India Panchmel Dal
Panchmel dal, also known as panchratna dal, is a traditional Rajasthani dish made from a harmonious blend of five different lentils. Its name translates to "five-jewel dal," reflecting the variety of flavors and textures from the combination of lentils. This nutritious dish is a staple in Rajasthani cuisine, often enjoyed with steamed rice or roti. It is lightly spiced, allowing the natural taste of the lentils to shine through while still carrying the warmth of Indian spices. A symbol of frugality and flavor, panchmel dal demonstrates the ingenuity of Indian cooking in combining simple ingredients to create something truly delicious and wholesome.
Recipe Servings: 4–6
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
30 minutes
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 g) split yellow moong dal
- 2 Tbsp (30 g) split green moong dal
- 2 Tbsp (30 g) split black urad dal
- 2 Tbsp (30 g) chana dal (split Bengal gram
- 2 Tbsp (30 g) toor dal (split pigeon peas)
- 4 cups (1 liter) water (for boiling)
- ½ tsp (2 g) turmeric powder
- 1 tsp (5 g) salt
- 2 Tbsp (30 ml) ghee or vegetable oil
- 1 tsp (5 g) cumin seeds
- 2–3 dried red chilies
- 1 pinch asafetida (optional)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 1 green chile, finely chopped (optional)
- 2 medium tomatoes, finely chopped
- 1 tsp (5 g) ground coriander
- ½ tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (5 g) garam masala
- 1 Tbsp (15 ml) lemon juice
- 2 Tbsp (8 g) fresh cilantro, chopped
Directions
- Wash all five lentil varieties thoroughly and soak them in water for 30 minutes.
- Drain the lentils and transfer them to a pressure cooker or pot.
- Add 4 cups (1 liter) of water, turmeric powder, and salt. Cook until the lentils are soft and mushy (approximately 2–3 whistles in a pressure cooker or 20–25 minutes on the stovetop). Mash lightly with a spoon for a smooth texture.
- Heat ghee or oil in a large pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add dried red chilies and asafetida (if using). Stir for 30 seconds.
- Add the chopped onion and sauté until golden brown, about 5–6 minutes.
- Stir in garlic, ginger, and green chile. Cook for 1–2 minutes until fragrant.
- Add tomatoes, coriander powder, red chili powder, and garam masala. Cook for 5–7 minutes, stirring, until the mixture forms a thick paste.
- Pour the cooked lentils into the pan with the tempering.
- Stir well to combine and simmer for 5–7 minutes, adjusting the consistency with water if needed.
- Taste and adjust salt as required.
- Remove from heat and stir in lemon juice.
- Garnish with fresh cilantro.
- Serve hot with steamed rice or Indian flatbreads such as chapati or naan.
Prepare the Lentils:
Prepare the Tempering:
Combine the Dal and Tempering:
Garnish and Serve:
Notes
- Adjust the spiciness by varying the amount of green chilies and red chili powder.
- Asafetida adds a traditional touch but can be omitted for gluten-free or personal preferences.
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