panchmel dal recipe | panchratna dal recipe | rajasthani dal panchmel recipe

Panchmel dal recipe With step by step photos – this delicious 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.

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panchmel dal

Panchmel dal is also known as Panchratna dal Or dal panchmel. 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

five mixed dal - panchmel dal recipe

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.

If you are looking for more Dal recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Panchmel Dal

4.91 from 11 votes
Famous Rajasthani panchratna dal made from five lentils.
panchmel dal recipe, panchratna dal recipe
Author:Dassana Amit
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hr 5 mins
Course:main course
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


total 1 cup lentils consisting equal amounts of

  • 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)

other ingredients

  • 3 to 4 cups water for pressure cooking the dals
  • 2 small cardamom
  • 2 cloves
  • 1 green chilli, crushed
  • 2 to 3 red chillies, broken
  • ½ inch ginger , crushed
  • 1 large tomato, chopped
  • ½ teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • ¼ to ½ teaspoon garam masala powder
  • ¼ teaspoon asafoetida powder (hing)
  • 2 to 3 tablespoons oil or ghee (clarified butter)
  • salt as required


pressure cooking lentils

  • 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.

making panchmel 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 dal for 10 minutes so that the flavors of the spices infuse well with the lentils.
  • Add salt and mix well.  garnish it with coriander leaves. This part is optional.
  • While serving, you can top the dal panchmel 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.
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How to make 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.

panchmel dal recipe

2. Soak all the dals in water for 30-45 minutes.

panchmel dal recipe

3. The dals will soak after 30-45 mins but you can soak even for 1 to 2 hours.

panchmel dal recipe

4. Drain the water.

panchmel dal recipe

5. Measure all the ingredients and keep ready for making panchmel dal.

panchmel dal recipe

6. Add the soaked dals in a pressure cooker.

panchmel dal recipe

7. Pour 3 to 4 cups water in the cooker.

panchmel dal recipe

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.

panchmel dal recipe

9. Mash the cooked dal lightly.

panchmel dal recipe

10. If the dal mixture looks thick, then add some water and stir to get a medium consistency in the dal.

panchmel dal recipe

Making panchmel dal

11. In another pan, heat 2 to 3 tablespoons oil or ghee.

panchmel dal recipe

12. Add ½ teaspoon cumin seeds (jeera).

panchmel dal recipe

13. Let them splutter.

panchmel dal recipe

14. Then add 2 cloves (lavang), 2 small cardamoms (choti elaichi) and 2 to 3 broken red chilies (sookhi lal mirch).

panchmel dal recipe

15. Fry till the spices splutter and the red chilies change color.

panchmel dal recipe

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.

panchmel dal recipe

17. Then add 1 chopped large tomato.

panchmel dal recipe

18. Mix well.

panchmel dal recipe

19. Next add ¼ teaspoon asafoetida (hing), ½ teaspoon turmeric powder (haldi) and ¼ to ½ teaspoon garam masala powder.

panchmel dal recipe

20. Stir well.

panchmel dal recipe

21. Fry the masala well on a low flame till the tomatoes become soft and mushy. You should see oil separating from the masala.

panchmel dal recipe

22. Now add this fried tempering mixture to the dal.

panchmel dal recipe

23. Mix well.

panchmel dal recipe

24. Simmer the dal for 10 minutes on a low flame, so that the flavors of the spices infuse well with the lentils.

panchmel dal recipe

25. Add salt and mix well.

panchmel dal recipe

26. Garnish dal panchmel with coriander leaves. This part is optional.

panchmel dal recipe

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.

panchmel dal

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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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56 comments/reviews

  1. Thank you for the awesome recipe5 stars

  2. Your recipes are just wonderful, they have made a much better and confident cook. I recently tried your paneer tikka recipe and the shammi kabab recipe, both turned out to be awesome.
    Request you to please give recipes for Dal Batti and Raj Kachori. I dont want to risk making it with the recipes from any other website ????

    • thank you saumya. glad ????. i do plan to add both dal bati and raj kachori. so will add them in some time. i have a whole list of recipes to be made this year as well as recipe requests from readers. thanks again.

  3. Hello!

    Just a quick couple of questions. Should all the daals used in this recipe be husked and split? Also can I use whole moth bean instead of split moth bean?

    Also wanted to say that your recipes are mouth-wateringly delicious! This’ll be my fourth daal to make from your recipes – having previously made palak daal, daal tadka, chana daal fry & cholar daal 🙂5 stars

    • thanks ziba. i am glad that you have liked the various dal recipes. the dals have to be split. however they can be husked or not husked. so for moth beans, you can use split moth beans but not whole beans. reason being, the cooking time will be more for the whole beans as compared to the split beans. also the final taste and consistency of the dal will change if whole beans are added.

  4. Hi! Dassana,
    I have been writing a book on Indian cuisine in Korean for last 3 years. During researching and studying, I’ve learned many things about vegetarian food from you. The end of this year, finally the book is going to be published in South Korea. I want to discuss something with you. If you don’t mind, please contact me so to let me explain more.5 stars

    • Jean, Glad to know that blog was helpful to you in knowing more about vegetarian food. You can contact me at this email id – [email protected]

  5. Kindly advise if we can freeze the Dal after cooking5 stars

    • avoid freezing dal. firstly the taste changes a lot and secondly lentils should be had freshly cooked. refrigerating or freezing them is not good for health as per ayurveda. can cause indigestion and stomach upsets.

  6. Dassana, there is not one recipe that I have looked for and have not found it on your website. You have an amazing collection of recipes. 🙂

    I have been reading your recipes since a couple of years now. The step by step images are your USP, do not part ways with that.

    Kudos to all the great work you do. Keep uploading more so that I keep learning more and more from you.5 stars

    • thanks a lot priyanka. definitely not. this recipe is one of my earliest recipe. some of my early recipes that were posted do not have step by step pics. i am trying to add step by step pics in each such recipes gradually. so far i have updated many such recipes with either video or step by step pics.

      thanks again and happy cooking ????

  7. As usual, another simple and delicious recipe… My kitchen would have been tasteless without you… So thanks for all your hard work…
    I am wondering why don’t you add salt in pressure cooker…5 stars

    • bhavana, thank you much for this lovely comment. if salt is added too lentils, then at times they don’t become too soft. they cook but the separate lentils are visible. usually for making dals and sambar, the lentils have to be cooked till they can be mashed easily. so i do not add salt when pressure cooking.

  8. This has become a regular dish at home. The recipe definitely deserves 5 stars for being super tasty:) thank you dassana !5 stars

    • thanks a lot tanusha both for the feedback on the recipe and also for the rating.

  9. Such a nice blog, I am curious to see your recipe blog. such a fantastic work…..

    • this is the recipe blog. thanks a lot.

  10. Thanks for the recipe…i have tried lots of recipes from your site…. You do good work.

  11. Hi
    I used to follow the recipes from this site alot. But lately most of the recipes do not have the step by step images that you used to have earlier. Images make a lot easier and faster to follow the recipe so if possible add the images.

    • thankyou tanya we are working on the same as some post’s do not have step by step pics allow us some time would post that too soon. also thanks for sharing your feedback it means a lot to us.

  12. I am getting most of my cooking skills through you, thank you. I will be making this tonight. Will Post you the final results.5 stars

    • thanks dzabel and do share the feedback.

  13. Hi .. I m huge fan of your food art .. literally you are a life saver .. following you from last dozens of months now .. but writing for first time .. Thanks for sharing your skills4 stars

    • thanks a lot kabeer 🙂

    • pleased to know this thankyou for your positive words 🙂 glad to know this kabeer god bless you.

  14. Can we use whole urad dal instead of the split ones ? I don’t have that right now in my pantry but have the other four types !!

    • prabha, yes you can.

  15. Loved your recipe. I tried gobi masala and it was delicious.

    • thanks yogen for sharing positive feedback.

  16. Used chickpeas and blackeyed peas,toor,moong and masoor combo.I think the difference is cloves and cardamom that makes this dal stand out.I did add fried onions,being a punjabi!Sorry to ruin the rajasthani,no onion rule but i was just here to look at the basic principles to cook dal not particular for Rajasthani dal and also had to substitute what was available in my pantry.

    • agree. the tempering of cloves, cinnamon and dry red chilies gives this panchmel dal recipes its distinct flavor. you can add onions. no issues there.

  17. hey…i tried this recipe…and it turned out wow…thanks for posting such simple and easy recipes….keep it up!!!5 stars

    • thanks prerna 🙂

  18. We made Surati Dal – recipe from your website and it came out so well that we have made it more than 5-6 times.

    Yesterday we tried the Panhmel Dal ot Pancharatna Dal from the same website and it came out awesome.

    Keep us the good work and I will try more.

    • thanks kumar for this positive feedback. glad to know that you liked the dal recipes. keep visiting.

  19. I made this dal for dinner tonight and it was delish! I am enjoying your site and am planning to try out a lot of your recipes. Thanks posting recipes without onion and garlic.

    • thanks chhaya. i am glad to know that you are liking the site.

  20. This recipe rocks. I used a can of fire roasted tomatoes on a double recipe. and added garlic and paprika and a touch of chili powder instead of chilis (kids have a problem with the heat). wow.5 stars

    • thanks steve

  21. I was just watching Jodha Akbar on tv and saw Aishwarya Rai mentioning about Panchmel dal for the banquet and here it is.I haven’t much experimented with dal other than the usual dal fry,this one looks interesting!

    • thanks divya for this interesting information.

  22. Last weekend only one of our friend served this with baati. I loved it and asked for recipe. I can live with dals 🙂 Lovely clicks

  23. I tripled this recipe and made this dal in slow cooker and it turned out real nice!! I forgot the ginger but added onions..

    Thanks for sharing the recipe. It’s a keeper!

    • thanks kay.

  24. Beautifully and simply described, makes cooking so simple and fun.

    • thanks rachna.

  25. juz awesome like u………..

    • thanks

  26. Hi,

    Thanks fr the recipe. I would like to know if we can use onion also in making the masala fr this dal. Will it go well with this dal? Please advise.

    • yes priya, you can use onions while making this dal. i have made the dal both with onions and without onions and it tastes good always. if you brown the onions it lends a beautiful taste to this dal.

  27. This daal was so delicious..thank you dassana for this recipe..ur simply THE BEST!!!

    • thanks alison…. felt nice 🙂

  28. very very delicious dal . thank u

  29. you are simply superb dassana gr8 post

    • thanks again neela.

      • this daal is great with Baati and churma.