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    Home » Dal/Lentil » Panchratna Dal AKA Rajasthani Panchmel Dal

    Panchratna Dal AKA Rajasthani Panchmel Dal

    Published: Aug 21, 2018 · Modified: Nov 13, 2021 by Bhawana ·

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    Rajasthani Panchmel Dal is a nutritious and protein-packed lentil dish from the Indian state of Rajasthan.

    The ‘panchmel’ in the name signifies a mixture of five - the dal is made using a mix of five types of lentils. These lentils are toor dal (pigeon pea split), moong dal (yellow lentil), chana dal (split Bengal gram), masoor dal (split red lentil), and green moong dal (moong lentil with husk).

    It is also called the panchratna dal and the panchkuti dal and is one of the staple lentil dishes from Rajasthan. Traditionally it is made without onion and garlic.

    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.
    Jump To Recipe
    • Why you will love this 5 lentils stew
    • Ingredients & notes
    • How to make panchmel dal
    • Tips & FAQ's
    • What to serve
    • How to store
    • How to reheat
    • Rajasthani Panchmel Dal  Panchratna Dal
    • Recipe

    Why you will love this 5 lentils stew

    • Healthy & nutritious- Lentils are a good source of protein and carbs for vegetarians and plant based diets. Having a tempering with ghee, this 5 lentil Indian stew taste heavenly.
    • Make ahead & Meal prep- You can prepare it in advance and refrigerate. Due to which this Indian dal recipe works in meal planning as well.

    Ingredients & notes

    • Lentils- I am using moong dal, masoor dal, urad dal, chana dal, and arhar dal to make this dahl recipe. I soaked it while preparing tempering, soaking reduces the cooking time but you can always skip it.
    • Ghee or Oil- Ghee is a very important part of Indian dal recipes. Tempering with ghee not only enhances the overall flavour profile but also nutrient value as well. Do not skip it.
    • Seasoning- Onion, tomato, green chilies, and ginger are used for making masala for tempering.
    • Spices- Cumin seeds, asafoetida, turmeric powder, and red chili powder are few spices to use.
    • Herbs- garnish with fresh cilantro leaves while serving.

    I like to add onion and garlic for an enhanced flavor. A ghee tadka (tempering) with jeera (cumin), hing (asafetida), and red chilies is a must and takes the aroma of the dal several notches up.

    Making panchmel dal with onion is perfectly fine, but you can always cook it without onion and garlic to make it in a traditional way.

    Substitutions

    • Some people use urad dal (split black lentil) instead of green moong dal, and that works fine as well. The great thing about it is that you can adjust that per the lentils you have at hand. 
    • Use vegan butter or any oil of your choice to cook vegan panchmel dal.
    • Mustard seeds works fine too in place of cumin seeds.

    How to make panchmel dal

    You can cook lentils in multiple ways. Stovetop Indian pressure cooker, stovetop dutch oven or kadai, and instant pot.

    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.

    Tips & FAQ's

    • Whenever making Indian-style dal, it is always recommended to wash the dry lentils well and soak them in fresh water for at least 20 minutes. This reduces the cooking time significantly.
    • And here is an expert tip - add a teaspoon of ghee when cooking the dal; it will make the dal more aromatic and will also improve the dal texture.
    Can I cook lentils without soaking them?

    Soaking lentil helps them in cooking faster. However, it is not mandatory if you pressure cook them. But if you plan to cook it on the stovetop in a dutch oven or in a pan then soaking helps a lot to cook lentils faster.

    How long do I need to cook lentils in the instant pot?

    A minimum of 30 minutes is all you need to soak lentils prior to cooking.

    What if I don't have all lentils, can I still make panchmel dal?

    This is a traditional Rajasthani panchmel dal with simple tempering. If any of the lentils are missing, replace them with the same quantity of other lentils and you are good to go. You can even use 1 or 2 varieties of lentils as well. It may not be like panchmel dal but still works as a great lentil stew.

    What to serve

    Traditional Panchmel Dal is served with Dal Baati in Rajasthan. But you can serve this dal as a side with chapati, naan, or serve with plain steam rice or jeera rice.

    Quinoa and brown rice are other options to enjoy this stew.

    How to store

    Any leftovers you can transfer in a container and store in the fridge.

    How to reheat

    Microwave it for 1-2 minutes or just use a sauce pan on the stovetop to reheat the dal.

    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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    If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

    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.

    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, 

    Rajasthani Panchmel Dal  Panchratna Dal

    if you liked this recipe, Do not forget to rate us at the end of the post. If you are on social media do find me there  Facebook | Google+ | Instagram | Twitter | Pinterest for such easy recipes.

    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.

    Pin it for later

    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 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.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Soaking Time: 30 minutes
    Total Time: 30 minutes
    Servings: 4 Serving
    Calories:
    Author: Bhawana

    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 teaspoon ginger
    • 1 teaspoon cumin seed
    • A pinch asafoetida
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chili powder (optional)
    • 2 Tblsp ghee
    • 3 Cups water

    Instructions

    • 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.
    • 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.
    • Meanwhile, prepare for tempering. Heat a kadhai and add ghee.
    • To this add cumin seeds, asafoetida, and dry red chilies and let them splutter.
    • Now add chopped onion and grated ginger. Fry till they change color to brown.
    • Add chopped tomato and cook until tomatoes become mushy.
    • Finally add turmeric powder, red chili powder and mix well.
    • Now add boiled dal, stir well. Adjust salt as per taste.
    • Garnish with chopped coriander and serve hot with roti or rice or baati. Rajasthani panchmel dal is ready to enjoy.

    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.

    Nutrition

    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
    Tried this Recipe? Pin it for Later!Mention @Code2Cook2017 or tag #Code2Cook!

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

    « Gajar Matar Sabji | Indian Carrot And Peas Curry Recipe | How To Make Gajar Matar Ki Sabji
    Moong Dal Barfi Recipe | How To Make Moong Dal Barfi With Khoya »
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    Comments

    1. Ritesh Sharma

      August 02, 2019 at 9:54 pm

      Looks like so delicious, i will try this soon.
      thanks for sharing

      Reply
      • Bhawana

        September 02, 2019 at 5:28 pm

        Thanks Ritesh, do try. Panchmel dal taste amazing with baati.

        Reply
    2. harini

      August 26, 2018 at 12:17 pm

      Comfort food at its best. Love it.

      Reply
    3. Ritu Tangri

      August 24, 2018 at 12:09 pm

      5 stars
      Rajasthani cuisine is my favourite cuisine. Panchmel dal looks delicious

      Reply
    4. Gayathri Kumar

      August 23, 2018 at 11:14 pm

      The thali looks so tempting. The dal with roti and sabzi is such an amazing filling meal..

      Reply
    5. Neeraj Kumar

      August 23, 2018 at 1:56 am

      5 stars
      Looks stunningly delicious!

      Reply
    6. Neeraj Kumar

      August 23, 2018 at 1:50 am

      Looks astonishingly scrumptious!

      Reply
    7. Priya Suresh

      August 22, 2018 at 7:45 am

      Wow, cant ask more.. Panchmel dal looks absolutely irresistible and inviting dal. How delicious that thali looks.. You rock yaar, comforting foods there.

      Reply
    8. harini

      August 22, 2018 at 7:18 am

      Wow! this thali looks so comforting and homey. Love Panchmel dal anyday.

      Reply

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    Hi, Bhawana Singh! Code2Cook is all about Vegetarian, Vegan, recipes which are tasty and easy to make. All recipes are given clear instructions with step by step photos.

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