Panchmel Dal Recipe | Panchratna Dal Recipe

November 27, 2020By Geeta
Panchmel Dal

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 6 people

Panchmel Dal Recipe | Panchratna Dal Recipe-Panchmel dal or Panchratna dal is a signature dish of Rajasthani cuisine which is prepared by combining five lentils hence given the name “Panchmel”, panch means “five” and “mel” means ‘combination”. The beauty of this delicious Rajasthani dal is that it goes very well with steamed rice, jeera rice, roti, as well as with bati. Lentils/dal are a very good source of protein and they are easy to prepare as well. This nutrient-rich Panchmel dal has the benefits of five lentils so it should be part of our weekly diet.

Tips and suggestions for Panchmel Dal recipe | Panchratna Dal recipe | Rajasthani dal 

1.Rajasthanis love fried green chilies. I have used it for garnishing the dal, people who like to eat spicy food will enjoy it with the dish. Green chilies are placed on the top so those who do not like green chilies, can avoid eating it.

2.The consistency of the dal can be adjusted, if you are eating with roti, then thick consistency will be better whereas with rice the slightly thinner consistency will go well.

3.It is advisable to soak the dals well in water before making this Rajasthani Panchmel Dal otherwise it will take more time to cook them properly.

Have a look at more Rajasthani Recipes:

Gatte Ka Pulao

Gatte Ki Sabji

Panchmel Dal Recipe | Pancharatna Dal Recipe with step by step photos

Panchratna-Dal

Pressure-cooking Dals for making Panchmel Dal Recipe | Panchratna Dal Recipe

  1. Take 5 types of lentils each 2 tbsp:
  • chana dal (Bengal Gram split)
  • Moong dal or Mung dal (Yellow Split gram)
  • Masoor dal (Red Lentil)
  • Arhar dal or toor dal or Tuar dal (split Pigeon peas)
  • Green dal or Moong Chilka dal (Green Split gram)
STEP-1

2. Rinse well with water and soak in water for 3 hours. If we soak the dals in water, they take less time to cook.

STEP-2

3. After 3 hrs, take out the dals from the water

STEP-3

4. Boil 6 cups of water in a pressure cooker, Once it starts boiling add the lentil mixture to it,

Further, goes 1 tsp salt and 1/2 tsp turmeric powder to it.

STEP-4

5. Close the lid of the pressure cooker and cook till the dals are cooked properly. I had put the pressure cooker on fire for approximately 12 minutes on medium to high flame and then for 3 minutes on low flame.

Turn off the flame and once the pressure of the cooker releases, open the lid of the cooker, mash it well with the back of the spoon.

STEP-5

6. While you put the dal for pressure-cooking, start preparing the tadka or tempering for this Rajasthani  Panchratna dal.

Tadka Preparation for Panchmel Dal | Panchratna Dal Recipe

Take 1 small onion, 8 garlic cloves, and 1.5 inch ginger. We have to grind them to make a paste.

STEP-6

7. Heat 2.5 tbsp ghee in a non-stick pan.

Fry 5 green chilies in it. Take them out on a kitchen towel. We will use them for garnishing in the final preparation.

STEP-7

8. Further, goes 2 pinches of asafoetida to the ghee.

Add 1 finely chopped onion to it. Saute lightly.

STEP-8

9. Additionally, add ginger-garlic-onion paste to it.

STEP-9

10. Saute for 30-40 seconds till the raw smell goes.

STEP-10

11. Further, add 1 finely chopped tomato to it.

STEP-11

12. Now add 1 tsp chili powder,1/4 tsp turmeric powder,1/2 tsp salt or salt to taste,1/ tsp cumin powder,1 tsp garam masala to it, Mix well. cook till the ghee/oil separates from it.

STEP-12

13. Add this tadka to the dal. Give it a stir and boil for 2-3 minutes.

STEP-13

14 Switch off the gas. Add 1-1.5 tbsp lemon juice to the Panchmel dal and garnish with chopped coriander leaves.

STEP-15

15. At the time of serving, give it a second tadka of cumin seeds.

Heat 1.5 tsp ghee or oil in a pan. Crackle 1 tsp cumin seeds(jeera) to it. Switch off the gas, add 2 pinches of Kashmiri red chili powder to it.

STEP-16

16. Quickly add this 2nd tadka to the dal.

STEP-17

18. Serve the Panchratna Dal in a bowl and garnish with fried green chilis.

STEP-18

Your tasty and nutrient-rich Panchmel dal/Panchratna Dal is ready. Enjoy  with phulka, jeera rice, steam rice or bati.

Rajasthani Dal

Have a look at some other recipes as well,

Paneer Bhurji Curry

Paneer Ki Sabji

Crispy Paneer

Panchmel Dal Recipe | Panchratna Dal Recipe Card

Panchmel Dal

Panchmel Dal Recipe | Panchratna Dal Recipe

Updated By Geeta
Panchmel dal or Panchratna dal is a signature dish of Rajasthani cuisine which is prepared by combining five lentils hence given the name panch means "five" and "mel" means 'combination"
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, Rajasthani
Servings 6 people
Calories 190 kcal

Equipment

  • Pressure cooker
  • Non-stock Pan

Ingredients
  

For Pressure-cooking Dals

  • 2 tbsp Chana dal (Bengal Gram split)
  • 2 tbsp Moong dal or Mung dal (Yellow Split gram)
  • 2 tbsp Masoor dal (Red Lentil)
  • 2 tbsp Arhar dal or toor dal or Tuar dal ( split Pigeon peas)
  • 2 tbsp Green dal or Moong Chilka dal (Green Split gram)
  • 6 cups Water
  • 1 tsp Salt
  • 1/2 tsp Turmeric Powder

For Tadka (Tempering)

  • 5 green chilies (For Garnishing)
  • 2.5 tbsp ghee/oil
  • 2 pinches asafoetida
  • 2 small onion
  • 8 garlic cloves
  • 1.5 inch ginger
  • 1 Tomato
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 tsp salt.
  • 1.5 tbsp lemon juice

For Second Tadka

  • 1.5 tsp ghee/oil
  • 1 tsp cumin seeds
  • 2 pinches kashmiri red chili powder

Instructions
 

For Pressure-cooking Dals

  • Take 5 types of lentils each 2 tbsp :chana dal, Moong dal, Masoor dal, Arhar dal, green dal
  • Rinse well with water and soak in water for 3 hours. If we soak the dals in water, they take less time to cook.
  • After 3 hrs, take out the dals from the water
  • Boil 6 cups of water in a pressure cooker, Once it starts boiling add the lentil mixture to it,
  • Further, goes 1 tsp salt and 1/2 tsp turmeric powder to it.
  • Close the lid of the pressure cooker and cook till the dals are cooked properly. I had put the pressure cooker on fire for approximately 12 minutes on medium to high flame and then for 3 minutes on low flame.
  • Switch off the gas, let the pressure release naturally. Open the lid of the cooker, mash it well with the back of the spoon.

For Tadka (Tempering)

  • Take 1 small onion, 8 garlic cloves, and 1/5 inch ginger. We have to grind them to make a paste.
  • Heat 2.5 tbsp ghee in a non-stick pan.
  • Fry 5 green chilies in it. Take them out on a kitchen towel. We will use them for garnishing in the final preparation.
  • Further, goes 2 pinches of asafoetida to the ghee.
  • Add 1 finely chopped onion to it. Saute lightly.
  • Additionally, add ginger-garlic-onion paste to it.
  • Saute for 30-40 seconds till the raw smell goes.
  • Further, add 1 finely chopped tomato to it.
  • Now add 1 tsp chili powder,1/4 tsp turmeric powder,1/2 tsp salt or salt to taste,1/ tsp cumin powder,1 tsp garam masala to it, Mix well. cook till the ghee/oil separates from it.
  • Add this tadka to the dal. Give it a stir and boil for 2-3 minutes.
  • Switch off the gas. Add 1.5 tbsp lemon juice to the Panchmel dal and garnish with chopped coriander leaves.
  • At the time of serving, give it a second tadka of cumin seeds.

For Second Tadka

  • Heat 1.5 tsp ghee or oil in a pan. Crackle 1 tsp cumin seeds(jeera) to it. Switch off the gas, add 2 pinches of Kashmiri red chili powder to it.
  • Quickly add this 2nd tadka to the dal.
  • Serve the Panchratna Dal in a bowl and garnish with fried green chilis.
  • Our tasty and nutrient-rich Panchmel dal is ready. Enjoy  with phulka, jeera rice, steam rice or bati.

Notes

Tips and suggestions for Panchmel Dal recipe | Panchratna Dal recipe | Rajasthani dal 
1.Rajasthanis love fried green chilies. I have used it for garnishing the dal, people who like to eat spicy food will enjoy it with the dish. Green chilies are placed on the top so those who do not like green chilies, can avoid eating it.
2.The consistency of the dal can be adjusted, if you are eating with roti, then thick consistency will be better whereas with rice the slightly thinner consistency will go well.
3.It is advisable to soak the dals well in water before making this Rajasthani Panchmel Dal otherwise it will take more time to cook them properly.
Keyword Panchmel Dal Recipe, Panchratna Dal Recipe, Rajasthani Dal

6 Comments

  • IRA MEHRA

    January 11, 2021 at 11:32 am

    5 stars
    Well explained..makes toeasy to cook

    1. By Geeta

      January 11, 2021 at 11:57 am

      Thanks a lot, Ira!

  • Purnima

    April 27, 2021 at 7:17 am

    5 stars
    Very tasty, healthy nutrient rich recipe.Indeed one should have once a week.In my menu list this week

    1. By Geeta

      April 27, 2021 at 10:29 am

      Thank you, Purnima!

  • Ninu Abraham

    May 21, 2021 at 2:59 pm

    nice and spicy… goes well with any rice dishes

  • Sulu

    May 28, 2021 at 3:16 pm

    5 stars
    A delicious Rajasthani dal

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