July 24, 2017

Panchmel Dal Recipe | How to Make Rajasthani Panchmel Dal | Panchratna Dal Recipe

panchmel dal or panchratna dal is a traditional rajasthani recipe using 5 variety of dals - chana, toor, moong, masoor and black urad dal.

Panchmel Dal

Panchmel dal is a rajasthani dal variety which is very easy to prepare, delicious yet highly nutrient. It is protien packed as it uses five varieties of dal which is mixed and cooked together and given a tadka of onion, tomato and spices.

dal is a very common and everyday recipe from India taken with roti and rice and every region of India has its own way of making it.

Panchmel dal is also known as panchratna dal. panch means "five" as it uses 5 varieties of dal.

The dals that are used in making rajasthani panchmel dal are:

chana dal - split bengal gram
toor dal - toor dal, arhar dal
moong dal - split green gram
masoor dal - split red lentils
black urad dal - split black gram / black lentils

in India these dals are also mixed up and sold specifically to make this panchmel dal.

you can also check my dal collections and try out this lucknawi dal and green moong dal

panchmel dal goes well with zeera rice, ghee rice, roti.

Panchmel Dal

Panchmel Dal

Author: Razina | Cuisine: Indian | Recipe Type: Main 
Prep Time: 1 hour | Cook Time: 20 minutes | Yield: 3-4 servings 


  • 1/4 cup chana dal
  • 1/4 cup toor dal
  • 1/4 cup moong dal
  • 1/4 cup masoor dal
  • 1/4 cup black urad dal
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon hing
  • 1-2 dried red chillies
  • 1 medium onion, finely chopped
  • 2 teaspoon ginger garlic paste
  • 1 small tomato, chopped
  • 1-2 green chillies, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • salt as required
  • 1/2 teaspoon garam masala
  • 1 tablespoon chopped coriander
  • 3 tablespoons oil or ghee

Directions for making panchmel dal recipe

1. Wash and soak all the dals together for an hour.

2. Pressure cook the dals by adding 3 cups of water for 5-6 whistles. Switch off the flame and let the pressure gets released by itself. Open the lid and mash the dals slightly.

3. In a kadhai heat oil or ghee, add cumin and mustard seeds. Let them splutter. 

4. Add hing and dried red chillies. Saute for few seconds.

5. Add onions and saute till they become transparent or light golden in colour

6. Add ginger garlic paste and cook till raw smell disappears

7. Add tomato, green chilli and spice powders - turmeric powder, red chilli powder and coriander powder. Cook till tomatoes are fully mashed up and oil separates.

8. Add the mashed dal and mix. Add water and salt, stir and cook on low flame for 10 minutes.

9. Sprinkle garam masala and simmer for 2-3 minutes. You can adjust the consistency of the dal by adding a little more or less water, as per your preference.

10. Your panchmel dal is ready. Garnish with coriander leaves and serve with roti or rice.

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The Foodie Delight


The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!