Panchmel Dal

Name: Panchmel Dal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 0.25 cup toor dal (rinsed and soaked); 0.25 cup moong dal (rinsed and soaked); 0.25 cup masoor dal (rinsed and soaked); 0.25 cup chana dal (rinsed and soaked); 0.25 cup urad dal (rinsed and soaked); 4 cup water (for pressure cooking); 1 pinch turmeric powder; 0.5 tsp salt; 1 tbsp ghee; 1 tsp cumin seeds; 1 pinch asafoetida; 2 pcs dried red chili (broken); 5 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 1 pcs green chili (finely chopped); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(138)

TASTE SCORE

8/10

A homestyle Rajasthani-style mixed lentil dal made with five dals, gentle spices, and a simple ghee tempering. It cooks up creamy, hearty, and deeply comforting, making a perfect small katori alongside roti or rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

285 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Rinse and soak the dals.
Rinse toor dal, moong dal, masoor dal, chana dal, and urad dal well. Soak them together in fresh water for 30 minutes, then drain.
TIPA short soak helps the mixed dals cook evenly, especially the chana dal.
pressure cook · ~20 min
Pressure cook the dals.
1.Add the soaked dals to a pressure cooker with water, turmeric powder, and salt.
2.Stir once and close the lid.
3.Cook on medium heat for 4 to 5 whistles until the dals are soft.
4.Let the pressure drop naturally, then open and lightly mash the dal.
TIPIf the dal looks too thick after cooking, loosen it later with a splash of hot water.
temper · ~3 min
Make the tempering.
1.Heat ghee in a pan over medium heat.
2.Add cumin seeds and let them crackle.
3.Add asafoetida and dried red chili.
4.Add garlic, ginger, and green chili, then cook until fragrant.
TIPKeep the heat medium so the garlic turns aromatic without burning.
saute · ~12 min
Cook the onion and tomato masala.
1.Add onion and cook until light golden, 5 to 6 minutes.
2.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
3.Add red chili powder, coriander powder, and garam masala.
4.Mix well and cook for 1 minute.
simmer · ~7 min
Simmer the dal with the masala.
Pour the cooked dal into the pan and mix well with the tempering. Simmer for 5 to 7 minutes until the flavors blend and the dal turns creamy.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
Turn off the heat, stir in lemon juice, and sprinkle coriander leaves on top.
serve · ~1 min
Serve hot.
Serve Panchmel Dal hot in katoris with roti, baati, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak all five dals together for the full 30 minutes so the chana dal catches up and the mix cooks evenly.
2
After pressure cooking, lightly mash only part of the dal; leaving some whole lentils gives Panchmel Dal its signature texture.
3
Let the pressure release naturally or the mixed dals can stay slightly undercooked, especially the chana and urad.
4
Cook the onion just to light golden, not dark brown, so the dal keeps its gentle homestyle Rajasthani character.
5
Add hot water, not cold, if adjusting consistency after simmering; it keeps the dal creamy and prevents the tempering from dulling.
6
Stir in lemon juice only after turning off the heat so the fresh acidity stays bright.
7
This dal tastes even better after 30 minutes of rest, when the five lentils absorb the masala and thicken slightly.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with a neutral oil or peanut oil for a plant-based version that still takes well to the cumin-garlic tempering.

jain

Jain

Skip onion, garlic, and ginger; increase hing slightly and use only tomato, cumin, and coriander for a simpler but still fragrant dal.

no onion no garlic

No-onion-no-garlic

Omit onion and garlic, then lean on hing, ginger, cumin, and a touch more coriander powder for a sattvic-style variation.

spicier

Spicier

Add an extra green chili or more dried red chili in the tempering if you want a sharper heat with baati or plain rice.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Mixed Lentil Protein

The combination of toor, moong, masoor, chana, and urad makes this dal a hearty plant-protein dish for a satisfying meal.

✓

Good Source of Fiber

Five different dals plus onion and tomato provide fiber that helps make the dish filling and comforting.

✓

Digestive Spice Support

Cumin, ginger, and asafoetida are traditional additions that pair especially well with lentils in slow, homestyle cooking.

✓

Antioxidant-Rich Ingredients

Turmeric, tomato, coriander leaves, garlic, and chili bring a range of plant compounds along with flavor.

QUESTIONS?

Frequently asked questions

Yes, but the mixed dals may cook less evenly, especially chana dal. You will usually need more pressure-cooking time and possibly a little extra water.