Rajasthani Panchmel Dal (Panchratna Dal) + Video

Dal is an Indian dish prepared using various kinds of lentils, vegetables, and spices. It is usually served with Phulkas, Parathas, Rotis and it tastes superb with Zeera Rice.

Dal is essentially made in every Indian household for daily meals and in my household, we make different Dals such as Navratan Dal, Achari Palak Moong Dal, Dal Amritsari, Hyderabadi Khatti Dal, Palak Chana Dal, Chatpati Dal Masoor every week.

As a result, there is variety on the menu and my family doesn’t get bored of eating same Dal every day.

Recently, I included Panchmel Dal or Panchratna dal on the menu as well.

As I had grown up in Rajasthani, I have seen the culture, tradition of Rajasthan and learned the details of its cuisine and since childhood, Panchmel Dal was kind of a must-have for me with Bati or Rice.

What is Panchmel Dal?

Panchmel Dal or Pancharatan Dal is a Rajasthani style Dal which is made by mixing five different variety of lentils.

It tastes wonderful with rice and chapati and the famous Dal Baati of Rajasthan is also eaten along with this dal.

The mix of five different types of lentils, which generally are hari moong dal, dhuli moong dal, chana dal, kali urad dal and  masoor dal gives a very different flavor to the Dal.

Along with the five types of lentils, the tadka of ghee, onions, garlic, ginger, dry red chillies, green chillies makes Panchmel Dal more inviting!

You can definitely change the types of dal used here but this combination is how it’s made in my family.

So, next time if you get bored of eating the same kind of Dal every day then call for a change and prepare this Rajasthani Dal instead! Do read its recipe to prepare it:

What to serve with Panchmel Dal?

Panchmel dal can be served with bati, phulke or any type of Indian bread. 

It goes well with steamed rice or jeera rice too.

Add the dals in the cooker.

Wash them well. Add water, salt and turmeric powder.

Pressure cook untill dal is cooked nicely.

Heat ghee in a pan.

When the ghee is hot, add hing, jeera and dry red chilies and fry for a few seconds.

Add onion, green chilli, garlic and ginger and fry until onion turns brown.

Pour the tadka over the cooked dal and mix well.

Add lemon juice and garnish with fresh coriander.