Panchmel Dal (Rajasthani Panchratna Dal)

Panchmel dal, also known as Rajasthani Panchratna Dal recipe, is an Indian dal prepared with five varieties of lentils or dals in an Instant Pot Pressure Cooker and is a great accompaniment for Indian flatbreads, bati, rice, or jeera rice. If you translate the dish name, Panch means five, and Mel means to mix.

Panchmel/Panchamel dal recipe is a traditional Rajasthani dish. These places are arid and home to many delicious spicy lentil recipes. Traditionally, cooked lentils are seasoned and tempered with cumin, red chilies, and asafetida.

You can make this dal without onion and garlic to keep it as close to the traditional recipe as possible. When I have some leftover dal, I usually make Dal Paratha, which is a delicious way to sneak in some protein for kids.

Dal is such an essential part of Indian cooking. From north to south, east to west, every region has its version of dal. I have a 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 along with Rajasthani Bajra Khichdi.

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 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.

Ingredients

Here are some of the ingredients you'll need to make this easy panchmel dal ki recipe.

• Lentils: I have used equal quantities of 5 dals 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.
• Cumin seeds (jeera): cumin seeds are a must in any Indian dal tempering, so do not skip them.
• Ginger: I minced fresh ginger for this recipe. You can also use store-bought or homemade ginger paste.
• Green chilies: I have used 2 Thai green chilies. However, you can skip reducing the heat.
• 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 have used turmeric powder, red chili powder, and coriander powder. You can increase or decrease the spices according to your choice.
• Water: lentil to water ratio - I have used 2 cups of water for ½ cup of mixed dals.
• Coriander leaves: I have used coriander leaves for garnish.
• Curry leaves: Adding curry leaves gives unique and best flavor to this panchratna dal, so do not skip it.

There are multiple ways to cook Panchmel Dal. Rajasthani Panchmel dal/Panchratna Dal recipe can be cooked either in an Instant Pot, Stovetop Pressure Cooker, or directly on the stovetop in a saucepan or Kadai. 

How to Make Panchmel Dal (Rajasthani Panchratna Dal)?

Instant Pot Method:

Firstly, Wash and rinse the dal, keep it aside. In this recipe, I did not soak the dals before cooking.

Press SAUTE on Instant Pot. Add oil, and once it's hot, add cumin seeds. Let them crackle.

Then add chopped green chili, curry leaves and saute for 10 secs.

Then add chopped onion, and grated ginger. Saute till onions turn light brown.

Add tomatoes and cook till tomatoes turn soft, it 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. Instant Pot Pressure Cooker Panchmel dal is ready to add extra tempering and serve hot with cooked rice, quinoa, or roti.

NOTE: If one wants soft mashed dal, then 12-14 minutes manual/pressure cooking (High Pressure) is probably the ideal setting in manual mode. But I like dals (lentils) to be a little firm, so I selected the 10-minute Manual/Pressure Cooker (high pressure) option.

Stovetop Pot Method

• Combine all the 5 dals in equal proportion and soak in water for at least 30 mins.
• 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 another 20 secs.
• Next, add the onions and saute till the onions turn light brown.
• Add tomatoes and cook till tomatoes turn soft, it takes 2-3 minutes.
• Then add all the spice powders - turmeric powder, red chili powder, coriander powder and fry for a minute.
• Now add the cooked and mashed dal, and stir well. Add water to adjust consistency and salt to taste.
• Boil dal for 2-3 minutes on a medium-low flame. Lastly, add the lemon juice and chopped coriander leaves.
• Panchmel dal is ready and serve hot with steamed rice, quinoa, or roti.

Serving Suggestions

Serve Traditional Rajasthani Panchmel Dal recipe with bati, roti, parathas, steamed rice, or jeera rice. But can be eaten with quinoa, brown rice, or even as a lentil soup.

Tips & Variations

• Soak all the dals in water for at least 30 mins, 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 one wants soft mashed dal, then 12-14 minutes manual/pressure cook (High Pressure) is probably the ideal setting in manual mode. But I like dals (lentils) to be a little firm, so I selected 10 minutes Manual/Pressure Cooker (high pressure) option.

More Pressure Cooker Dal Recipes

• Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices
• Yellow 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 / Palak Dal – Dhal cooked with spinach leaves
• Mango Dal – Dal cooked with Raw Mango.
• Butternut Squash Dal - Dal cooked with Butternut Squash or Pumpkin.
• Masoor Dal - Dal prepared red lentils.

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