This is a comforting no onion, no garlic Rajasthani style Panchmel Dal Recipe also known as panchratan dal with a mix of five lentils.
Estimated reading time: 4 minutes
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What is ‘Panchmel Dal’?
It is a 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.
How To Make Panchmel Dal
Step 1) Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 – 2 hours.
Step 2) 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.
Step 3) Pressure cook the dal over medium heat for 3 whistles or 10 – 15 minutes. Allow the steam to release naturally from the pressure cooker.
Step 4) 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.
Step 5) To prepare tempering, heat ghee in a kadhai. Add cumin seeds, red chilli, and asafoetida. Fry for 10 – 20 seconds to release the aroma of the spices.
Step 6) 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.
Step 7) Add red chili 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.
Serving Suggestion
In Rajasthani Cuisine, panchmel dal is served with bati, Gatte Ki Sabzi, or Kadhi as a part of the traditional Rajasthani thali meal.
The authentic Rajasthani Panchratan Dal is spicy, rich, full of flavours, and cooked in pure ghee.
You can serve Panchmel Dal also with:
- Chapati or Paratha
- basmati rice, or jeera rice
- Rajasthani Bati & Churma
Frequently Asked Questions
Yes, absolutely. Set the SAUTE Mode for 6 minutes. Add ghee, tempering, tomato, and 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.
Yes, it is a very healthy, wholesome, and nutritious dal. It has the nutritional value of five lentils and is packed with protein, fiber, carbohydrates, 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.
Yes, it is gluten and nut-free Indian dal recipe.
More Indian Dal Recipes
- Dal Khichdi
- Arhar Dal Fry
- Shahi Urad Dal
- Palak Chana Dal
- Moong Dal Chaat
- Pahadi Gahat Ki Dal
- Everyday Masoor Dal
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Panchmel Dal Recipe
- Heavy Bottom Kadhai
Ingredients
- 1 Cup Panchmel dal ¼ 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
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon Garam Masala (see recipe)
Instructions
- 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.
Recipe Notes:
- 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.
Lakshmi says
I tried this and it came out really well, we had with plain white rice 🙂 thank you 🙂 could you post a recipe for a typical aloo parantha as well ?
Hina Gujral says
I am so happy to know that you liked the recipe. Will surely post Aloo Paratha recipe.
Arijit says
Great for Shradh days!
Hina Gujral says
Absolutely.
Shruthi says
Never heard of this recipe before. Will definitely try this
Hina Gujral says
Hope you like it! Very nutritious and healthy
Vinuta says
Tried the recipe. It turned to be very good and tasty. Thank you.
Hina Gujral says
thank you so much! Glad you like it
Lakshmi says
Tried it today.. tasted awesome!! Thanks for the recipe!
Hina Gujral says
I am so happy to read your feedback.