panchmel dal recipe with step by step photos – this rajasthani panchratna dal is a protein packed dish as it contains the goodness and nutritive qualities of 5 different lentils/dals.
i first read about the panchmel dal recipe in the times of india newspaper. the recipe in the newspaper was described by maharana arvind singh mewar of udaipur.
panchmel dal is also known as panchratna dal. the word panch means five. this is a delicious dal recipe from the rich rajasthani cuisine.
5 lentils that were used in the original panchmel dal recipe were:
- bengal gram dal – chana dal
- black gram – urad dal
- green gram dal – moong dal
- pigeon peas spilt and skinned – arhar, tuvar, toor, tur dal
- moth bean spilt– moth dal
i have tweaked this panchmel dal recipe a little and the results were a delicious, aromatic dal, which has become a favorite at my home. this is also a no onion and no garlic dal recipe.
i did not have moth dal, so I used masoor dal also known as lentil dal or pink lentil. if you stay in india, then in food outlets like spencers, big bazaar, reliance mart etc, you get a packets of 500 gms or 1 kilogram of the 5 different dals which are mainly used in indian cuisine, namely… chana dal, moong dal, tuvar dal, masoor dal, urad dal.
you could even use the skinned and spilt variety of the above dals.
rajasthani panchmel dal recipe card below:
panchmel dal recipe - famous rajasthani dal made from five lentils.
- bengal gram dal (chana dal)
- green gram dal (moong dal)
- pink lentils (masoor dal)
- pigeon peas spilt and skinned (tuvar dal or arhar dal)
- black gram (urad dal)
- 3 to 4 cups water for pressure cooking the dals
- 2 small cardamom (choti elaichi)
- 2 cloves (lavang)
- 1 green chilli, crushed
- 2 to 3 red chillies, broken
- ½ inch ginger (adrak), crushed
- 1 large tomato, chopped
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon turmeric powder (haldi)
- ¼ to ½ teaspoon garam masala powder
- ¼ teaspoon asafoetida powder (hing)
- 2 to 3 tablespoons oil or ghee
- salt as required
rinse all the dals for a couple of times in water.
then soak the dals in water for 30 to 45 mins. after 30 to 45 minutes drain all the water.
pressure cook the dals for 4 to 5 whistles or till they are completely cooked.
mash the cooked dal lightly.
- if the dal mixture look thick, then add some water and stir to get a medium consistency in the dal.
- in another pan, heat oil or ghee. add cumin seeds. let them splutter. then add the cloves, cardamoms, broken red chilies.
fry till the red chilies change color. add the crushed ginger and green chilly. fry them till the raw aroma of ginger goes away.
- add the chopped tomatoes, asafoetida, turmeric powder and garam masala powder.
fry the masala well on a low flame till the tomatoes become soft and mushy. the oil or ghee will also separate.
- now add this fried tempering mixture to the dal. mix well.
simmer the panchmel dal for 10 minutes so that the flavors of the spices infuse well with the lentils.
add salt and mix well.
garnish panchmel dal with coriander leaves. this part is optional.
while serving, you can top the panchmel dal with 1 to 2 teaspoons ghee in the serving bowl.
- serve panchmel dal with rotis, rice, jeera rice or dal bati – a famous and unique rajasthani recipe made from wheat flour.
how to make rajasthani panchmel dal recipe:
pressure cooking dals:
1. rinse 1 cup of mixed dals couple of times in water – chana dal, moong dal, masoor dal, arhar dal and urad dal.
2. soak all the dals in water for 30-45 minutes.
3. the dals will soak after 30-45 mins but you can soak even for 1 to 2 hours.
4. drain the water.
5. measure all the ingredients and keep ready for making panchmel dal.
6. add the soaked dals in a pressure cooker.
7. pour 3 to 4 cups water in the cooker.
8. pressure cook the dals for 4 to 5 whistles or till they are completely cooked. in the original panchmel dal recipe, the dals are cooked in an pot. cooking dals in a pot takes lot of time. i cooked the dals in a pressure cooker.
9. mash the cooked dal lightly.
10. if the dal mixture looks thick, then add some water and stir to get a medium consistency in the dal.
making panchmel dal:
11. in another pan, heat 2 to 3 tablespoons oil or ghee.
12. add ½ teaspoon cumin seeds (jeera).
13. let them splutter.
14. then add 2 cloves (lavang), 2 small cardamoms (choti elaichi) and 2 to 3 broken red chilies (sookhi lal mirch).
15. fry till the spices splutter and the red chilies change color.
16. then add ½ inch crushed ginger (adrak) and 1 crushed green chilly (hari mirch). stir and fry till the raw aroma of ginger goes away.
17. then add 1 chopped large tomato.
18. mix well.
19. next add ¼ teaspoon asafoetida (hing), ½ teaspoon turmeric powder (haldi) and ¼ to ½ teaspoon garam masala powder.
20. stir well.
21. fry the masala well on a low flame till the tomatoes become soft and mushy. you should see oil separating from the masala.
22. now add this fried tempering mixture to the dal.
23. mix well.
24. simmer the dal for 10 minutes on a low flame, so that the flavors of the spices infuse well with the lentils.
25. add salt and mix well.
26. garnish panchmel dal with coriander leaves. this part is optional.
27. while serving, you can top the panchmel dal with 1 to 2 teaspoons ghee in the serving bowl.
28. serve panchmel dal with rotis, steamed rice, jeera rice or dal bati – a famous and unique rajasthani recipe made from wheat flour.