Panchmel Dal

Panchmel Dal Recipe | How to make Panchratna Dal

What is Panchmel Dal?

As the name suggests panchmel dal means a mix of five dals. This dal preparation belongs to the state of Rajasthan and is prepared with baati. There are different combinations and recipes for this dal. I have used the most popular and authentic combination if I can say so. A tempering bursting with flavors makes it totally palatable.

Let’s talk about the ingredients for Panchmel Dal Recipe

The 5 dals that are used for this recipe are chana dal, black urad dal, green moong dal, masoor dal, and arhar dal. (I am very bad with the English names of dals, have mentioned them in the ingredients section only.) The ratio of all the dals is same. I have added lots of ginger and garlic to make panchmel dal absolutely scrumptious. It is also important to cook ginger and garlic properly otherwise the raw smell will ruin the taste of dal. I prepare this dal with baati and I make this combination when I have ample time to cook as baatis take time to cook. And while the baatis cook, I prepare the tempering, slow cooking it.

Other Dal Recipes on the blog

Dal is the staple food of India. And therefore we have plenty of dal recipes in India as well as on the blog :). Most of them have been collected in one place for easy access. You can check them here. Likewise, you might also like a very popular preparation from the Sindhi cuisine i.e. Dal Pakwaan. Super crisp pakwaan are served with 2 dals, to make my favorite brunch option. View the recipe here.

How to serve Panchmel Dal?

It will be a sin on my part if I serve this dal with anything other than baati and chutney.

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How to make Panchratna Dal

1.This recipe serves 4 persons although the quantity of dals used is not much but with the tempering and all it becomes enough for 4 persons.

Panchmel Dal

2.Pressure cook dals: For that take 2 tbsp each chana dal, black urad dal, green moong dal, masoor dal and arhar dal.

Panchmel Dal

3.Wash properly. Soak for 30 minutes.

Panchmel Dal

4.Discard the water. Transfer soaked dals to a pressure cooker. Add 3 cups of water, salt to taste and ½ tsp turmeric powder.

Panchmel Dal

5.Pressure cook on high flame till 1st whistle. Thereafter for 12-15 minutes on low flame. Let the pressure release. Open the cooker, the dal should be properly cooked.

Panchmel Dal

6.Prepare first tempering: For that heat 2 tbsp of oil. Add 2 chopped onions.

Panchmel Dal

7.Cook till onions become golden.

Panchmel Dal

8.Add 1 tbsp garlic. Cook on low flame till the raw smell goes away.

Panchmel Dal

9.Add 2 medium pureed tomatoes.

Panchmel Dal

10.Cook till the oil oozes.

Panchmel Dal

11.Add 1 tbsp ginger. Cook for 2-3 minutes on low flame or till the raw smell goes.

Panchmel Dal

12.Next add in 1 tsp red chili powder. Cook for a minute. Switch off the flame.

Panchmel Dal

13.Add prepared tempering to cooked dal.

Panchmel Dal

14.Garnish dal with a handful of chopped coriander leaves, lemon juice and ½ tsp garam masala powder. Yes, I know juice and masala are not garnishing, but you know what I mean.

Panchmel Dal

15.Prepare second tempering: Heat 1 tbsp ghee. Add 2 broken red chilies. Cook for 30 seconds.

Panchmel Dal

16.Pour over the dal. Check and adjust the seasoning and consistency.

Panchmel Dal

17.Serve hot. Bon appétit!

Panchmel Dal

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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