Panchratna Dal

Panchratna dal (also panchmel dal in Rajasthani cuisine or pancha dhal in Caribbean cuisine) is a dal very popular in Indian subcontinent and Indian origin community in Guyana, Suriname and Trinidad and Tobago. Lentils are an integral part of Indian cuisine. This is a dish customarily served at special occasions. It is usually accompanied by an Indian flat-bread or roti.[1][2]

Etymology

As the name suggests, based on the Sanskrit root panch for five, Panchratna Dal is made by combining five different kinds of dals (lentils) common to Indian households. The word Ratna means jewels and Mel means mix. Hence, panchratna and panchmel means five jewels and mixture of five dals respectively.

Composition of a panchratna dal

Traditionally, a panchratna dal mixture contains equal quantities of toor dal, urad dal, moong dal, chana dal and moath dal. The dal mixture is first soaked in water to soften the lentils. This mixture is then pressure-cooked for 15 minutes till the dal is cooked. The cooked dal is then flavoured with butter, chilies, cumin, cloves, cardamom, ginger and garam masala.[3]

Some recipes substitute masoor dal for the moath dal, which is less commonly available in some regions than the other four dals.

See also

References
  1. "Try Rajasthani Pachmel Dal Made with 5 Dals for High-Protein Meal".
  2. "We Indians Love Our Dal. But do You Know the Fascinating History of Our Favourite Comfort Food?". 23 March 2017.
  3. "Panchratna Ri Dal - Times of India". articles.timesofindia.indiatimes.com. Archived from the original on 27 September 2013. Retrieved 3 February 2022.
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