Panchmel Dal is one of the most popular, delicious, and full of proteins and healthy dal tadka recipes made with five different lentils. It is also called Pancharatna daal or Panchratna dal.
This wholesome and nutritious dal is the specialty of Rajasthan cuisine and is the most common dish ordered in the restaurant. Usually, this panchmel dal is served and enjoyed with roti, chapati, paratha, or even rice. I am sharing this panchmel dal recipe dhaba style cooked with simple onion, tomato base, and a combination of spices. The panchmel dal has the same texture and thickness as dal makhani but a unique taste and flavor.
Some suggestions or tips to make this panchratna dal –
For a restaurant-style recipe and hearty taste, I recommend using the below-listed dal types, but you may add any lentil (dal) of your choice. The key to this Panchratna dal is its consistency; it is thicker than the dal we usually eat with rice (dal chawal). The onion and garlic enhance the flavor of the dal taking it to the next level, but you can avoid and always make this dal in tomato gravy which also tastes delightful. For a rich and flavorsome taste, cook the dal in ghee. Serve the dal immediately; as it becomes slightly thicker once rested, you may have to add more water and pre-heat again to bring it to its original consistency.
Follow the step-by-step instructions below and watch the video to make this panchmel dal at home without any failure. Trust me; once you make this dal at home, you will never order from the restaurant and will make it at home regularly. If you are looking for this panchmel dal recipe in Hindi, watch the video with subtitles in Hindi.
I have also shared some other main courses recipes like Methi Muthiya Curry, Tomato kadhi, Sindhi Sai Bhaji, Besan ki Sabzi, Lauki chana Dal Recipe, Vegetable Rice, Meethe Chawal, Dahi Ki Kadhi, Spinach Corn Rice, Onion Pulao, Bhaigan Ka Bharta, Theeki Meethi Lauki Sabzi, and many more.
I would also recommend checking out our Indian Breakfast collection covers many quick Indian breakfasts like Aloo Methi Paratha, Methi Paratha, Masala Upma, Sprouted Moong Paratha, Oats Chilla Recipe, Chana dal Recipe, and Moong Dal Paratha.
You can also explore our other collections:
Indian Breakfast Recipes
Indian snacks Recipes
Indian Lunch Recipes
Indian Vegetarian Recipes
Indian Bread Recipes
Indian Fasting Recipes
Indian Desserts Recipes
Recipe Video
Recipe Card
Panchmel Dal | Panchratna Dal | Panchmel Dal Recipe
Ingredients
- ¼ cup Moong Dal
- ¼ cup Chana Dal
- ¼ cup Toor Dal
- ¼ cup Split Urad Dal or White Urad Dal
- ¼ cup Whole Masoor Dal or Moth Dal
- 3 cups Water
- ½ tsp Turmeric Powder
- Salt as per taste
- ½ tsp Ghee
- ½ tsp Cumin Seeds
- ¼ tsp Asafoetida
- 1 Onion
- 3 Garlic
- 1 to 2 Green Chilies
- ½ inch Ginger
- 2 Tomato
- 1 Bay Leaf
- 1 Big Cardamom
- 3 to 4 Cloves
- ¾ tbsp Coriander Powder
- ¼ tsp Red Chilli Powder
- ¼ tsp Kitchen King Masala
- ¼ tsp Chaat Masala
- 2 tbsp Ghee
- Fresh Coriander
- 1 tbsp Kasuri Methi
Tadka (Tempering)
- 1 tbsp Ghee
- ½ tsp Cumin Seeds
- 3 to 4 Dry Red Chili
- 3 to 4 Slit Green Chili
- ¼ tsp Red Chilli Powder
- Fresh Coriander
Instructions
- In a large mixing bowl, add ¼ cup of moong dal, ¼ cup of toor dal, ¼ cup of chana dal, ¼ cup of split urad dal or white urad dal, and ¼ cup of whole masoor dal or moth dal. Wash it thoroughly with water two to three times and soak the dal for one hour.
- After one hour, you should be able to break the dal easily with your finger. Drain the water from the dal.
- Now transfer the soaked dal to the pressure cooker. Add 3 cups of water, ¼ tsp of turmeric powder, a little salt, and ½ tsp of ghee. Give a gentle mix and cover the cooker with the lid.
- Cook the dal on a medium flame for up to 4 whistles. Once the cooker is cooled, release the pressure and open the lid. The dal should have cooked well. Note – Beat the dal with a hand beater or a spatula if you like more mushy and soft dal.
- In a pan, add 2 tbsp of ghee and let ghee be hot; add ½ tsp of cumin seeds and let it crackle. Add ¼ tsp of asafoetida and mix it well.
- Add one chopped onion and three garlic cloves and mix it well.
- Stir occasionally and cook the onions until they turn soft and translucent.
- Add one to two chopped green chili and ½ inch chopped ginger and saute for one minute.
- Add all the masalas, ¼ tsp turmeric powder, ¼ tsp red chili powder, and ¾ tbsp coriander powder. Mix it well until well combined. Do not burn the masalas. Note – Add little water and cook in case you feel the masalas are burning (sometimes due to high flame or red chili powder)
- Add two chopped tomatoes, one bay leaf, one big cardamom, and 3 to 4 cloves, and mix all the ingredients well.
- Stir occasionally and cook until the tomatoes turn soft and mushy. You can also cover them with the lid and cook the tomatoes.
- Add the cooked dal and mix it well. Now add water if required and adjust the consistency.
- Add ¼ tsp of chaat masala, ¼ tsp of kitchen king masala, salt as per taste, one tbsp of kasuri methi, and some fresh coriander. Mix all the ingredients well.
- Simmer for 2 to 3 minutes on a low flame.
- For the tadka (tempering), add 1 tbsp of ghee to a pan and ½ tsp of cumin seeds. Once the cumin seeds start to crackle, add 3 to 4 dry red chilies, 3 to 4 slit green chilies, fresh coriander, ¼ tsp of red chili powder, and mix all the ingredients well with a spoon. Pour the tadka over the dal and mix it well.
- Serve the dal hot with chapati, roti, paratha, or rice with onion rings, papad, and pickle.
How to make Panchmel Dal at home Step by Step Instructions
- In a large mixing bowl, add ¼ cup of moong dal, ¼ cup of toor dal, ¼ cup of chana dal, ¼ cup of split urad dal or white urad dal, and ¼ cup of whole masoor dal or moth dal. Wash it thoroughly with water two to three times and soak the dal for one hour.
- After one hour, you should be able to break the dal easily with your finger. Drain the water from the dal.
- Now transfer the soaked dal to the pressure cooker. Add 3 cups of water, ¼ tsp of turmeric powder, a little salt, and ½ tsp of ghee. Give a gentle mix and cover the cooker with the lid.
- Cook the dal on a medium flame for up to 4 whistles. Once the cooker is cooled, release the pressure and open the lid. The dal should have cooked well. Note – Beat the dal with a hand beater or a spatula if you like more mushy and soft dal.
- In a pan, add 2 tbsp of ghee and let ghee be hot; add ½ tsp of cumin seeds and let it crackle. Add ¼ tsp of asafoetida and mix it well.
- Add one chopped onion and three garlic cloves and mix it well.
- Stir occasionally and cook the onions until they turn soft and translucent.
- Add one to two chopped green chili and ½ inch chopped ginger and saute for one minute.
- Add all the masalas, ¼ tsp turmeric powder, ¼ tsp red chili powder, and ¾ tbsp coriander powder. Mix it well until well combined. Do not burn the masalas. Note – Add little water and cook in case you feel the masalas are burning (sometimes due to high flame or red chili powder).
- Add two chopped tomatoes, one bay leaf, one big cardamom, and 3 to 4 cloves, and mix all the ingredients well.
- Stir occasionally and cook until the tomatoes turn soft and mushy. You can also cover them with the lid and cook the tomatoes.
- Add the cooked dal and mix it well. Now add water if required and adjust the consistency.
- Add ¼ tsp of chaat masala, ¼ tsp of kitchen king masala, salt as per taste, one tbsp of kasuri methi, and some fresh coriander. Mix all the ingredients well.
- Simmer for 2 to 3 minutes on a low flame.
- For the tadka (tempering), add 1 tbsp of ghee to a pan and ½ tsp of cumin seeds. Once the cumin seeds start to crackle, add 3 to 4 dry red chilies, 3 to 4 slit green chilies, fresh coriander, ¼ tsp of red chili powder, and mix all the ingredients well with a spoon. Pour the tadka over the dal and mix it well.
- Serve the dal hot with chapati, roti, paratha, or rice with onion rings, papad, and pickle.
