Panchmel Dal (Rajasthani Panchratna Dal) - Instant Pot
Panchmel dal is Indian dal prepared with five varieties of lentils or dals and is a great accompaniment for Indian flatbreads, rice
Servings 2
Calories 175kcal
Ingredients
- 2 tablespoon Toor Dal (Split Pigeon Pea)
- 2 tablespoon Moong Dal (split green gram)(with or without skin)
- 2 tablespoon Urad Dal (split black gram/ black lentils) (with or without skin)
- 2 tablespoon Chana Dal (split bengal gram)
- 2 tablespoon masoor dal (split red lentils)
- 2 cups water
- 1 tablespoon oil or ghee
- 1 teaspoon jeera seeds (cumin)
- 2 green Chilies chopped
- 1 stalk curry leaves
- 1 medium onion finely chopped
- 1 teaspoon ginger grated
- 1 medium tomato finely chopped
- salt to taste
- 1 tablespoon fresh coriander chopped
- 1 tablespoon lemon juice
Spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to your spice level)
- 1 teaspoon coriander powder
Extra Tempering (Optional):
- 1 tablespoon ghee(clarified butter)
- 2 red chilles
- ½ teaspoon jeera seeds (cumin)
- 1 pinch asafetida (hing)
Instructions
Instant Pot Method:
- Wash and rinse the dal, keep aside. Press saute mode on Instant Pot. Add oil and once it's hot add cumin seeds. Let them crackle. Add chopped green chili, curry leaves and saute for 10 secs.
- Then add chopped onion, grated ginger . Saute till onions turn light brown in color.
- Add tomatoes and cook till tomatoes turn soft, takes 2-3 minutes.
- Then add rinsed lentils or dal, turmeric powder, red chili powder, coriander powder, salt, water and give a stir. Adjust spices at this stage.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 10 minutes.Once the pot beeps, let it release the pressure naturally (NPR) for 10 minutes
- Remove lid away from you, add cilantro and lemon juice. Also adjust consistency of the dal at this point. If its too dry, turn on SAUTE mode, add some water and boil for 2 minutes.
- Panchmel dal is ready, add extra tempering(tadka) and serve hot with boiled rice, quinoa or roti.
Stovetop Pot Method:
- Combine all the 5 dals in equal proportion and soak in water for atleast 30 mins
- Pressure cook the dals adding 2 cups of water for 4-5 whistles.
- Heat oil or ghee in a kadai and add the cumin and let them splutter.
- Then add hing, curry leaves, grated ginger, green chillies and saute for another 20 secs.
- Next add the onions and saute till onions turn light brown in color.
- Add tomatoes and cook till tomatoes turn soft, takes 2-3 minutes.
- Add all the spice powders - turmeric powder, red chili powder, coriander powder and fry for a minute.
- Now add the cooked and mashed dal, stir well.Add water to adjust consistency and salt to taste.
- Boil dal for 2-3 minutes on a medium-low flame. Finally, add the lemon juice and chopped coriander leaves.
- Panchmel dal is ready and serve hot with boiled rice, quinoa or roti.
Notes
- I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
- Soak all the dals in water for at least 30 mins, helps to cook faster.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
- For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
- If one wants really soft mashed dal, 12-14 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode.But I like dals (lentils) to be little firm so I selected 10 minutes Manual/Pressure Cooker (high pressure) option.
Nutrition
Calories: 175kcal | Carbohydrates: 24.9g | Protein: 9g | Cholesterol: 0mg | Sodium: 17.6mg | Potassium: 400.9mg | Fiber: 4.4g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.4mg