Panchmel Dal Recipe (Rajasthani Pancharatna Dal)

Panch means “five,” and Mel refers to “mix or fusion” in Hindi.

Panchmel Dal (Pancharatna Dal) is a Rajasthani lentil curry made using a mix of 5 different lentils. Each home has its own combination of lentils to make this recipe. Some use yellow moong dal and white urad dal instead of green moong dal and black urad dal. These little changes make the taste and texture of the dal very different.

In this post, I am sharing the Rajasthani panchmel dal recipe my mom has been making for years.

This dal is usually served with baati, but can also be served with rice, phulka, or tawa paratha. It also pairs well with jeera rice or steamed white rice.

You can cook the lentils in a traditional stovetop pressure cooker or an Instant Pot. I use my 3-quart Instant Pot (or 3-liter pressure cooker) to cook this recipe. If you want to scale it up, use a bigger cooker or Instant Pot. The cooking time will remain the same.

How To Make Panchmel Dal

Cook The Lentils

In An Instant Pot

Step 1: Add ¼ cup toor dal, ¼ cup green moong dal, ¼ cup black urad dal, ¼ cup chana dal, and ¼ cup pink masoor dal in a bowl and wash them well with water. Soak the dal in water for 30 minutes.

Step 2: Drain the water and add the soaked dal to an Instant Pot. Add 3 cups of water, 2 teaspoon of salt, and ½ teaspoon of turmeric powder, then stir to combine.

Step 3: Close the lid of the Instant Pot. Set the valve to the sealing position.

Step 4: Press PRESSURE COOK and set the timer to 12 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.

Whisk the cooked dal using a wire whisk. If the dal is too thick, add some boiling water. Check for salt and add more if needed.

In A Stovetop Pressure Cooker

• Follow the recipe until turmeric powder is added to a stovetop pressure cooker. Add 4 cups of water instead of 3 cups as in the Instant Pot recipe. Secure the lid.
• Cook for 1 whistle on high heat.
• Now reduce the heat to low and cook for 12 minutes.
• Remove the cooker from the heat and let the pressure release naturally.
• Open the lid and whisk the cooked dal using a wire whisk.
• If the dal is too thick, add some boiling water. Check for salt and add more if needed.

Temper The Pancharatna Dal

Step 5: Heat ½ cup ghee in a small pan over medium-high heat. When the ghee is hot, add ¼ teaspoon asafetida, 1 teaspoon cumin seeds, and 3-4 dry red chilies and fry for 4-5 seconds. Add 1 cup chopped onions, 2 teaspoon chopped green chilies, 2 tablespoon chopped garlic, and 1 teaspoon chopped ginger.

Step 6: Cook until the onion turns golden brown, stirring frequently.

Step 7: Pour the tadka over the cooked dal and mix well. Add 2 tablespoon lime juice and mix well. Garnish with 2 tablespoon of chopped cilantro and serve hot.

Storage Suggestions

Leftover pancharatna dal can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or in the microwave until hot. If the dal has thickened after refrigeration, then add some hot water and heat.

You can also freeze it for upto 2 months. Thaw, reheat, and serve.