panchmel dal recipe, panchratna dal recipe
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4.91 from 11 votes

panchmel dal recipe

dal panchmel recipe - famous rajasthani panchratna dal made from five lentils.
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: main course
Cuisine: indian, rajasthani
Servings: 3 to 4
Author: Dassana Amit

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 for panchmel 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

Instructions

pressure cooking dals

  • 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 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 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.