Kuzhambu/ Dal

Panchmel Dal recipe, How to make Panchratna Dal

Looking for a nutritious, protein-packed Indian dal recipe that’s rich in flavor and steeped in tradition? This Panchmel Dal (also known as Panchratna Dal) is a classic Rajasthani lentil curry made using five different dals. Cooked with ghee and tempered with spices like cumin, hing, and red chilies, this hearty Indian dal recipe is perfect with steamed rice, jeera rice, or bajra roti.

Whether you’re after a gluten-free Indian meal, a high-protein vegetarian curry, or simply a comforting homestyle dal, this authentic Rajasthani Panchmel Dal brings the taste of Indian royal kitchens to your plate. It’s nourishing, easy to make, and naturally vegan-friendly (if you swap the ghee for oil)!

Bite of History about Panchmel Dal


The word Panchmel comes from “panch” meaning five, and “mel” meaning mix. This dal finds its roots in the royal kitchens of Rajasthan, where scarcity of fresh vegetables led to creative, protein-rich recipes using pantry staples. Also known as Panchratna Dal (meaning “five gems”), it was often cooked during festivals, temple feasts, and royal meals.

What makes this dal special isn’t just the blend of lentils—but the simplicity of spices that highlight each one’s unique character, while coming together in harmony.

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Ingredients & Their Role in Panchratna Dal

IngredientRole in Recipe
Toor dalBase dal, adds creamy consistency
Chana dalGives bite and texture, nutty flavor
Yellow moong dalLight and easy to digest, balances the mix
Black Urad dal (whole, skinned)Adds richness and slight stickiness
Masoor dal or (green gram if substituting)Earthy depth or nutty base
GheeTraditional cooking fat, enhances aroma
Cumin seedsKey flavor builder in the tadka
Dry red chiliesAdds heat and color
Hing (asafoetida)Boosts flavor, aids digestion
Ginger & green chiliAdd freshness and gentle spice
TomatoesMild tang, used in homestyle versions
Red chili powderFor warmth and mild heat
TurmericAdds color and healing properties
Coriander powder (optional)Earthy base note, common in homestyle dals
SaltEnhances all other flavors
Fresh coriander leavesFinishing touch for aroma and freshness

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Panchmel Dal recipe, How to make Panchratna Dal

Recipe by Sandhya Riyaz
Recipe rating: 5.0 from 1 votes
Course: Main courseCuisine: Rajasthani, IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Soaking time

1 – 2

hours

A wholesome Rajasthani dal made with five protein-rich lentils, tempered in ghee and pressure cooked with spices for a comforting Indian meal

Ingredients to make Panchratna Dal

  • ¼ cup, ¼ Toor dal

  • ¼ cup, ¼ Chana dal

  • 2 tablespoon, 2 Yellow moong dal

  • 2 tablespoon, 2 Urad dal (skinned)/ Black Urad dal

  • 2 tablespoon, 2 Masoor dal or (whole green gram if substituting)

  • 3½ cups, 3½ Water (for pressure cooking)

  • 1½ tablespoon, 1½ Ghee (or oil for vegan version)

  • 1 teaspoon, 1 Cumin seeds/ Jeera

  • 1–2 nos. 1–2 Dry red chilies

  • A pinch of hing

  • ½ teaspoon, ½ Ginger (chopped)

  • ½ teaspoon, ½ Garlic (chopped)

  • 1 nos. 1 Green chili, slit

  • 1 nos. 1 Onion (finely chopped)

  • 1 nos. 1 Small tomato (finely chopped)

  • ¼ teaspoon, ¼ Turmeric

  • ½ teaspoon, ½ Red chili powder

  • 1 teaspoon, 1 Coriander powder (optional)

  • Salt to taste

  • ½ teaspoon, ½ Garam masala

  • 1 nos. 1 Bay leaf

  • 2 nos. 2 Clove

  • 5 nos. 5 Black peppercorn

  • Hing, a pinch

  • Chopped fresh coriander – for garnish

Directions to make 5 dal recipe

  • Soak the Lentils
    Rinse all five dals well and soak together for 30–45 minutes. Set aside.
  • Make the Tadka
    Heat 1½ tbsp ghee in a pressure cooker.
    Add 1 tsp cumin seeds and let them crackle.
    Add a pinch of hing, bay leaf, cloves, peppercorn, 1–2 dry red chilies, 1 tsp chopped ginger, and 1 slit green chili.
    Add 1 chopped onion, green chili and sauté until soft and golden.
    Add 1 chopped tomato. Cook until tomatoes turn mushy and ghee separates.
  • Add Dals and Pressure Cook
    Add the soaked, drained dals to the masala. Reserve water to use.
    Pour in 3½ to 4 cups of water and salt to taste.
    Close the lid and pressure cook for 3–4 whistles or until dals are soft.
  • Finish and Serve
    Open the lid, mash lightly for a creamy texture.
    Add chopped coriander leaves.
    Simmer for 2–3 minutes if needed.
    Serve hot with rice or roti.

Notes

  • 1 cup = 250 ml

Directions to make Panchmel Dal with step by step images

  • Soak the Lentils
    Rinse all five dals well and soak together for 30–45 minutes. Set aside.
  • Make the Tadka
    Heat 1½ tbsp ghee in a pressure cooker. Add bay leaf, clove, peppercorn, 1 tsp cumin seeds and let them crackle.
    Add a pinch of hing, 1–2 dry red chilies, 1 tsp chopped ginger, and 1 slit green chili.
    Add 1 chopped onion, green chili and sauté until soft and golden.
  • Add Spices:
    Add ¼ tsp turmeric, ½ tsp red chili powder, garam masala and 1 tsp coriander powder (optional). Saute for 30 seconds.
  • Add Tomatoes:
    Add 1 chopped tomato and salt. Cook until tomatoes turn mushy and ghee separates.
  • Add Dals and Pressure Cook
    Add the soaked dals to the sautéed masala. Pour in 3½ to 4 cups of water, add salt to taste, and close the lid. Pressure cook for 3–4 whistles or until the dals are soft.
    Open the lid, mash lightly for a creamy texture, add chopped coriander leaves. Simmer for 2–3 minutes if needed and serve hot with rice or roti.

Pro Tips to make best Panchratna Dal

  • Soak well for even cooking: Soak all dals together for at least 30–45 minutes to avoid uneven texture, especially if using chana or whole green gram.
  • Mash lightly after cooking: This gives the dal a creamy texture while still letting the five dals retain their character.
  • Use ghee for flavor boost: Ghee adds aroma and depth—especially when used for tempering spices like cumin and hing.
  • Adjust water after cooking: After pressure release, add hot water if needed and simmer for 2–3 minutes to reach your desired consistency.
  • Finish with ghee & garnish: A spoon of fresh ghee and a sprinkle of coriander leaves at the end enhances the dish beautifully.

Serving suggestion

  • Serve Panchmel Dal hot with steamed basmati rice, jeera rice, or bajra roti.
  • Add a side of papad, pickle, or onion salad for a complete thali-style meal.
  • For winter nights, serve with millet khichdi or ghee-drizzled phulkas for a warm and filling dinner.

FAQ – Panchratna Dal

Can I make Panchmel Dal in an Instant Pot?

Yes! To make it in an Instant Pot, use the sauté mode for tempering, then pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes before opening.

How do I make lentil curry with onion and garlic?

This version includes onion and garlic in the tempering. Sauté chopped onion, ginger, garlic, and green chili in ghee before adding tomatoes and spices. Then add soaked dals and pressure cook.

What is the best rice to serve with Five Dal?

The best rice to serve with lentil curry is steamed basmati rice or jeera rice. It also pairs well with millets or plain chapati for a lighter option.

Can I skip tomatoes in Panchratna Dal?

Yes, you can skip tomatoes for a more traditional temple-style dal. The flavor will still be rich thanks to the ghee and whole spices in the tadka.

Is this recipe good for weight loss or high-protein diets?

Yes, Panchratna Dal is rich in plant-based protein, fiber, and nutrients. When made with minimal ghee and served with millet or brown rice, it’s a great option for weight management.

How to make Panchmel Dal without onion and garlic?

To make this lentil curry without onion and garlic, skip the sautéing step with onion and garlic. Instead, begin the tadka with ghee, cumin seeds, dry red chilies, a pinch of hing, and ginger. Add chopped tomato (optional), turmeric, red chili powder, and coriander powder. Add the soaked dals, water, and salt. Pressure cook as usual. Finish with garam masala and coriander leaves.

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Sandhya Riyaz

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Sandhya Riyaz
Tags: 5 dal recipecomfort foodGhee tadka dalHigh protein Indian mealIndian dal recipesOnion garlic dalPanchmel dalPanchratna dalPressure cooker dalRajasthani dalSandyathome recipesTraditional dal recipeVegetarian dal curry
3 days ago

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