📝 About This Recipe
Hailing from the regal kitchens of Rajasthan, Panchmel Dal (also known as Panchratna Dal) is a soulful symphony of five distinct lentils slow-cooked to creamy perfection. This protein-rich masterpiece balances the earthy notes of pulses with a vibrant 'tadka' of ghee, cumin, and aromatic spices. It is the quintessential comfort food that famously accompanies the iconic Dal Baati Churma, offering a rich, smoky, and deeply satisfying flavor profile.
🥗 Ingredients
The Five Lentils
- 1/4 cup Toor Dal (Split Pigeon Peas) (rinsed well)
- 1/4 cup Chana Dal (Bengal Gram) (soaked for 30 minutes)
- 1/4 cup Moong Dal (Split Skinless Green Gram) (rinsed well)
- 1/4 cup Masoor Dal (Split Red Lentils) (rinsed well)
- 1/4 cup Urad Dal (Split Skinless Black Gram) (rinsed well)
Pressure Cooking Aromatics
- 4 cups Water (plus more for soaking)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Ghee (to prevent frothing)
The Tempering (Tadka)
- 3 tablespoons Ghee (Clarified Butter) (authentic flavor requires ghee)
- 1 teaspoon Cumin Seeds
- 3-4 pieces Cloves
- 1 inch Cinnamon Stick
- 2-3 pieces Dry Red Chilies (broken in half)
- 1/4 teaspoon Asafoetida (Hing) (crucial for digestion)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala (high quality)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by mixing all five dals in a large bowl. Rinse them under cold running water 3-4 times until the water runs clear. Soak the mixed lentils in 3 cups of water for at least 30-45 minutes; this ensures even cooking, especially for the tougher Chana Dal.
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2
Drain the soaking water and transfer the lentils to a pressure cooker. Add 4 cups of fresh water, turmeric powder, salt, and a teaspoon of ghee.
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3
Pressure cook on medium heat for 4-5 whistles. If using an Instant Pot, cook on high pressure for 12 minutes with natural pressure release. The lentils should be soft and mashable but not completely pulverized.
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4
Once the pressure releases naturally, open the lid and gently whisk the dal with a wire whisk or back of a spoon to achieve a creamy consistency. If it looks too thick, add 1/2 cup of hot water.
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5
In a heavy-bottomed pan or kadai, heat 3 tablespoons of ghee over medium heat. When the ghee is hot but not smoking, add the cumin seeds and let them sizzle.
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6
Add the cloves, cinnamon stick, and dry red chilies. Sauté for 30 seconds until the spices release their aroma into the fat.
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7
Stir in the asafoetida (hing) and the ginger-green chili paste. Sauté for a minute until the raw smell of ginger disappears.
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8
Add the chopped tomatoes. Cook them for 4-5 minutes, stirring occasionally, until they turn soft, pulpy, and the oil starts to separate from the sides.
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9
Lower the heat and add the Kashmiri red chili powder and coriander powder. Stir quickly for 30 seconds to toast the spices without burning them.
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10
Pour the cooked dal into the pan with the masala. Stir well to combine the tempering with the lentils.
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11
Simmer the dal on low heat for 5-7 minutes. This 'dum' or slow simmering allows the lentils to absorb the complex flavors of the spices.
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12
Sprinkle the garam masala and crushed kasuri methi over the dal. Stir gently.
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13
Turn off the heat. Finish with a squeeze of fresh lemon juice and a generous handful of chopped cilantro.
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14
For an authentic smoky touch (Dhuan), place a small heated charcoal in a steel bowl on top of the dal, pour a half-teaspoon of ghee on it, and cover the pot immediately for 2 minutes before serving.
💡 Chef's Tips
Soaking the Chana Dal is non-negotiable as it takes longer to cook than the others; if skipped, it will remain crunchy. Always use hot water if you need to thin the dal after cooking to maintain the emulsion and flavor. Don't skimp on the ghee; it is the carrier for the spice flavors and provides the signature Rajasthani richness. If you prefer a tangier dal, you can increase the amount of tomatoes or add a bit of amchur (dry mango powder) at the end. For a vegan version, substitute ghee with a neutral oil or vegan butter, though the flavor profile will shift slightly.
🍽️ Serving Suggestions
Serve piping hot with traditional Rajasthani Baati and a side of Churma for a complete royal meal. Pairs beautifully with Jeera Rice (cumin-tempered basmati) and a side of cooling cucumber raita. Accompany with garlic chutney and sliced raw onions with a pinch of chaat masala for added zing. Serve with thick, handmade Bajra Rotla (pearl millet flatbread) for a rustic, wholesome experience. A glass of cold, salted buttermilk (Chaas) is the perfect drink to balance the richness of the dal.