Panchmel Dal | Rajasthani Panchratna Dal | Mixed Dal Tadka | Side Dish for Rice & Roti

Panchmel Dal | Rajasthani Panchratna Dal | Mixed Dal Tadka | Side Dish for Rice & Roti #PanchmelDal #RajasthaniRecipes #PanchratnaDal #DalTadka #IndianDal #ProteinRichFood #IndianLunchIdeas #MixedDal #HomeCookingShow #IndianVegetarianRecipes Chapters: Promo - 00:00 to cook dal - 00:31 How to make Panchmel Dal - 02:00 Panchmel Dal (also known as Panchratna Dal) is a traditional and nutritious dal from Rajasthan, made using five protein-rich lentils. This dal is full of flavour, perfectly tempered with Indian spices, and pairs beautifully with steamed rice, jeera rice, roti, phulka, bajra roti or ghee chapati. Perfect for: ✔️ Daily lunch & dinner ✔️ Protein-rich Indian meal ✔️ North Indian thali ✔️ Kids & family-friendly food Try this authentic and comforting dal recipe once — and it will become a regular in your home! 😋 Other Dal Recipes: Dal Dhokli - https://youtu.be/solLjjka4_Q Tomato Dal - https://youtu.be/7glnRR01_pE Masoor Dal Curry - https://youtu.be/vCMA7BNH8z8 Khatti Meethi Dal - https://youtu.be/80_2APN3gs0 To Make Panchmel Dal Toor Dal - 1/4 Cup Green Moong - 1/4 Cup Masoor Dal - 1/4 Cup Urad Dal - 1/4 Cup Yellow Moong Dal - 1/4 Cup Salt Turmeric Powder Oil - 2 Tsp Ghee - 1 Tbsp Cumin Seeds - 1 Tsp Mustard Seeds - 1 Tsp Red Chilli - 2 Nos Hing / Asafoetida Garlic - 2 Tbsp Ginger - 1 Tbsp Green Chilli - 2 Nos Onion - 2 Nos Tomato - 2 Nos Kashmiri Chilli Powder - 2 Tsp Cumin Powder - 1 Tsp Garam Masala -1 Tsp Kasuri Methi Here's a summary of the cooking process: Soaking the Dals (0:32): Combine 1/4 cup each of Toor Dal, Green Moong, Masoor Dal, Urad Dal (with skin), and Yellow Moong Dal. Soak them in hot water for about an hour, or in room temperature water for 2-3 hours. Pressure Cooking (1:12): Discard the soaking water, transfer the soaked dals to a pressure cooker, and add enough water to immerse them. Add 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, and 1 teaspoon of oil. Cook for 4-5 whistles on medium flame. Tempering the Dal (1:57): In a kadai, heat 1 teaspoon of oil and 1 tablespoon of ghee. Add 1 teaspoon each of mustard seeds and cumin seeds. Once the mustard seeds splutter, add 2 red chilies (cut in half) and a pinch of asafoetida (hing). Adding Aromatics (2:31): Add 2 tablespoons of finely chopped garlic, 1 tablespoon of finely chopped ginger, 2 finely chopped green chilies, and 2 finely chopped medium-sized onions. Sauté for 2-3 minutes until the onions are translucent. Tomatoes and Spices (2:54): Add 2 finely chopped medium-sized tomatoes and sauté until they become mushy (about 5 minutes). Then, add 2 teaspoons of Kashmiri red chili powder and 1 teaspoon of cumin powder, mixing well. Combining and Simmering (3:32): Transfer the cooked dal to the kadai with the onion and tomato masala and mix. Final Touches (3:56): After 5 minutes, add 1 teaspoon of garam masala powder and a few crushed kasuri methi leaves. Close the kadai and let it simmer on low flame for about 5 minutes. Garnishing (4:31): Finish by adding freshly chopped coriander leaves and mix them in. The dish is described as a wholesome and hearty meal (5:30) that pairs well with steamed rice, jeera rice, roti, phulka, bajra roti, or ghee chapati (4:54). You can buy our book and classes on https://www.21frames.in/shop HAPPY COOKING WITH HOMECOOKING ENJOY OUR RECIPES WEBSITE: https://www.21frames.in/homecooking FACEBOOK -https://www.facebook.com/homecookingshow/ YOUTUBE: https://www.youtube.com/HomeCookingShow INSTAGRAM - https://www.instagram.com/homecookingshow/ A Ventuno Production : https://www.ventunotech.com