PANCHMEL DAL(RAJASTHANI PANCHRATNA DAL)

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.

Ingredients

• 2 tbsp Toor Dal (Split Pigeon Pea)
• 2 tbsp Moong Dal (split green gram)(with or without skin)
• 2 tbsp Urad Dal  (split black gram/ black lentils) (with or without skin)
• 2 tbsp Chana Dal (split bengal gram)
• 2 tbsp Masoor Dal (split red lentils)
• 2 cups Water
• 1 tbsp oil
• 1 tsp jeera seeds (cumin)
• 2 Green Chilies Chopped
• 1 sprig curry leaves 
• 1 medium Onion ,finely chopped
• 1 tsp Ginger Grated
• 1 medium tomato ,finely chopped
• Salt to taste
• 2 tbsp Fresh Coriander chopped
• 1 tbsp Lemon Juice

Spices:

• 1/2 tsp Turmeric Powder
• 1 tsp red chilli powder , (adjust to your spice level)
• 1 tsp coriander powder

Extra Tempering (optional)

• 1 tbsp ghee
• 2 red chilles
• 1/2 tsp jeera seeds (cumin)
• A pinch asafetida (hing)

There are multiple ways to cook Panchmel Dal. This is done 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 .

If you liked this, you may also like:

• Spinach Dal / Palak Dal – Dhal cooked with spinach leaves
• Whole green moong dal– Dal cooked with whole mung beans

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