Dal Panchmel
A comforting Rajasthani-style mixed lentil dal made with five dals, gentle spices, and a simple ghee tempering. It cooks into a hearty, balanced bowl that pairs beautifully with rice or roti as part of a home-style meal.
For 4 servings
- prep · ~30 min
Rinse and soak the dals.
Combine toor dal, moong dal, chana dal, masoor dal, and urad dal in a bowl. Rinse well and soak in fresh water for 30 minutes, then drain.
- pressure cook · ~20 min
Pressure cook the dals until soft.
1.Add the soaked dals to a pressure cooker with water, turmeric powder, and salt.2.Mix once and close the lid.3.Cook on medium heat for 4 whistles, then let the pressure drop naturally.4.Open and lightly mash the dals for a creamy texture.TIPIf the dal looks too thick after cooking, add a little hot water and stir before the tempering. - temper · ~7 min
Make the tempering.
1.Heat ghee in a pan over medium heat.2.Add cumin seeds and let them crackle for a few seconds.3.Add asafoetida and green chili.4.Add onion and cook until light golden, 5 to 6 minutes.TIPKeep the heat medium so the cumin and asafoetida do not burn. - saute · ~7 min
Cook the masala base.
1.Add ginger and garlic, then sauté for 1 minute until fragrant.2.Add tomato and cook until soft and pulpy, 4 to 5 minutes.3.Stir in red chili powder, coriander powder, and garam masala.4.Cook for 30 seconds so the spices bloom in the ghee. - simmer · ~8 min
Simmer the dal with the masala.
Pour the cooked dal into the pan and mix well. Simmer for 6 to 8 minutes so the flavors come together and the dal turns rich and smooth.
- garnish
Finish with lemon juice and coriander leaves.
- serve
Serve hot with rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking all five dals for the full 30 minutes helps the chana dal soften in time with the quicker-cooking masoor and moong.
- 2Let the pressure release naturally; quick-releasing can leave the mixed dals unevenly cooked and less creamy.
- 3Lightly mash only part of the cooked dal so you keep some texture while still getting the signature thick, velvety body.
- 4Cook the onion just to light golden, not dark brown, so the tempering stays home-style and doesn't overpower the lentils.
- 5Add hot water, not cold, if the dal thickens after simmering; it keeps the texture smooth and the tempering emulsified.
- 6Stir in lemon juice only after turning off the heat to keep its brightness fresh and prevent a slightly bitter finish.
- 7Dal Panchmel thickens as it sits, so loosen leftovers with a splash of hot water before reheating.
Adapt it for your goals.
Vegan
Replace ghee with a neutral oil or peanut oil for a fully plant-based version that still carries the cumin and hing tempering well.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase ginger slightly, and rely on hing, cumin, and tomatoes for a lighter satvik-style dal.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper, more warming finish with rice.
jainJain
Omit onion, garlic, and ginger; use more hing and cumin for aroma while keeping the lentil base hearty and simple.
Why this is on our healthy list.
Mixed Lentil Protein
The combination of toor, moong, chana, masoor, and urad makes this dal a satisfying vegetarian source of plant protein.
Rich in Fiber
Five kinds of dals along with onion and tomato provide fiber that supports fullness and makes the meal hearty.
Digestive Spice Support
Cumin, ginger, garlic, and asafoetida are traditional additions that add flavor and can make a lentil-heavy dish feel easier to enjoy.
Balanced Everyday Meal
Paired with rice or roti, this dal offers a practical mix of legumes, spices, and aromatics for a wholesome home-style meal.
Frequently asked questions
Yes. Simmer the soaked dals on the stovetop until fully soft, adding water as needed; chana dal will take the longest, so cook until all the lentils mash easily.
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