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panchmel dal recipe | Rajasthani dal panchratan | Jain panchratna dal | healthy mixed tadka dal fry |

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Tarla Dalal

17 June, 2015

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panchmel dal recipe | Rajasthani dal panchratan | Jain panchratna dal | healthy mixed tadka dal fry |

पंचमेल दाल रेसिपी | राजस्थानी दाल पंचरतन | जैन पंचरत्न दाल | स्वस्थ मिश्रित तड़का दाल फ्राई | - हिन्दी में पढ़ें (Panchmel Dal in Hindi)

પંચમેળ દાળ રેસીપી | રાજસ્થાની દાળ પંચરતન | જૈન પંચરત્ન દાળ | હેલ્ધી મિક્સ તડકા દાળ ફ્રાય | - ગુજરાતી માં વાંચો (Panchmel Dal in Gujarati)

Table of Content

About Panchmel Dal

Ingredients

Methods

Like panchmel dal

What is panchmel dal made of ?

Making masala water

Cooking the 5 dals

How to making panchmel dal

Nutrient values

panchmel dal recipe | Rajasthani dal panchratan | Jain panchratna dal | healthy mixed tadka dal fry |

The Wholesome Power of Panchmel Dal

Panchmel Dal, also known as Rajasthani Dal Panchratan or Jain Panchratna Dal, is a celebrated Indian dish that derives its name and nutritional power from the combination of five different dals (lentils). This recipe features a robust mix of toor dal, chana dal, green moong dal, urad dal, and yellow moong dal. This powerful blend makes it an exceptional source of plant-based protein, offering a complete amino acid profile crucial for muscle repair, energy, and overall health—an especially vital benefit for vegetarians.

Nutritional Benefits for Health Management

This healthy mixed tadka dal fry is a fantastic addition to the diet of individuals managing diabetes, weight loss, and heart health. The high content of dietary fiber from all five lentils is the key. Fiber helps slow down the digestion and absorption of carbohydrates, leading to a much lower and steadier release of glucose into the bloodstream, making it diabetic-friendly. For weight loss, the high protein and fiber content promotes prolonged satiety, keeping you fuller for longer and naturally reducing overall calorie intake.

A Heart-Healthy Choice

For heart patients, Panchmel Dal offers significant advantages. Legumes like these dals are naturally low in saturated fat and contain no cholesterol. The substantial fiber content actively helps to bind with and excrete cholesterol from the body, thereby aiding in the reduction of LDL ("bad") cholesterol levels. Furthermore, the dals are a good source of potassium and magnesium, minerals essential for maintaining healthy blood pressure, further protecting the cardiovascular system.

A Flavorful Jain Tradition

The Jain Panchratna Dal recipe adheres to the Jain dietary principles by excluding onions and garlic. This practice, which avoids the consumption of root vegetables, does not compromise the dish's flavor. Instead, the recipe relies on the aromatic strength of whole and ground spices. The initial tempering in ghee with bay leaf, cloves, cumin seeds, and asafoetida (hing) establishes a deep, savory base. This technique allows the natural flavors of the five dals to shine through.

The Secret to the Authentic Taste

The dal’s characteristic tangy and spicy flavor is achieved through a few unique steps. First, a potent masala water is created by dissolving spices like chilli powder, turmeric powder, and garam masala in water before they are sautéed. This prevents the spices from burning and ensures even distribution. Then, the tangy trio of slit green chilli, dried mango powder (amchur), and tamarind pulp is added after the dals are cooked. This combination delivers the classic Rajasthani tang that elevates the simple mixed dal into a rich and complex culinary experience.

Serving and Enjoyment

This recipe serves six and is a complete, satisfying meal on its own. The richness and complexity of the Panchmel Dal make it the perfect accompaniment to plain steamed rice, or more traditionally, with Indian breads like soft paratha or fluffy naan. Given its excellent nutritional profile—being high in protein and fiberwhile being naturally low in fat—it is a wholesome dish that everyone in the family can enjoy, making it a reliable staple for a healthy lifestyle.

Ingredients

for panchmel dal

5 tbsp toovar (arhar) dal , washed and drained

5 tbsp chana dal (split Bengal gram) , washed and drained

1 tbsp green moong dal (split green gram) , washed and drained

1 tbsp urad dal (split black lentils) , washed and drained

5 tbsp yellow moong dal (split yellow gram) , washed and drained

salt to taste

1 1/2 tbsp ghee

2 bay leaf (tejpatta)

3 clove (laung / lavang)

1 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

2 slit green chilli

2 tsp dried mango powder (amchur)

1 tbsp tamarind (imli) pulp

To Be Mixed Into A Masala Water

2 tsp chilli powder

1/2 tsp turmeric powder (haldi)

1 tsp coriander-cumin seeds (dhania-jeera) powder

1/2 tsp garam masala

3 tbsp water

For Serving

paratha

naan

Method

for panchmel dal

Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Heat the ghee in a deep non-stick pan, add the bay leaves, cloves, cumin seeds, asafoetida and green chillies.
When the cumin seeds crackle, add the prepared masala water and sauté on a medium flame for a few seconds.
Add the cooked dal, dried mango powder, tamarind pulp and little salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Serve immediately with naan or paratha.