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COOK JOURNAL

Dal Panchmel

Prep Time:

2 Hours 10 Minutes (including soaking)

Cook Time:

25 Minutes

Ready In Time:

2 Hours 35 Minutes

Serves:

4 Servings

Level

Intermediate

Recipes Dal Panchmel

About the Recipe

Dal Panchmel, also known as Panchratna Dal, is a traditional dish from Rajasthan that celebrates the strength of simple ingredients. By combining five different lentils, this dish achieves a unique balance of texture, depth, and nutrition. Slow-cooked with spices and finished with a fragrant tempering, it delivers warmth and comfort in every bite. It is commonly served with roti or rice and holds a special place in traditional North Indian meals for its richness and wholesome character.

Various Indian Spices

Ingredients
 

For Soaking and Cooking the Lentils

  • ¼ cup Toor Dal (Pigeon Peas)

  • ¼ cup Masoor Dal (Red Lentils)

  • ¼ cup Chana Dal (Bengal Gram)

  • ¼ cup Green Moong Dal (Split Green Gram)

  • ¼ cup Urad Dal (Split Black Gram)

  • 1 tsp Ghee

  • ¼ tsp Turmeric Powder

  • Salt to taste

  • Water (enough to cover dals by about 1 inch)


For the Tempering (Tadka)

  • 2 tbsp Ghee

  • 1 tsp Cumin Seeds

  • 2 Dry Red Chillies

  • 1 tbsp Garlic Paste

  • 1 tbsp Ginger Paste

  • 2 Green Chillies (Chopped)

  • ¼ tsp Asafoetida (Hing)

  • 1 Onion (Chopped)


For the Masala

  • ½ tsp Turmeric Powder

  • 2 tsp Kashmiri Red Chilli Powder

  • 1 tsp Coriander Powder

  • 1 Tomato (Chopped)

  • Salt to taste

  • Splash of Hot Water (as needed)


For Finishing

  • Cooked Dal

  • 1 tsp Kasuri Methi (Crushed)

  • Pinch of Garam Masala

  • Fresh Coriander (Handful, Chopped)

preparation
 

Step 1: Soak and Cook the Lentils

  • Rinse all dals together until the water runs clear.

  • Soak in fresh water for 2–3 hours.

  • Drain and transfer to a pressure cooker with ghee, turmeric, salt, and water.

  • Cook on high until 1 whistle, then reduce heat and cook for 1–2 more whistles.

  • Allow pressure to release naturally, stir the dal, and set aside.


Step 2: Prepare the Tempering

  • Heat ghee in a pan.

  • Add cumin seeds, dry red chillies, hing, garlic paste, ginger paste, and green chillies.

  • Sauté briefly until aromatic.

  • Add chopped onion and cook until golden brown.


Step 3: Add Spices and Tomatoes

  • Lower the heat and add turmeric, Kashmiri chilli powder, and coriander powder.

  • Stir for about a minute.

  • Add chopped tomato and salt.

  • Cook until tomatoes soften, adding a splash of hot water if needed.


Step 4: Combine and Finish

  • Pour the cooked dal into the prepared masala.

  • Mix well and simmer for 2–3 minutes.

  • Adjust seasoning if needed.

  • Finish with kasuri methi, garam masala, and fresh coriander.

  • Serve hot with roti, steamed rice, or jeera rice.

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