Rajasthani Panchmeli Daal | How to make Rajasthani Panchmeli Daal

By Faiza Mirza  |  17th May 2017  |  
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  • Rajasthani Panchmeli Daal, How to make Rajasthani Panchmeli Daal
Rajasthani Panchmeli Daalby Faiza Mirza
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About Rajasthani Panchmeli Daal Recipe

A slightly modified version of Rajasthani panchmeli daal.

Rajasthani Panchmeli Daal, a deliciously finger licking recipe to treat your family and friends. This recipe of Rajasthani Panchmeli Daal by Faiza Mirza will definitely help you in its preparation. The Rajasthani Panchmeli Daal can be prepared within 10 minutes. The time taken for cooking Rajasthani Panchmeli Daal is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Rajasthani Panchmeli Daal step by step. The detailed explanation makes Rajasthani Panchmeli Daal so simple and easy that even beginners can try it out. The recipe for Rajasthani Panchmeli Daal can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Rajasthani Panchmeli Daal from BetterButter.

Rajasthani Panchmeli Daal

Ingredients to make Rajasthani Panchmeli Daal

  • Sabut moong - 30 gram
  • Chola daal - 30 gram
  • Dhuli moong - 30 gram
  • Urad daal - 30 gram
  • Arhar daal - 30 gram
  • chana daal - 30 gram
  • Sabut masoor daal - 30 gram
  • Dhuli masoor daal - 30 gram
  • Small cardamoms - 2
  • cloves (long) - 2
  • Green chilli, crushed - 6
  • Red chilies, broken -2
  • Grated ginger - 1 tsp
  • tomatoes, finely chopped - 4
  • turmeric powder - 3 tsp
  • tamarind paste - ¼ teaspoon
  • Garam masala powder - ¼ teaspoon
  • asafoetida powder (hing) - 1/2 tsp
  • Oil or ghee - 2 tbsp
  • salt as required
  • Coriander leaves for garnishing

How to make Rajasthani Panchmeli Daal

  1. Soak all the dals in water for 30 mins, pressure cook the dals for 3-4 whistles or till they are completely cooked, mash the cooked dal lightly.
  2. In a pan, heat oil or ghee. add cumin seeds, let them splutter, add the cloves, cardamoms, broken red chilies and heeng powder. Fry them till they are fragrant add the crushed ginger and green chilies,fry them for a minute.
  3. Add the chopped tomatoes, tamarind pulp and garam masala powder. Fry the masala well on a low flame till the tomatoes become soft. Now add this fried tempering mixture to the daal,mix well.
  4. Add salt and simmer the daal for 10 minutes so that the flavours of the spices infuse well with the daals. If the daal mixture looks thick then add some water and stir to get a medium consistency.
  5. Garnish the dal with coriander leaves. Serve dal with rotis, rice, jeera rice or dal bati

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