Panchmel dal is Indian dal prepared with five varieties of lentils or dals and is a great accompaniment for Indian flatbreads, Bati , rice or jeera rice. If you literally translate the dish name, Panch meaning five and Mel meaning mix.
Panchmel dal is a traditional Rajasthani dish. These places are arid and hence, home to a lot of delicious spicy lentil recipes.Traditionally ,cooked lentils are seasoned and tempered with cumin ,red chillies and asafoetia.You can make this dal without onion and garlic to keep it as close to the traditional recipe as possible.
Dal is such an essential part of Indian cooking. From north to south, east to west, every region has their version of dal. I have few dal recipes with me that I rotate frequently. Try out this Spinach Dal or Vegetable Sambar sometime.
So, next time if you are bored of eating the same kind of Dal every day then do try this Rajasthani Dal instead!
LENTILS FOR PANCHMEL DAL
Panchmel Dal is a 5 lentils 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 varies from household to household. Some people use less urad dal because urad dal is sticky when cooked .Today’s recipe has equal parts of all 5 lentil dals.
SERVING SUGGESTIONS FOR PANCHMEL DAL
Panchmel Dal is served traditionally bati, roti, parathas, steamed rice or jeera rice.But can be eaten with quinoa, brown rice! or even eaten as a lentil soup.
IF YOU LIKED THIS YOU MAY ALSO LIKE
- Dal Tadka – Dal prepared with split pigeon peas lentils ,assorted spices
- Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper and indian spices
- Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
- Whole green moong dal– Dal cooked with whole mung beans
INGREDIENTS
- Toor Dal (Split Pigeon Pea)
- Moong Dal (split green gram)(with or without skin)
- Urad Dal (split black gram/ black lentils) (with or without skin)
- Chana Dal (split bengal gram)
- Masoor Dal (split red lentils)
- Water
- oil
- jeera seeds (cumin)
- Green Chilies Chopped
- curry leaves
- Onion ,finely chopped
- Ginger Grated
- Tomato ,finely chopped
- Salt to taste
- Fresh Coriander chopped
- Lemon Juice
Spices:
- Turmeric Powder
- red chilli powder , (adjust to your spice level)
- coriander powder
Extra Tempering (optional)
- ghee(clarified butter)
- red chilles
- jeera seeds (cumin)
- asafetida (hing)
There are multiple ways to cook Panchmel Dal. This can be cooked either in an Instant Pot, Stovetop Pressure Cooker or directly on stovetop in a saucepan or kadai.
HOW TO MAKE PANCHMEL DAL IN INSTANT POT STEP BY STEP
1.Wash and rinse the dal, keep aside. In this recipe i dint soak the dals before cooking.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.
2.Then add chopped onion ,grated ginger. Saute till onions turn light brown in color.
3.Add tomatoes and cook till tomatoes turn soft ,takes 2-3 minutes.
4.Then add rinsed lentils or dal ,turmeric powder, red chili powder ,coriander powder ,salt ,water and give a stir.Adjust spices at this stage.
5.Close the lid on the pot, and turn valve from VENTING to SEALING position.Cancel Saute mode.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 10 minutes. Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes (Wait until silver button on lid drops).
6.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 and serve hot with boiled rice, quinoa or roti.
NOTE: 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 .
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Panchmel dal is Indian dal prepared with five varieties of lentils or dals and is a great accompaniment for Indian flatbreads, rice
- 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:
- 1/2 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
- 1/2 teaspoon jeera seeds (cumin)
- 1 pinch asafetida (hing)
INSTANT POT METHOD:
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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.
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Then add chopped onion ,grated ginger . Saute till onions turn light brown in color.
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Add tomatoes and cook till tomatoes turn soft ,takes 2-3 minutes.
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Then add rinsed lentils or dal ,turmeric powder, red chili powder ,coriander powder ,salt ,water and give a stir.Adjust spices at this stage.
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Close the lid on the pot, and turn valve from VENTING to SEALING position.Cancel Saute mode.
-
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and increase timer to 10 minutes. Once the pot beeps, let it release the pressure naturally(NPR) for 10 minutes (Wait until silver button on lid drops).
-
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.
STOVE TOP METHOD:
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Combine all the 5 dals in equal proportion and soak in water for atleast 30 mins
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Pressure cook the dals adding 2 cups of water for 4-5 whistles.
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Heat oil or ghee in a kadai and add the cumin and let them splutter.
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Then add hing ,curry leaves ,grated ginger ,green chillies and saute for another 20 secs.
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Next add the onions and saute till onions turn light brown in color.
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Add tomatoes and cook till tomatoes turn soft ,takes 2-3 minutes.
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Add all the spice powders – turmeric powder, red chili powder, coriander powder and fry for a minute.
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Now add the cooked and mashed dal ,stir well.Add water to adjust consistency and salt to taste.
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Boil dal for 2-3 minutes on a medium-low flame.Finally, add the lemon juice and chopped coriander leaves.
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Panchmel dal is ready and serve hot with boiled rice, quinoa or roti.
1.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
2.Soak all the dals in water for at least 30 mins, helps to cook faster.
3. If your dal is watery, you can turn on the saute mode and cook for another 2-3 minute in the end.
4.For a variation ,you can also make this dal by skipping onion, ginger and tomatoes.
5.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.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Looking for more Instant Pot Recipes? Try my recipes for Instant Pot Creamy Tomato Pasta or Instant Pot Mushroom Masala . For more Indian Instant Pot recipes check my Instant Pot Recipe Index Page.
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