Panchmel Dal
Panchmel Dal with step-by-step photo and video recipe.
Panchmel Dal is a traditional Rajasthani lentil recipe which is also called panchratna or panchkuti dal. It is a mix of 5 types of dals hence the name panchmel, where panch means five.
The 5 different dals that are used in this recipe is mainly toor, chana, masoor, moong and urad dal.
This recipe is super healthy and full of protein which can be enjoyed with roti, paratha or rice. In many parts of Rajasthan, dal bati is serve with panchmel dal.
We are a family who likes to enjoy a complete Indian thali meal having portion of roti, rice, dal, sabzi and salad every single day for lunch.
Since we cannot eat same dish every day, we keep changing sabzi and dal to make our meal time interesting and delicious. This is one dal which makes appearance often in our daily meals.
This recipe of Panchmel dal is –
1. Easy & Quick to make
2. Healthy & Nutritious
3. Vegetarian
4. High in Protein
5. Comes from Rajasthani cuisine
6. Can be prepared No Onion No Garlic Recipe
Find different dal recipes here –
Video Recipe –
How to prepare for Panchmel Dal Recipe –
Since it is a mix of 5 lentils. Take a portion of each lentil in a bowl together.
Wash and rinse well until clear water comes out. Soak for a min. of 30 mins. It helps in cooking faster and also eases digestion.
Finely chop onion, ginger, garlic and green chilli. Keep the suggested spices and other ingredients ready.
How to make Rajasthani Panchratna Dal –
In a pressure cooker add soaked dal along with salt, turmeric powder, tomatoes and water. Cook for 3 whistles or until done.
For tempering heat ghee, splutter cumin seeds. Add in ginger, garlic, green chilli and onion. Cook for a while, add in the spices. Next add boiled tomatoes and cook till they turn mushy.
Add boiled dal, adjust the consistency. Give it a boil and simmer for some time.
Finish it with garam masala powder and fresh coriander leaves.
Things to keep in mind while making Panchmel Dal Recipe -
1. Make sure to soak dal for alteast 30 mins. before boiling.
2. Adding tomatoes to dal while boiling makes cooking faster and easier.
3. You can skip onion and garlic if you want Jain recipe.
4. Ghee is preferred for tempering this dal, however if you are following a vegan diet, you can totally replace it with oil.
5. Adjust the consistency by adding water as required and let it simmer for at least 5 mins. on a low flame at the end to get beautiful texture and taste.
6. This dal tends to thicken with time, if serving later leave the consistency slightly thinner than required.
Step by Step Recipe of Dal Panchmel Recipe –
Soak Dal -
1. Take equal quantity of each masoor, moong, urad, chana and toor dal, in a bowl.
2. Wash it thoroughly for about 4-5 times or until clear water comes out.
3. Soak it in enough water for 30 mins.
Boil Dal –
4. In a pressure cooker boil dal along with tomatoes, turmeric and salt in enough water.
5. Cook for 3 whistles, one on high flame and 2 on a low flame.
6. Open the lid only when pressure is released by itself.
Tempering –
7. Heat ghee in a kadai. Splutter cumin seeds.
8. Now add green chilli, ginger, garlic and asafoetida. Give it a mix.
9. Next add finely chopped onions. Cook for 2 mins.
10. Flavour it with turmeric powder, red chilli powder and coriander powder.
11. Mix well and make sure the spices do not burn.
12. Add boiled (along with dal) tomatoes and salt.
13. Give everything a nice mix.
14. Cover and cook till tomatoes turn mushy. Stir in between if required.
15. Add boiled dal and mix well.
16. Adjust the consistency with water.
17. Finish it with garam masala and coriander leaves.
18. Let it boil and then simmer for about 5 mins. or till you get desired consistency.
19. Serve hot.
How to serve Rajasthani Panchratna Dal –
This Panchratna or Panchmel dal is served with roti, paratha or even rice. In Rajasthan traditionally Dal Bati (without tandoor)is served with panchmel dal or toor dal.
To make a complete Indian thali for lunch serve it with rice, roti, corn bharta and beetroot and carrot salad.
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Panchmel Dal
Ingredients
- 1/4th Cup Chana Dal
- 1/4th Cup Masoor Dal
- 1/4th Cup Moong Dal
- 1/4th Cup Urad Dal
- 1/4th Cup Toor Dal
- Salt to taste
- 1/2 Tsp Turmeric Powder
- 2 Nos. Tomatoes (Medium size)
- Water as required
- 2 Tbsp Ghee
- 1 Tsp Cumin Seeds
- 1 Tbsp Green Chilli
- 1 Tbsp Finely Chopped Ginger-Garlic
- 1/2 Tsp Asafoetida
- 1/2 Cup Finely Chopped Onion
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 1.5 Tsp Coriander Powder
- Salt to taste
- Water as required
- 1/4th Tsp Garam Masala
- Coriander leaves
Instructions
Soak Dal -
- Take equal quantity of each masoor, moong, urad, chana and toor dal, in a bowl.
- Wash it thoroughly for about 4-5 times or until clear water comes out.
- Soak it in enough water for 30 mins.
Boil Dal –
- In a pressure cooker boil dal along with tomatoes, turmeric and salt in enough water.
- Cook for 3 whistles, one on high flame and 2 on a low flame.
- Open the lid only when pressure is released by itself.
Tempering –
- Heat ghee in a kadai. Splutter cumin seeds.
- Now add green chilli, ginger and garlic. Give it a mix.
- Next add finely chopped onions. Cook for 2 mins.
- Flavour it with turmeric powder, red chilli powder and coriander powder.
- Mix well and make sure the spices do not burn.
- Add boiled (along with dal) tomatoes and salt.
- Give everything a nice mix.
- Cover and cook till tomatoes turn mushy. Stir in between if required.
- Add boiled dal and mix well.
- Adjust the consistency with water.
- Finish it with garam masala and coriander leaves.
- Let it boil and then simmer for about 5 mins. or till you get desired consistency.
- Serve hot.
