Panchmel Dal, also known as Pancharatan Dal is a lentil stew made my mixing together five different types of lentils along with a spicy tempering.

This wholesome dal dish stands out in aroma and taste owing to combined flavor of different Dals (lentils) cooked together along with Indian spices.

Panchmel dal is a traditional Rajasthani dish which accompanies Bati and Churma and together the combination goes by the name ‘Dal Bati Churma’.

A mix of five lentils

‘Panch’ in Hindi means five. The name derives from the use of 5 different types of lentils in this dal. The choice of lentils for this dal can vary slightly. These are ones most commonly used:

• Dhuli Moong dal – split & skinned yellow lentil
• Toor Dal (Arhar) – split pigeon peas, yellow in colour
• Chana Dal – spilt and skinned black chick peas
• Dhuli Urad Dal – split and husked black grams
• Masoor Dal – split and skinned red lentil

Rich in nutrition

Panchmel dal is not only tasty but also very nutritious as it low in fats and calories, and rich in proteins. This dal is also gluten free.

Serving suggestions

You can serve panchmel dal in a Rajasthani thali along with combination of stuffed masala bati, churma, gatte ki sabzi, garlic chutney, mint coriander chutney, boondi raita and fruit cream.

This dal can also be served along with hot with rice or rotis. It can be garnished with coriander leaves to enhance the aroma and flavor.

To make panchmel dal recipe at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Dal Fry
• Dal Tadka
• Sabut Masoor Dal
• Dal Makhani
• Dal Palak
• Moong Dal

Suggested recipe collections

• Rajasthani Food | 24 Authentic Veg Rajasthani Recipes

Panchmel Dal Recipe | Rajasthani Pancharatna Dal

Panchmel Dal is a traditional Rajasthani dal made my mixing together five different types of lentils along with a spicy tempering.

4.82 from 69 votes

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Recipe Info

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g

Ingredients For Panchmel Dal Recipe | Rajasthani Pancharatna Dal

 

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• ▢ 2 Tablespoons Yellow Moong Dal (split & skinned green gram)
• ▢ 2 Tablespoons Chana Dal (Split Chickpeas)
• ▢ 2 Tablespoons Masoor Dal (Split Red Lentils)
• ▢ 2 Tablespoons Toor Dal (Arhar Dal / Split Pigeon Peas)
• ▢ 2 Tablespoons Urad Dal (Split Black Gram)
• ▢ 1 Onion
• ▢ 2 Tomatoes
• ▢ 3 Cloves of Garlic
• ▢ ~1 Inch Piece of Ginger
• ▢ 1 Green Chilli
• ▢ 1 Teaspoon Cumin Seeds (Jeera)
• ▢ 1/8 Teaspoon Heeng (Asafoetida)
• ▢ 1 Teaspoon Turmeric Powder (Haldi)
• ▢ 3/4 Teaspoon Red Chilli Powder
• ▢ 1 Teaspoon Salt
• ▢ 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
• ▢ 1 Tablespoon Cooking Oil

Step By Step Instructions for Panchmel Dal Recipe | Rajasthani Pancharatna Dal

 

1. Take yellow moong dal, chana dal, orange masoor dal, toor dal & split urad dal and wash them thoroughly.
   2 Tablespoons Yellow Moong Dal (split & skinned green gram), 2 Tablespoons Chana Dal (Split Chickpeas), 2 Tablespoons Masoor Dal (Split Red Lentils), 2 Tablespoons Toor Dal (Arhar Dal / Split Pigeon Peas), 2 Tablespoons Urad Dal (Split Black Gram)
   
2. Add the lentils in a pressure cooker along with 2 cups of water, 1/2 teaspoon salt and 1/2 teaspoon turmeric powder (haldi). Pressure cook the mixture for 7-8 minutes or till you get 2 whistles. Turn off the heat and let the steam come out before opening the cooker.
   
3. Take oil in a pan and add some cumin seeds and asafoetida to it.
   1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil, 1/8 Teaspoon Heeng (Asafoetida)
   
4. When the cumin seeds start to splutter, add some minced ginger, garlic and finely chopped green chillies to the pan.
   3 Cloves of Garlic, ~1 Inch Piece of Ginger, 1 Green Chilli
   
5. Add finely chopped onion and fry them till they start to turn golden brown.
   1 Onion
   
6. Then add the remaining salt, turmeric powder and red chilli powder to the pan.
   1 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Salt, 3/4 Teaspoon Red Chilli Powder
   
7. Add finely chopped or pureed tomatoes. Sauté till the tomatoes and cooked and the gravy starts leaving oil on the sides.
   2 Tomatoes
   
8. Then add the steamed dal to the pan.
   
9. Add 1/2 to 1 cup of water to adjust the consistency. Mix well and bring it to a boil.
   
10. Sprinkle some finely chopped coriander leaves on top.
    1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
    
11. Panchmel Dal is ready. Serve it hot with roti, paratha, bati or rice.
    

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