Panchmel dal as the name says is the combination of five dals and belongs to Rajasthani cuisine. This dal is protein packed with the goodness of five dals together.
Generally, panchmel dal is served with baati but can be served with roti and rice too.Panchmel dal as the name says is the combination of five dals and belongs to Rajasthani cuisine. This dal is protein packed with the goodness of five dals together. Generally, panchmel dal is served with baati but can be served with roti and rice too.
In Rajasthani panchmel dal I have used moong dal (yellow lentil), masoor dal (split red lentil), urad dal (split black gram), chana dal (split bengal gram) and arhar or tuar dal (pigeon peas split). For this recipe, I do make mix and match with other lentils if any one of them is not available.
In my third entry for BM’s mini thali series, I made this Rajasthani panchmel dal with aloo palak til ki sabji which were served with leftover rice. Must say both complimented each other and taste heavenly. Panchmel dal as the name says is the combination of five dals and belongs to Rajasthani cuisine. This dal is protein packed with the goodness of five dals together. Generally, panchmel dal is served with baati but can be served with roti and rice too.
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This dal is very simple to cook. Just boil all lentils together and tempered with onion, tomato, cumin seeds and garnish with green coriander. So let see how to make this lip-smacking Rajasthani Panchmel Dal recipe, Panchmel dal as the name says is the combination of five dals and belongs to Rajasthani cuisine. This dal is protein packed with the goodness of five dals together. Generally, panchmel dal is served with baati but can be served with roti and rice too.

Rajasthani Panchmel Dal  Panchratna Dal

Ingredient                                                                  4 Serving

Moong dal (yellow lentil) – 2 Tblsp
Masoor dal (split red lentil) – 2 Tblsp
Urad dal (split black gram) – 2 Tblsp
Chana dal (split Bengal gram) – 2 Tblsp
Arhar dal (pigeon peas split or tuar dal or tur dal) – 2 Tblsp
3 Cups water
For Tempering
1 Cup onion chopped finely
1 Medium tomato chopped finely
2-3 Dry red chili
1 Tsp ginger
1 Tsp cumin seed
A pinch asafoetida
1/2 Tsp turmeric powder
1/2 Tsp red chili powder (optional)
2 Tblsp ghee

Method

  1. First of all, prepare for boiling dal. Combine all five dals together. Wash and soak for about 20-30 minutes. This will reduce the cooking time.
  2. Pressure cook the dals with 3 cups of water. 2 Whistle is enough to cook lentils and let the pressure releases on its own. If you like mushy dal then go for 3-5 whistles.
  3. Meanwhile, prepare for tempering. Heat a kadhai and add ghee.
  4. To this add cumin seeds, asafoetida, and dry red chilies and let them splutter.
  5. Now add chopped onion and grated ginger. Fry till they change color to brown.
  6. Add chopped tomato and cook until tomatoes become mushy.
  7. Finally add turmeric powder, red chili powder and mix well.
  8. Now add boiled dal, stir well. Adjust salt as per taste.
  9. Garnish with chopped coriander and serve hot with roti or rice or baati. Rajasthani panchmel dal is ready to enjoy.

Note

  1. Add ghee before serving too, this enhances panchmel dal taste.
  2. Add lemon while having with rice.
  3. Soaking is must otherwise lentils will take time to cook.

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Pin it for laterPanchmel dal as the name says is the combination of five dals and belongs to Rajasthani cuisine. This dal is protein packed with the goodness of five dals together. Generally, panchmel dal is served with baati but can be served with roti and rice too.

Panchmel dal as the name says is the combination of five dals and belongs to Rajasthani cuisine. This dal is protein packed with the goodness of five dals together. Generally, panchmel dal is served with baati but can be served with roti and rice too.
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Rajasthani Panchmel Dal Recipe | Panchratna Dal Recipe | Indian Dal Recipe

Panchmel dal as the name says is the combination of five dals and belongs to Rajasthani cuisine. This dal is protein packed with the goodness of five dals together.

Generally, panchmel dal is served with baati but can be served with roti and rice too.

Course Main Course, Side Dish
Cuisine Indian
Keyword indian dal recipe, panchmel dal, panchratna dal, rajasthani panchmel dal
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 30 minutes
Total Time 30 minutes
Servings 4 Serving
Author code2cook

Ingredients

  • Moong dal (yellow lentil) – 2 Tblsp
  • Masoor dal (split red lentil) – 2 Tblsp
  • Urad dal (split black gram) – 2 Tblsp
  • Chana dal (split Bengal gram) – 2 Tblsp
  • Arhar dal (pigeon peas split or tuar dal or tur dal) – 2 Tblsp

For Tempering

  • 1 Cup onion chopped finely
  • 1 Medium tomato chopped finely
  • 2-3 Dry red chili
  • 1 Tsp ginger
  • 1 Tsp cumin seed
  • A pinch asafoetida
  • 1/2 Tsp turmeric powder
  • 1/2 Tsp red chili powder (optional)
  • 2 Tblsp ghee
  • 3 Cups water

Instructions

  1. First of all, prepare for boiling dal. Combine all five dals together. Wash and soak for about 20-30 minutes. This will reduce the cooking time.

  2. Pressure cook the dals with 3 cups of water. 2 Whistle is enough to cook lentils and let the pressure releases on its own. If you like mushy dal then go for 3-5 whistles.

  3. Meanwhile, prepare for tempering. Heat a kadhai and add ghee.

  4. To this add cumin seeds, asafoetida, and dry red chilies and let them splutter.

  5. Now add chopped onion and grated ginger. Fry till they change color to brown.

  6. Add chopped tomato and cook until tomatoes become mushy.

  7. Finally add turmeric powder, red chili powder and mix well.

  8. Now add boiled dal, stir well. Adjust salt as per taste.

  9. Garnish with chopped coriander and serve hot with roti or rice or baati. Rajasthani panchmel dal is ready to enjoy.

Recipe Notes

  1. Add ghee before serving too, this enhances panchmel dal taste.
  2. Add lemon while having with rice.
  3. Soaking is must otherwise lentils will take time to cook.

This is my entry for “Breakfast staple with different grain event” in BM 91 week3 day 3.

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