Panchmel Dal | Panchkuti Dal | Panchratna Dal

I have been meaning to try Panchmel Dal | Panchkuti Dal | Panchratna Dal for a while now (ever since my trip of Rajasthan in the winter of last year) and finally made it this past weekend.

Panchmel Dal | Panchratna Dal
Panchmel Dal | Panchratna Dal

As the name suggests, Panchratna Dal uses 5 different lentils. I used Chana Dal, Tuvar Dal, Chilkewali Moong Dal, Udad Dal, and Masoor Dal. While the dal is delicious, be warned that it is rather heavy on the stomach, so I would advise that you eat in moderation, especially if you have a sedentary life like mine. 🙂

If you like Rajasthani food, do try my recipes for Gatte ki Sabzi, Gatte ki Kadhi, Rajasthani Kachi Haldi ki Sabzi, Mohanthal and Amrud ki Sabzi.

How to Make Panchmel Dal | Panchkuti Dal | Panchratna Dal

Panchmel Dal | Panchkuti Dal | Panchratna Dal is made with 5 lentils
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Panchmel Dal | Panchkuti Dal | Panchratna Dal
Prep Time
2 hr
Cook Time
30 mins
Total Time
2 hr 30 mins
 

Panchmel Dal | Panchkuti Dal | Panchratna Dal is a recipe from Rajasthan. It uses 5 dals and is a great accompaniment for both rice and roti. 

Course: Main Course
Cuisine: Indian, Rajasthani, Vegetarian
Servings: 4 People
Author: Aruna
Ingredients
The 5 Dals
  • 1.5 tbsp Tuvar Dal
  • 1.5 tbsp Chana Dal
  • 1.5 tbsp Masoor Dal
  • 1.5 tbsp Udad Dal (You can use Chilkewali Udad Dal)
  • 1.5 tbsp Chilkewali Moong Dal
The Tempering
  • 1/2 Cup Finely Chopped Tomato
  • 1 tbsp Finely Chopped Green Chillies
  • 2 tsp Finely Chopped Ginger
  • 2 tsp Cumin Seeds
  • 1 tbsp Ghee or Oil
  • Salt to Taste
The Dry Masalas
  • 1 tsp Turmeric
  • 1-2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Cumin Powder
  • 1 tsp Amchur Powder (or 1 tbsp lemon juice) - Optional
Instructions
Preparing the Dals
  1. Mix together all the five dals. 

  2. Wash well. 

  3. Soak in 1.5 Cups water for at least 3 hours.

  4. Pressure cook the dal for 4-5 whistles till they are well cooked.

  5. Using a heavy ladle mash the dal well.

Making the Tempering
  1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.

  2. Add the cumin seeds and stir-fry till they change colour.

  3. Add ginger and green chillies.

  4. Stir-fry for a few seconds.

  5. Add asafoetida and mix well.

  6. Add the tomato pieces.

  7. Over medium heat, stir-fry till the tomato pieces are well-stewed.

Making the Dal
  1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

  2. Stir-fry for a few seconds.

  3. Add the cooked, mashed dal, and mix well.

  4. Add salt and mix well.

  5. Bring to a boil.

  6. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.

Step-by-Step Instructions for Making Panchmel Dal | Panchkuti Dal | Panchratna Dal

  1. Cooking the 5 Dals
    1. In a large vessel, mix together all the five dals.
    2. Using running water, wash the dals till the water runs clear.
    3. Soak the washed dals in 1.5 Cups hot water for at least 3 hours. This helps the dals cook faster and better.
    4. After the dals are well-soaked, cook them in a pressure cooker 4-5 whistles.
    5. Using a heavy ladle, mash the cooked dals well.
  2. Getting the Tempering Ready
    1. In a heavy-bottomed vessel or kadhai, heat the oil or ghee.
    2. Add the cumin seeds and stir-fry till they change colour.
    3. Add ginger and green chillies.
    4. Stir-fry for a few seconds.
    5. Add asafoetida and mix well.
    6. Add the tomato pieces.
    7. Over medium heat, stir-fry till the tomato pieces are well-stewed.
  3. Using the Dry Masalas
    1. Add the turmeric, chilli, coriander, cumin and amchur powders. If you are using lemon juice, add the end after the dal is cooked.

    2. Mix well and stir-fry for a few seconds.
    3. Add the mashed dal to the cooked tomato mix.
    4. Mix well.
    5. Add salt to the Panchmel Dal and mix well.
    6. Bring the dal to a boil.
    7. Turn off the heat and cover the dal.
    8. Let the dal rest for 5 to 7 minutes.
    9. Serve the Panchmel Dal | Panchkuti Dal | Panchratna Dal hot with rice or roti.
Panchratna Dal | Panchmel Dal | Panchkuti Dal
Panchratna Dal | Panchmel Dal | Panchkuti Dal

9 thoughts on “Panchmel Dal | Panchkuti Dal | Panchratna Dal

    1. Thank you for the compliment. You could try this kebab http://aahaaramonline.com/2015/06/13/dahi-ke-kebab/ or then http://aahaaramonline.com/2015/04/01/hariyali-paneer-tikka-starter-recipe/. I see that you are in Sweden and am not sure what Indian ingredients you will get there!
    1. It is just split moong dal with the skin is still on. Normally Pasi Parippu has no skin. See this image https://3.imimg.com/data3/JM/PA/MY-262551/moong-chilka-250x250.jpg

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.