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.
Ingredients & Their Role in Panchratna Dal
| Ingredient | Role in Recipe |
|---|---|
| Toor dal | Base dal, adds creamy consistency |
| Chana dal | Gives bite and texture, nutty flavor |
| Yellow moong dal | Light 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 |
| Ghee | Traditional cooking fat, enhances aroma |
| Cumin seeds | Key flavor builder in the tadka |
| Dry red chilies | Adds heat and color |
| Hing (asafoetida) | Boosts flavor, aids digestion |
| Ginger & green chili | Add freshness and gentle spice |
| Tomatoes | Mild tang, used in homestyle versions |
| Red chili powder | For warmth and mild heat |
| Turmeric | Adds color and healing properties |
| Coriander powder (optional) | Earthy base note, common in homestyle dals |
| Salt | Enhances all other flavors |
| Fresh coriander leaves | Finishing touch for aroma and freshness |
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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
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.
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.
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.
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.
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.
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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