Pancharatha Dal Recipe
Pancharatha Dal
(AKA Panchmel / Panchkuti / Panchratni Dal)
Rajasthani 5 Dal 'Stew'
Submitted By: Taz
Ingredients:
3 Tbs Split Black Lentils (Urad Dal)
3 Tbs Split Skinless Pigeon Peas (Toor Dal)
3 Tbs Whole Yellow (Green) Lentils (Saabut Moong Dal)
3 Tbs Split Moth Beans (Matki/Moth Dal) - can substitute split red lentils (Masoor Dal)
4 Tbs Large Split Yellow Lentils (Chana Dal)
4 Cups Water
3 Tbs
Ghee
- can substitute any high temp oil
2 Dried Red Chiles (Lal Mirch) - broken up
1 Fresh Green Chile (Hari Mirch) - split lengthwise
2 Green Cardamom Pods (Choti Elaichi) - crushed
2 Whole Cloves (Luang)
½ tsp Cumin Seed (Jeera)
½ tsp Turmeric Powder (Haldi)
¼ tsp Coriander Powder (Dhania Podi)
¼ tsp Mango Powder (Amchoor)
⅛ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
-OPTIONAL GARNISH-
Lime (Nimbu) Wedges
½ Cup Fresh Coriander Leaves (Dhania Patta) - chopped
Preparation:
- Picked and rinse all of the lentils - Place in a container and cover with at least 2 inches of water - Set aside to soak at room temperature for 45 minutes to an hour
- Drain and rinse the soaked lentils and transfer to a medium/large pot along with 4 cups of clean water* - Bring to a boil - Reduce to a simmer, cover, and allow to cook for 15-30 minutes until lentils are soft
- Use a fork or ladle to mash about half of the cooked lentils to thicken (add a little water if it appears too thick) - Transfer to a serving dish - Adjust seasoning with salt to taste
- Heat ghee in a medium skillet over medium-low heat until shimmering - Add the cumin seeds and allow to 'splutter' (apx 45 seconds) - Add the broken red chiles, green chile, cardamom pods, and cloves - Allow to cook (constantly stirring) until chile pieces darken (apx 1 minute) - Add the turmeric, coriander, mango, and asafoetida powder - Thoroughly combine
- Remove from heat and pour over the top of your lentils
- Serve hot garnished as desired along with basmati rice or as part of any Indian meal
*
Can use a 4-6 quart pressure cooker as an alternative - Reduce water to 3 cups, and allow lentils to
cook for 8-10 minutes once pressure is achieved - Allow to relieve pressure naturally until able to
open - Continue preparation from step 3 as written
