Authentic Panchmel Dal: A Blend of Five Lentils from Rajasthan

Ingredients

  • 1/4 cup split green gram (Moong dal)
  • 1/4 cup split black lentils (Urad dal)
  • 1/4 cup split bengal gram (Chana dal)
  • 1/4 cup split pigeon peas (Toor dal)
  • 1/4 cup split pink lentils (Masoor dal)
  • 4 cups water
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2 dry red chilies
  • 1/4 teaspoon asafoetida (hing)
  • 2 green chilies, slit
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 teaspoon red chili powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon garam masala powder
  • 2 tablespoons chopped fresh coriander leaves

Steps and instructions

  1. Wash all the dals together under running water till water runs clear. Soak them in enough water for 30 minutes.
  2. After 30 minutes, drain the water and transfer the soaked dals to a pressure cooker.
  3. Add 4 cups of water, salt, and turmeric powder to the pressure cooker and mix well.
  4. Cover the pressure cooker with its lid and cook the dals on medium heat for 4-5 whistles.
  5. Turn off the heat and let the pressure release naturally from the cooker.
  6. Once the pressure is released, open the lid of the cooker and mix the dals using a ladle.
  7. Heat ghee in a pan over medium heat. Once the ghee is hot, add cumin seeds, dry red chilies, and asafoetida and let them crackle for a few seconds.
  8. Add slit green chilies, minced garlic, and minced ginger to the pan and fry for a few seconds.
  9. Add chopped onion to the pan and fry until it turns translucent.
  10. Add chopped tomatoes and cook for 2-3 minutes, until they are softened.
  11. Add red chili powder, coriander powder, and garam masala powder to the pan and cook for another minute.
  12. Transfer the cooked dal to the pan and mix everything well. Cook for 2-3 minutes on medium heat.
  13. Finally, garnish the dal with chopped fresh coriander leaves and serve hot.

Tools for making

  • Pressure Cooker - to cook the dals efficiently and quickly.
  • Pan - to sauté the spices and vegetables for the tempering.
  • Ladle - to mix and stir the dal.
  • Knife - to chop the onion, garlic, ginger, and tomatoes.
  • Chopping Board - to provide a stable surface for chopping the ingredients.
  • Measuring Cups - to measure the dal and water accurately.
  • Measuring Spoons - to measure the turmeric powder, salt, and spices precisely.
  • Spatula - to mix and stir the dal during the cooking process.
  • Cooking Spoon - to stir the dal while it simmers with the tempering.
  • Garnishing Bowl - to hold the chopped fresh coriander leaves for garnishing.

Recipe variations

  • Add vegetables like spinach, fenugreek leaves, or bottle gourd to the dal while cooking for added nutrition.
  • For a richer flavor, substitute ghee with butter or vegetable oil.
  • Add a pinch of asafoetida (hing) to the dal tempering for enhanced aroma.
  • Add a teaspoon of ghee to the cooked dal just before serving for added richness.
  • For a spicier version, increase the amount of red chili powder or add chopped green chilies.
  • Experiment with different spices like cumin powder, fennel seeds, or mustard seeds for additional flavor.
  • Add a squeeze of lemon juice to the dal before serving for a tangy twist.
  • For a creamy texture, blend a portion of the cooked dal and mix it back into the dal.
  • If you prefer a thicker consistency, reduce the amount of water while cooking the dal.
  • For a vegan version, substitute ghee with vegetable oil or vegan butter.

Recipe overview

Panchmel Dal, also known as Panchratna Dal, is a traditional Indian dish that combines five different types of lentils to create a flavorful and nutritious meal. This hearty and comforting dish is a great source of protein and is packed with a myriad of spices that give it its distinctive taste and aroma. The recipe involves soaking and pressure cooking the lentils until they are soft and then seasoning them with a variety of spices, including turmeric, cumin, red chili, and garam masala. This is all sautéed in ghee with onions, tomatoes, ginger, and garlic, creating a rich and savory dish that is a staple in many Indian households. Though the process might seem a bit lengthy, the effort is well worth it. The result is a heartwarming bowl of Panchmel Dal that can be served with rice or roti for a satisfying meal. Whether you're new to Indian cuisine or a seasoned pro, this recipe will surely become a favorite in your repertoire. Enjoy the process of preparing this dish, and the delectable symphony of flavors it brings to your table.

Common questions

  1. Can I use only one type of dal instead of a mix? No, the recipe is specifically designed to use a mix of dals for a unique flavor and texture.
  2. How many whistles should I wait for when cooking the dals? Cook the dals for 4-5 whistles on medium heat.
  3. Can I use oil instead of ghee? Yes, you can use oil instead of ghee, but ghee adds a rich and aromatic flavor to the dish.
  4. Can I skip the onions and garlic? Yes, you can skip onions and garlic if you prefer a no-onion no-garlic version. However, they add depth of flavor to the dish.
  5. Is there a substitute for asafoetida? If you don't have asafoetida, you can skip it or use a pinch of garlic powder as a substitute.
  6. How do I know if the dal is cooked properly? The dal should be soft and easily mashed when cooked properly.
  7. Can I adjust the spice level? Yes, you can adjust the spice level by increasing or decreasing the amount of red chili powder and green chilies according to your preference.
  8. Can I make this recipe in an Instant Pot? Yes, you can cook the dals in an Instant Pot by following the same steps and adjusting the cooking time accordingly.

Serving dishes and utensils

  • Pressure cooker - Needed to cook the dals quickly and efficiently.
  • Pan - Used to sauté the spices and vegetables.
  • Ladle - Used to mix and stir the dals.
  • Chopping board - Required for chopping onions and tomatoes.
  • Knife - Used for cutting and chopping ingredients.
  • Measuring cups - Needed to measure the quantity of dals and water accurately.
  • Spatula - Used for mixing and scraping the sides of the pan.
  • Serving bowls - Required to serve the prepared Panchmel Dal.
  • Garnishing spoon - Used to sprinkle fresh coriander leaves on top of the dal.

Origin stories

Panchmel Dal or Panchratna Dal, as it is sometimes known, originates from the royal kitchens of Rajasthan, a state in western India known for its rich culture and history. In the desert landscape of Rajasthan, where fresh produce was often hard to come by, the resourceful cooks of the royal households came up with this nutritious and satisfying recipe, combining five different types of lentils. The name 'Panchmel' actually translates to 'mixture of five', which is a testament to the unique blend of flavors offered by this dish. Traditionally, it is served with Bati, a type of hard unleavened bread, in a classic Rajasthani meal. This dal is a wonderful example of how necessity can indeed be the mother of invention, resulting in a culinary delight that continues to be enjoyed by many to this day.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.