Rajasthani Panchmel Dal | Panchratna Dal | Mixed Dal Tadka Fry | Punjabi Style

The traditional Rajasthani Panchmel dal made Punjabi style.

Chana dal, urad dal, moong dal, tuvar dal and masoor dal - 1 cup (equal quantities of all dals)
Heeng (asafoetida) - 1/4 tsp
Ginger paste/grated - 1 tsp
Fresh whole red pepper, chopped - 1
Haldi (turmeric) powder - 1/2 tsp
Salt - 1 tsp
Water - 1.25 liters
Desi ghee - 2 tbsp
Onion, chopped - 1
Garlic paste/grated - 1 tbsp
Jeera (cumin seeds) - 1/2 tsp
Garam masala - 1/2 tsp
Dhania (coriander) powder - 1/2 tsp
Bay leaves - 2 (optional)
Coriander leaves, chopped - for garnishing (optional)
1. Put the dals in the pressure cooker and wash thoroughly a few times. Add water and keep the cooker on full heat. 2. Drop in the ginger paste, chopped red chilli, haldi, salt & heeng. Add a little oil. Close the cooker & put on the pressure. Heat it till the first whistle goes off and then put off the heat. 3. Open the cooker when pressure eases. The dal should be soft now. Keep it on medium or medium-low heat and let it cook while you make the tadka on another burner. 4. Heat desi ghee in a pan and when the oil is hot add the jeera. Stir till it crackles and then add the onion and stir for about 1/2 a minute. 5. Add garlic paste and the bay leaves. Stir them till the onions and garlic are a little brown. 6. Add the red chilli powder, garam masala and dhania powder. Stir well and when roasted add to the dal. 7. Stir the dal well and reduce heat to low. 8. Cook dal till done to the consistency you like and then transfer to a bowl. 9. Garnish with chopped cilantro if you wish. 10. Serve hot with baati. roti or rice.
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