Panchmel dal is a traditional dish from State of Rajasthan. "Panch" is a hindi word which means five and the preparation contains combination of five lentils[dals] tempered with spices, and so the name "panchmel dal"

Dals are known to be an excellent source of proteins as well as rich in vitamins and minerals, hence this is highly nutritious side dish that goes well with rice or rotis.

Ingredients 

1/4 cup tur dal
1/4 cup of whole urad dal
1/4 cup moong dal
1/4 cup of masoor dal
1/4 cup chana dal
1 cup finely chopped tomatoes
1/2 tsp turmeric powder
1 tsp cumin seeds
1-2 red chilies
A pinch of asafoetida
1 bay leaf
3-4 cloves
3 green chilies chopped
1 tsp ginger grated
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp garam masala
1 tsp lemon juice
1-2 tbsp finely chopped coriander leaves.



Method:

Wash and soak the dals for 30 mins. Drain and pressure cook in 3 cups of water with turmeric powder and oil for 3 whistles or till the dal is done.

Heat oil in a pan. Add cumin seeds. Once the cumin seeds splutter add red chilies, hing, bayleaf, cloves. As the dry spices start to change its color add chopped green chilies, grated ginger and saute it for a minute. Reduce the flame. Add cumin powder, coriander powder and red chili powder. Add chopped tomatoes and cook it on low flame till oil surfaces. Add cooked dal, salt, and water if required to adjust the consistency. Cook for 5 mins. Add garam masala, lemon juice and simmer for few more minutes. Switch off the flame and garnish with coriander leaves. Serve it hot with roti or rice.