Panchmel Dal (Five Lentils Dal) | Panch ratna dal | पंचमेल दाल

Gems Gems, March 21, 2017

Panchmel Dal is a traditional Rajashtani recipe. Below is the traditional Rajasthani household recipe. Few optional ingredients are added in the notes section. You can add those ingredients for a different taste of  Panchmel Dal . This is as special dish which combines the taste of different lentils and cooked in a variety of spices. This recipe of  Panchmel Dal  is power packed with proteins and is a special treat for the taste buds.

You can also try Dal Curry, Punjabi Dhaba Style Dal recipe, Amti Dal recipe, Dal Bukhara, Dal Soup

panchmel dal

panchmel dal

Panchmel Dal (Five Lentils Dal) | Panch ratna dal | पंचमेल दाल
Serves: 6 servings
Prep time:
Cook time:
Total time:
  • Quarter cup of Toor Dal Washed and soaked for at least 15 minutes
  • ¼ cup of Urad dal Washed and soaked for at least 15 minutes
  • ¼ cup of Masoor dal Washed and soaked for at least 15 minutes
  • Quarter cup of Channa dal Washed and soaked for at least 15 minutes
  • ¼ cup of green whole moong Dal, Better wash it and kept it soaked for 8 hours***
  • One cup of finely sliced onion
  • One cup of finely sliced tomato
  • Salt as per requirement
  • One teaspoon of Oil
  • ½ cup of Cilantro finely chopped
dry masalas
  • One teaspoon of Kashmiri chilli / Mirchi powder
  • ½ teaspoon of turmeric /Haldi powder
  • One teaspoon of coriander/ Dhanya powder
  • Half teaspoon of Cumin / jeera powder
  • Half teaspoon of garam Masala
Ingredients for Tadka
  • One teaspoon of Mustard seeds
  • ½ teaspoon of Jeera / cumin seeds
  • 2 finely sliced green chilly
  • Half cup of finely chopped onion
  • One inch piece of ginger crushed
  • 6 cloves of garlic crushed
  • Two teaspoon of Ghee
  • Half cup of finely chopped Coriander leaves
  1. Take a the cooker and heat it and add oil in to it
  2. Add onions which are chopped and sauté till it is translucent
  3. Mix chopped tomato in to it and cook them for almost 3 minutes.
  4. Add all the dried masalas like Kashmiri chilli powder, turmeric powder, coriander powder, Cumin powder and garam masala and fry in oil for a minute or two without getting it burned.
  5. Dry fry the dal and all the ingredients for another 2 minutes.
  6. Add water in to it so that it covers Dal and one inch above it.
  7. Pressure cook the dal for around 12 minutes .
  8. Let it release the pressure automatically
  9. Once the pressure is released, open the lid and add the chopped cilantro and close the lid
  10. Now in a pan add the ghee and heat it
  11. Add the mustard / rai and cumin /jeera seeds in to it and allow it to splutter
  12. Now add green chillies, Garlic as well as ginger and sauté till the raw smell of ginger and garlic is gone
  13. Add it on the top of the Dal and mix properly.
  14. Garnish with coriander leaves
  15. Serve it hot.
Some preparations use 2 teaspoon of Amchur powder along with garam masala.
Add 2 or 3 cloves (laung) for a special taste
Add a pinch of asafoetida (hing) which is optional.
Nutrition Information
Serving size: 1 Cup Calories: 148 Fat: 12 g Carbohydrates: 14 g Protein: 10 g


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