Panchmel Dal (Rajasthani Panchratna Dal)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
312 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Panchmel Dal (Rajasthani Panchratna Dal)
Description
Panchmel Dal (Rajasthani Panchratna Dal) features equal parts of chana dal, black gram, red lentils, green moong lentils, and toor dal. These lentils are cooked together with a tempered mixture of cumin seeds, cloves, dry red chilies, green chili, and asafoetida in ghee or oil. Finely diced onions and grated ginger are sautéed until translucent, then tomatoes and a combination of spices including turmeric, Kashmiri red chili powder, coriander powder, and garam masala are added. The dal simmers until soft and creamy, with a final touch of lime juice and fresh cilantro for brightness.
The dish has a complex flavor profile from both whole and ground spices, giving it aromatic warmth and a balance of heat from the chilies. The texture is smooth with some body from the lentils, making it a hearty accompaniment to rice or flatbreads.
Traditionally served garnished with additional tempering of cumin seeds and dry red chilies cooked in ghee, this dal can be made vegan by using vegetable oil instead of ghee. The spice levels can be adjusted by moderating garam masala, red chili powder, and green chili to preference.
Ingredients
- 1/4 cup chana dal split gram dal
- 1/4 cup split black gram lentil split black urad dal
- 1/4 cup red lentils split masoor dal
- 1/4 cup split green moong lentils
- 1/4 cup toor dal split pigeon peas
- 2 tablespoon ghee use oil for vegan*
- 1 teaspoon cumin seeds aka Jeera
- 6-7 cloves aka Laung
- 3-4 dry red chili
- 2 green chili I used serrano peppers, adjust to taste
- 1/4 teaspoon asafoetida aka hing
- 1 cup onion finely diced
- 1 tablespoon ginger grated
- 1 1/4 cup tomato finely diced
- 4 cups water
- 1/2 lime juice of
- cilantro to garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon garam masala
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon salt adjust to taste
Instructions
- Wash the lentils with water and keep aside.
Instant Pot Method
- Start the instant pot in sauté mode and heat the ghee/oil in it.
- Add cumin seeds, cloves, dry whole red chilies, green chili and asafoetida. Allow them to cook for 30 seconds while stirring constantly.
- Then add diced onion and grated ginger. Saute until onions are translucent for about 3 minutes.
- Now add tomatoes and saute for 3 minutes until tomatoes are soft and mushy. Add all the spices and give it a stir.
- Add washed lentils and water. Press CANCEL and close the instant pot lid with vent in sealing position.
- Press MANUAL or PRESSURE COOK mode for 8 minutes and let the pressure release naturally (NPR)
- Open the lid, add garam masala and lime juice.
- Garnish with cilantro and serve. Enjoy!
Stovetop Method
- Follow the same steps as above to cook the dal in a stovetop pressure cooker. Pressure cook for 3-4 whistles until the dal is cooked and soft. Then let the pressure release naturally. Stir in garam masala and lime juice. Garnish with cilantro and serve!
Notes
- To make the dal vegan, substitute ghee with your preferred plant-based oil without altering the cooking procedure.
- Using ghee adds authentic flavor characteristic of this Rajasthani dish, but oil or a ghee-oil mix can reduce richness.
- Adjust the amount of garam masala, red chili powder, and fresh green chilies to control the spiciness according to taste.
- For serving, consider adding an additional tempered garnish of cumin seeds and dry red chilies fried in ghee with a pinch of mild chili powder to enhance aroma and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 705mg | 29% |
| Potassium | 601mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 7g | 14% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 65mg | 72% |
| Calcium | 96mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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