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

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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.

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:

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panchmel dal recipe, panchratna dal recipe
Panchmel Dal
4.77 from 17 votes
Famous Rajasthani panchratna dal made from five lentils.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins

Cuisine Indian, Rajasthani

Servings 3 to 4

Ingredients

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

Instructions

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

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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56 Comments

  1. 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 ????

    1. 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.

  2. 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

    1. 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.

  3. 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

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