Panchmel Dal

Panchmel Dal is also called Panchratna Dal or Dal Panchmel; the name refers to five lentils. Dassana Amit’s Rajasthani adaptation combines chana, moong, masoor, toor and urad dal, substituting masoor for the moth dal in the earlier recipe she describes.

The five lentils are rinsed, soaked, drained and pressure-cooked together. They are lightly mashed, with conditional extra hot water added when needed to reach a medium consistency.

Cumin, cloves, green cardamom and dried red chilies fry in ghee. Crushed ginger and green chili follow, then chopped tomato, asafoetida, turmeric and garam masala; the tomato becomes soft and mushy.

The complete tempering joins the same cooked lentils. The dal simmers while the spices infuse, then salt is mixed through.

This selection includes optional coriander and a separate ghee drizzle in the serving bowl. Roti is the chosen accompaniment among the author’s offered breads and rice preparations.