Panchmel Dal or Panchratna dal is a delectable lentil recipe that is bursting with nutrition and flavour. Dal or lentils are an essential part of an Indian vegetarian diet. It is a fantastic source of protein and is made all over the country albeit in different variations.
So panchmel dal as the name suggests is made with a combination of 5 lentils. It is made in Rajasthan and UP (at least in my home).
Here's this delicious recipe which is high-protein and is perfect for vegans:
Recipe:
Ingredients:
Lentils
¼ cup split pigeon peas (Tuar/Arhar Dal)
¼ cup whole green gram (Moong)
¼ cup split bengal gram (Chana Dal)
¼ cup split black gram with skin (Split Urad Dal)
¼ cup whole red lentils (Saboot Masoor Dal)
1 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
1 tsp. cumin powder
1 tsp. garam masala powder
Salt to taste
1 tbsp. ginger paste
1 tbsp. garlic paste
2-3 split green chillies
2 large tomatoes
For Tadka (Tempering)
1 tbsp. Ghee (clarified butter)/ Use olive oil for vegan recipe
1 tsp. cumin seeds
1 pinch asafoetida
2-3 dry red chillies
1 inch piece ginger juliennes
5-6 cloves garlic minced
Coriander leaves for garnish
Method:
Wash and soak the lentils for 2 hours. Pressure cook them in enough water with ginger garlic paste, split green chillies, tomatoes and turmeric till they are mushy. Keep aside.
Heat the lentil mix in a large pan/kadhai. If very thick add some water. Now add in the coriander powder, cumin powder, garam masala powder along with salt. Taste and adjust seasoning.
Prepare the tempering in another pan. Heat ghee or olive oil. Add in cumin, asafoetida and red chillies. Let the cumin sputter. Now add the julienned ginger and minced garlic. Heat for a couple of minutes. Don't let them burn.
Now tip them in hot Panchmel Dal that is simmering away. Taste and adjust seasoning.
Garnish with coriander leaves and serve hot with boiled rice or rotis.
Tip
- This dal is served slightly thick and not runny. As you store it, it gets even thicker and tastier as the flavours of the spices get enhanced. So add a little water and adjust seasoning.
- If you like your dal mild, you can reduce the quantity of chilli powder or cayenne or do away with it. Trust me, this dal is not very spicy or hot.
📖 Recipe Card
Panchmel Dal | Panchratna dal
Equipment
- Pressure cooker
Ingredients
- ¼ cup split pigeon peas Tuar/Arhar Dal
- ¼ cup whole green gram Moong
- ¼ cup split bengal gram Chana Dal
- ¼ cup split black gram with skin Split Urad Dal
- ¼ cup whole red lentils Saboot Masoor Dal
- 1 tsp. turmeric powder
- 1 tbsp. cayenne
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- Salt to taste
- 1 tsp. ginger paste
- 1 tbp. garlic paste
- 2-3 split green chillies
- 2 large tomatoes
For Tadka (Tempering)
- 1 tbsp. Ghee clarified butter/use olive oil for vegan recipe
- 1 tsp. cumin seeds
- 1 pinch asafoetida
- 2-3 dry red chillies
- 1 inch piece ginger juliennes
- 5-6 cloves garlic minced
- Coriander leaves for garnish
Do you want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!
Instructions
- Wash and soak the lentils for 2 hours. Pressure cook them in enough water with ginger garlic paste, split green chillies, tomatoes and turmeric till they are mushy. Keep aside.
- Heat the lentil mix in a large pan/kadhai. If very thick add some water.
- Now add in the coriander powder, cumin powder, garam masala powder along with salt. Taste and adjust seasoning. Prepare the tempering in another pan.
- Heat ghee. Add in cumin, asafoetida and red chillies. Let the cumin sputter.
- Now add the julienned ginger and minced garlic. Heat for a couple of minutes. Don't let them burn.
- Now tip them in hot Panchmel Dal that is simmering away. Taste and adjust seasoning.
- Garnish with coriander leaves and serve hot with boiled rice or rotis.
Notes
2. If you like your dal mild, you can reduce the quantity of chilly powder or do away with it. Trust me, this dal is not very spicy or hot.
Nutrition
Serve this Panchratna dal hot with rotis or rice. It is super tasty and healthy and is a hit at my home.
If you liked this recipe, I request you to give it a star * rating either on the recipe card or in the comments. Thanks.
Nabanita Dhar says
I love paanchmel dal. I like to have it with white rice and some aloo or brinjal fry, bengali style with ghee or butter on top.
Just that tadka on top is making me drool! I have started making mixed dal for M for her meals at the creche, it doesn't always have all the 5 daals though 🙂
Rachna says
You can introduce this to her sans the spices and tadka of course. 🙂 The kids at home love this one.
Soumya Prasad says
Thank you for translating the hindi names of the dal. I have such a nightmare trying to figure it out from recipes. Once cooked with tomatoes and masala, they all look the same 😛
This recipe sounds easy enough. I love dals that are slightly thick. I've seen some dals in restaurants that run like a stream when poured. Such a turn off!
That tadka looks so delicious!
Rachna says
You're welcome. 🙂
That is true but this one looks a bit darker than your normal yellow lentils. This does taste good and a bit different from the other dals. Try it and let me know how it turned out.
Shilpa Garg says
This is one of my favourite dal. Have always used the mix dal pack that is available in the stores. Will make it at home now using the proportions of the 5 dals you shared.
Rachna says
Sure. Yes, I've used those pre-mix packs too especially from Patanjali but I prefer making it at home now since the measures are quite simple. 🙂
Vidya Sury says
I love dal! I make this and my folks love it!
Rachna says
Good to know! It is quite yummy for sure.
Shailaja V says
I love dal. It's the cozy, easy, go-to dish when I am too lazy to cook anything much. (That's pretty much every other day, by the way)
Anything with garlic in it gets a thumbs-up from me.
Rachna says
😀 I love dal too. Who doesn't? This is actually quite delicious and very simple too if you have all the dals at home. Else you can always improvise. 😉
Vinodini says
I did not know that this particular mixed dal was called Panchmel dal although I've made it on and off. That's quite a regal name.
Rachna says
hehe Glad to help. Since it is made with 5 dal hence panch - mel. Quite a royal name for sure. 🙂
U K says
Awesome combo.. Heavy and nutritious. 🙂
UK
http://fashionablefoodz.com
Rachna says
Thanks. 🙂
Sapna says
That tadka looks awesome! I will try this recipe.
Rachna says
Thanks. Hope you like it.
menaka bharathi says
This is new to me, Panchmel Dhal, let me try. I love dhal - but most often it is in the form of sambhar we take.
Rachna says
Yes, this is a North Indian recipe. Maybe you'll enjoy it for a change.
Shilpa Gupte says
Hey, I love this dal! My mom makes too. We call it the "panch misali varan" in marathi. And, Rachna, my mum makes a real sweet and yummy accompaniment with this dal. She mixes wheat atta and jaggery and kneads this into a thick dough, so thick so that can roll it into balls and steam those in the cooker. We then eat these wheat atta sweet balls along with the dal instead of chapatis. The whole recipe is like a delicacy for me and my bro. You must try it. It tastes heavenly. Next time I go home I am going to request mum to make it. 🙂
Thanks love, for this very special recipe! <3
Tina Basu says
I completely am in love with dal - all kinds of dal, its a great way to add protein intake in your diet. Love the recipe.
Rachna says
Thanks, Tina.