperature setting. Pour all the soaked dals, spices, and water (the same water in which the dals soaked for 6-8 hours) into the slow cooker pot. Add cloves and one cup of additional water.
Let it cook for 6-7 hours, stirring occasionally and checking the water level as needed; add more water if necessary. Make sure the water level is always higher than the dial's level.
- Step 2
One hour before serving, add oil and ghee to a hot pan and wait until the oil and ghee have combined and become hot.
- Step 3
Add the onion to hot oil or ghee and sauté until it turns light pink and translucent.
- Step 4
Add tomatoes with onions and sauté until the oil separates.
- Step 5
Add turmeric powder, sliced ginger, and cilantro, along with one tablespoon of salt, and sauté the mixture for a bit longer. Please turn off the heat and let it cool down for 5 minutes.
- Step 6
Pour all the material of step 5 into a blender and add cumin powder, chaat masala, red chili powder, coriander powder, and amchur powder. Blend all materials coarsely. Add 2-3 tablespoons of water if needed to blend smoothly.
- Step 7
Remove 1/4 cup of dal from the slow cooker and add the blended material. Blend all the materials once more.
- Step 8
Turn the heat to a lower setting on the slow cooker and mix all the ingredients in the blender. Let it cook for an additional 30 minutes, and your Panchmel dal is ready to serve.
Serving
Serve hot Panchmel dal with a red chili tadka in ghee on top. Serve in a bowl along with Baati, hot bajra roti, or tandoori roti.Panchmel dal pairs very well with rice as well.
