Panchmel Dal, also known as Rajasthani Panchratna Dal recipe, is an Indian dal prepared with five varieties of lentils in an Instant Pot Pressure Cooker and is a great accompaniment for Indian flatbreads, basmati rice, or jeera rice. If you translate the dish name, Panch means five, and Mel means to mix.
Panchmel/Panchamel dal is a traditional Rajasthani dish. Traditionally, 5 types of cooked lentils are seasoned and tempered with cumin, dry red chilies, and asafoetida. I learned this dish from my childhood friend's mom, who is from Rajasthan.
You can make this dal without onion and garlic to keep it as close to the traditional recipe as possible. When I have leftover dal, I usually make dal paratha, a delicious way to sneak in some protein for kids and adults.
Dal is a staple in Indian cooking, with every region - from north to south, east to west - having its own unique version. I have a few dal recipes that I rotate regularly. Be sure to try my dal tadka, spinach dal, or vegetable sambar sometime!
There are multiple ways to cook Panchmel dal. It can be cooked either in an Instant Pot, Stovetop Pressure Cooker, or directly on the Stovetop in a Kadai.
So, next time, if you are bored of eating the same kind of dal every day, then do try this Rajasthani dal along with Rajasthani bajra khichdi.
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Lentils for Panchmel Dal
Panchmel Dal is a 5 lentil dal or 5 lentils Indian stew. Lentils used are Toor Dal (Split Pigeon Pea), Masoor Dal (split red lentils), Urad Dal (split black gram/ black lentils) (with or without skin), Chana Dal (split Bengal gram), and Moong Dal (split green gram)(with or without skin).
There are many versions of this dal. Quantity and type of dals/lentils vary from household to household. Some people use less urad dal because urad dal is sticky when cooked. Today's Panchamel dal recipe has equal parts of all 5 lentil dals.
Want to know more about pulses used in Indian cooking? Check out my detailed guide on Indian pulses!
Ingredients
Here are some of the ingredients you'll need to make this easy panchmel dal ki recipe.
- Lentils: I used equal quantities of 5 lentils: Toor Dal, Masoor Dal, Urad Dal, Chana Dal, and Moong Dal, in this recipe. I did not soak the dals before cooking, but you can soak them for at least 30 minutes to fasten the cooking process.
- Ghee or oil: I always use ghee for tempering. Skip ghee and use the oil of your choice if you are vegan, or you can use a combination of ghee and oil for this panchmel dal tadka recipe.
- Ginger: I used fresh minced ginger. You can also use store-bought or homemade ginger paste.
- Onion: You can skip onion for no onion recipe variation.
- Tomato: I have used chopped fresh Roma tomatoes. For a variation, you can skip tomato and use lemon juice for tanginess.
- Spices: I used cumin seeds, turmeric powder, red chili powder, and coriander powder.
- Water: lentil to water ratio - I have used 2 cups of water for ½ cup of mixed dals.
- Curry leaves: Adding curry leaves gives unique and best flavor to this panchratna dal, so do not skip it.
How to Make Panchmel Dal (Rajasthani Panchratna Dal)
Instant Pot Method:
First, wash and rinse the dals thoroughly and set it aside. In this recipe, I have not soaked the dals before cooking.
Press SAUTE on Instant Pot. Add 1 tablespoon oil (or ghee), and once it's hot, add 1 teaspoon cumin seeds. Let them sizzle.
Then, add 2 chopped green chilies and 1 stalk curry leaves and sauté for a few seconds.
Then add 1 medium chopped onion and 1 teaspoon of minced ginger. Saute till onions turn light brown.
Add 1 medium tomato (finely chopped) and cook till the tomatoes turn soft; it takes 2-3 minutes.
Then add rinsed lentils or dal, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, salt, 2 cups of 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 the lid away from you, add 1 tablespoon of coriander leaves and 1 tablespoon of lemon juice. Also, adjust the consistency of the dal at this point.
If it's too dry, turn on SAUTE mode, add some water, and boil for 2 minutes. Instant Pot Pressure Cooker Panchmel dal is ready to add extra tempering and serve hot with cooked rice, quinoa, or roti.
NOTE: If you like soft, mashed dal, pressure cook on High Pressure for 12-14 minutes. However, I like my dal to have a bit of texture, so I set it to 10 minutes on Manual/Pressure Cook (High Pressure) mode.
Stovetop Pot Method
- Combine all the 5 dals in equal proportion and soak in water for at least 30 minutes.
- Pressure cook the dals, adding 2 cups of water for 4-5 whistles.
- Heat oil (or ghee) in a Kadai, and then add the cumin and let them splutter.
- Then add hing, curry leaves, grated ginger, green chilies, and saute for a few seconds.
- Next, add the onions and saute till the onions turn light brown. Then, add the tomatoes and cook until they are soft, which takes 2-3 minutes.
- Then add all the spice powders - turmeric powder, red chili powder, coriander powder and saute for a minute.
- Now add the cooked and mashed dal, and stir well. Add water to adjust consistency and salt to taste.
- Boil the dal for 2-3 minutes on a medium-low flame. Lastly, add the lemon juice and chopped coriander leaves. Panchmel dal is ready.
Serving Suggestions
Serve Traditional Rajasthani Panchmel Dal recipe with bati, roti, paratha, steamed rice, or jeera rice. But can be eaten with quinoa, brown basmati rice, or even as a lentil soup.
Tips & Variations
- Soak all the dals in water for at least 30 minutes; it helps to cook faster.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
- For a variation, you can also make this dal by skipping onion, ginger, and tomatoes.
- If you prefer soft, mashed dal, pressure cook on High Pressure for 12-14 minutes. However, I like my dal to have a bit of texture, so I set it to 10 minutes on Manual/Pressure Cook (High Pressure) mode.
More Pressure Cooker Dal Recipes
- Dal Tadka - Dal prepared with split pigeon peas lentils, assorted spices
- Moong Dal Tadka - Dal prepared with split yellow moong lentils, assorted spices
- Chana Dal Fry - Dal prepared with split chickpeas lentils, assorted spices
- Spinach Dal - Dhal cooked with spinach leaves
- Butternut Squash Dal - Dal cooked with Butternut Squash or Pumpkin.
- Masoor Dal - Dal prepared red lentils.
Panchmel Dal (Rajasthani Panchratna Dal) - Instant Pot
Ingredients
- 2 tablespoons toor dal (split pigeon pea)
- 2 tablespoons moong dal (split green gram) (with or without skin)
- 2 tablespoons urad dal (split black gram/ black lentils) (with or without skin)
- 2 tablespoons chana dal (split bengal gram)
- 2 tablespoons 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 leaves 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
- 2 dry red chilies
- ½ teaspoon jeera seeds (cumin)
- 1 pinch asafoetida (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 a few seconds.
- Then add chopped onion, and minced ginger. Saute till the 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 the lid away from you, add coriander leaves and lemon juice. Also, adjust the consistency of the dal at this point.If it's 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
- Soak all the dals in water for at least 30 minutes; it helps to cook faster.
- If your dal is watery, you can turn on the saute mode and cook for another 2-3 minutes in the end.
- For a variation, you can also make this dal by skipping onion, ginger, and tomatoes.
- If you prefer soft, mashed dal, pressure cook on High Pressure for 12-14 minutes. However, I like my dal to have a bit of texture, so I set it to 10 minutes on Manual/Pressure Cook (High Pressure) mode.
Nutrition
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