Panchmel Dal is a delicious Indian dal prepared with a mix of five lentils – masoor dal, green moong dal, toor dal, urad dal, and yellow moong dal. It is healthy, wholesome, and cooked without onion or garlic. This Panchratan Dal is super easy to make, and taste divine with basmati rice.
What is ‘Panchmel Dal’?
It is the mixture of five lentils – arhar (toor) dal, green moong dal, split urad dal (Split Black Urad), yellow moong dal, and the masoor dal (the pink lentil).
The word ‘panch’ in Hindi means – five. And the word ‘mel’ means a mix. Hence, the name ‘panchmel’ literally translates to ‘mix of five’.
You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
Rajasthani Panchmel Dal
It is a popular dal recipe from Rajasthan, India. Also, known as panchratan dal or panchratni dal.
In Rajasthani Cuisine, panchmel dal is served with bati and churma as a combination of – dal bati churma.
The traditional Rajasthani Panchratan Dal is spicy, rich, full of flavors, and cooked in pure ghee.
How To Make Panchmel Dal Without Onion or Garlic
I usually make panchratan dal without onion and garlic. And trust me, it tastes absolutely delicious without onion and garlic as well.
It is an absolutely fuss-free dal recipe and requires minimal preparation work.
Can I make panchmel dal in instant pot or electric pressure cooker?
Yes, absolutely. Set the SAUTE Mode for 5 – 6 minutes. Add ghee, tempering, tomato, saute till oil separates from the masala. Add soaked lentils, spices, salt, and water. Close the lid. Cook dal for 15 minutes in PRESSURE Cook Mode. Later, open the lid and gently mash using the back of the ladle.
Is panchratan dal healthy?
Yes, it is a very healthy, wholesome, and nutritious dal. It has the goodness and nutrition value of five lentils. Panchratan Dal is packed with protein, fiber, carbohydrate, and minerals. One bowl of panchmel dal can keep you full for a long time. It is a good diet for growing kids and nursing mothers.
I am always a basmati rice & dal loving person. And that is my ultimate definition of comfort food.
No good Indian dinner ends for me without a bowl of dal – chawal. It’s always the food for my soul.
You can serve Panchmel Dal with:
Chapati or Paratha
basmati rice, and potato fry
Rajasthani Bati & Churma
More Indian Dal Recipes For You:
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Panchmel Dal Recipe (No Onion/Garlic)
- Heavy Bottom Kadhai
- 1 Cup Panchmel dal 1/4 Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal
- 4 Cup Water
- 1 Cup roughly chopped tomato
- 1 – 2 green chillies chopped
- 1 tablespoon grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 1 teaspoon red chilli powder
Ingredients for tempering:
- 4 tablespoon ghee
- 1 teaspoon cumin seeds (jeera)
- 2 dry red chilli
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon Garam Masala (see recipe)
- Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 – 2 hours.
- After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
- Pressure cook the dal over medium heat for 2 – 3 whistle or 10 – 15 minutes. Allow the steam to release naturally from the pressure cooker.
- Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
- To prepare tempering, heat ghee in a kadhai.
- Add cumin seeds, red chilli, asafoetida and fry for 10 – 20 seconds to release the aroma of the spices.
- Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
- Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 – 6 minutes over low heat. Turn off the heat.
- Garnish panchmel dal with chopped coriander.
- Serve panchmel dal with basmati rice, bati or Chapati.
- You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
- Soaking dal in water for 1 – 2 hours reduces the cooking time and helps in getting a thick consistency of the dal.
- Panchmel Dal is usually cooked in pure ghee. You can use butter. Avoid using refined or olive oil for the purpose.
- Adjust the amount of spices and chilies according to your taste preference.
- You can store the leftover cooked panchmel dal in an airtight container in the refrigerator for 2 – 3 days.
- Dry uncooked lentil mix can be stored at room temperature in an airtight jar for months.
- You can cook this dal in an instant pot or electric pressure cooker. Follow my tips from the post above.