4.8 from 51 votes
Panchmel Dal (Rajasthani Panchratna Dal)
Panchmel Dal combines five types of lentils cooked with a blend of whole and ground spices, onions, tomatoes, and green chilies. The dish features a rich, layered flavor from the ghee-tempered spices and a subtle tang from lime juice. It's cooked until the lentils break down to a creamy texture, often with a garnish of fresh cilantro. This dal exemplifies a traditional Rajasthani preparation, balancing earthy legumes with warming spices and can be adapted to vegan diets by substituting oil for ghee.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
312 kcal
Course:
Side Dish, Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 312
% 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.