About the chef :-
Sudhir Khoraskar is the Sous Chef and Head Chef at Ajanta Ambassador Hotel, a prestigious 5-star property. With an impressive culinary career spanning over 33 years since 1993, he is renowned for his expertise in Indian and international cuisines, bringing authentic flavors, refined techniques, and decades of hospitality experience to every dish he creates.
About The Recipe :-
Panchamel Dal is a wholesome and nutritious Indian lentil preparation made using a blend of five different dals. Rich in protein, fibre, and essential nutrients, this hearty dish is known for its comforting flavours, creamy texture, and aromatic tempering. It is a staple in many Indian households and is often served as part of a complete meal with rice or Indian breads.
Originating from traditional Indian cuisine, Panchamel Dal combines the goodness of Toor Dal, Urad Dal, Masoor Dal, Moong Dal, and Chana Dal. The unique combination of lentils creates a rich depth of flavour while providing balanced nutrition. Finished with a fragrant ghee tempering, this dish is both nourishing and satisfying.
Wash all five dals thoroughly and soak them in water for 15 minutes.
Start the EPC on Veg Curry/Dal Mode. Add ghee, bay leaves, cloves, black cardamom, cumin seeds, and dry red chilli. Sauté for 1 minute until aromatic.
Add the finely chopped onion and sauté for 2 minutes. Stir in the ginger-garlic paste and cook for another minute.
Add turmeric powder, coriander powder, cumin powder, garam masala, and kasuri methi. Sauté for 1 minute to release the flavours.
Add the soaked dals and mix well. Stir in chopped tomatoes, salt, and coriander leaves.
Pour in the water and mix thoroughly. Close the lid securely.
Allow the programme to complete. Once finished, carefully release the pressure manually according to the manufacturer's instructions.
For the tempering, heat ghee in a small pan. Add cumin seeds and red chilli powder and sauté briefly until fragrant.
Pour the tempering over the cooked dal and mix well before serving.
Serve hot as desired.
Extra Rich: Add a spoonful of butter or extra ghee before serving.
Restaurant Style: Finish with fresh coriander leaves and a squeeze of lemon juice.
Spicier Version: Add green chillies or extra red chilli powder.
Creamier Texture: Slightly mash a portion of the cooked dal before serving.
Serve With: Steamed rice, jeera rice, roti, phulka, paratha, or naan.
