Rajasthani Panchmel Dal is a mixture of five distinct types of lentils or dals. Each dal is different in texture, but all dals blend amazingly together, making this Rajasthani Dal a highly nutritious and delicious meal!
Rajasthani Panchmel Dal consists of five lentils cooked with tomatoes, Indian spices, and herbs. It makes a satisfying meal when served with Rice, Paratha, or Naan.
Comforting Rajasthani Panchmel Dal
In any vegetarian or vegan kitchen, lentils are very important. They provide a mighty pack of nutrition. Each serving contains a good dose of protein, fiber, and minerals. We make dal almost every day, and that is why we need different varieties on our menu.
Panchmel Dal is an Indian dish, a mix of lentils and spices. It goes very well with Roti, Paratha, or Rice.
This dal is a cuisine of Rajasthan, a state in northern India. This recipe is straightforward but equally delicious. It contains a blend of five different dals and has a lot of flavors. This Panchmel Dal is my absolute favorite with Jeera Rice.
Rajasthani Panchmel Dal is a comfort food, and the recipe comes together very quickly. Serve it for lunch or dinner with your favorite Indian flatbread or with rice.
Why You Will Love Panchmel Dal
- Rajasthani Panchmel Dal is highly nutritious, comforting, and delicious.
- The dal is made with five different lentils and Indian spices.
- It is delicious and highly flavorful.
- This Panchmel Dal recipe is made without onion and garlic.
- The dal is best served with Paratha, Naan, or Rice.
Lentils For Rajasthani Panchmel Dal
I have used all the lentils in equal amounts for this Panchmel Dal. They provide a deliciously nutty taste to this dish. However, you can adjust the amount of each lentil to your taste preference.
- Chana Dal (Split Bengal Gram): This dal is closely related to the chickpea family. It is packed with protein and helps reduce cholesterol levels in the bloodstream. It is also suitable for diabetic patients. Check out this wholesome Chana Dal Fry (No Onion No Garlic) recipe.
- Sabut Moong (Whole Green Gram): Moong beans are incredibly versatile, and we can use them in many recipes, from salad to soup. They are light on the stomach and have lots of health benefits. These beans are one of the best sources of plant-based protein. Also, they are high in essential vitamins and minerals. You can also use split green gram or moong dal instead of the whole Moong. You can also check out this Whole Green Moong Dal recipe.
- Dhuli Urad Dal (Split Black Gram): Urad dal has many health benefits. It is also considered a perfect health package for pregnant women. It contains protein, vitamin B, iron, folic acid, calcium, and other vital minerals. This dal is very popular in India; we can make many recipes from it. Check out this delicious Amritsari Sookhi Dal recipe.
- Toor Dal/Arhar Dal (Split Pigeon Peas): This dal is very popular in India, and almost every household has this dal as a staple food. It is high in folic acid and very light on the stomach, helping digestion. As a Gujarati, this dal is essential in my house, and we make our famous Gujarati Dal using Toor dal.
- Sabut Masoor Dal (Whole Brown Lentils): This dal is power-packed with many health and nutritional benefits. It has constituted an essential part of Indian cuisine. It is high in protein and dietary fiber. There are also other varieties of Masoor Dal, like red lentils and green lentils. You can choose either one for this recipe.
Other Ingredients and Notes
- Ghee: I like to cook the dal using ghee for the best flavors, but you can use oil for a vegan diet. You can also use salted or unsalted butter.
- Asafoetida: It adds an earthy flavor to the dal. But you can skip it if you want.
- Whole Spices: I used whole dry red chilis and cloves. You can add more whole spices of your choice, such as cardamom, cinnamon, and bay leaf.
- Ginger and Green Chilis: Add to taste.
- Seeds: Cumin seeds add a pleasant, earthy flavor to the dal.
- Ground Spices: We need only a few pantry staple ground spices, such as turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.
- Tomatoes: Use ripe tomatoes, and you can adjust the amount of tomatoes to your taste.
- Lemon Juice: It enhances the flavors of dal. Squeeze the juice to taste.
- Coriander Leaves: For more flavor, use freshly chopped coriander leaves. You can also add Kasoori Methi if you like.
How To Make Rajasthani Panchmel Dal
Cooking The Lentils
- Mix all the dals and rinse thoroughly until the water runs clear.
- Soak the dals in three to four cups of water for at least two to four hours.
- Drain the water and add the dals to the pressure cooker.
- Add three cups of water, salt, and turmeric powder.
- Cook the dals until thoroughly cooked, but do not overcook them; they should be intact.
- Alternatively, you can boil dals in a large pot until thoroughly cooked.
Making the Rajasthani Panchmel Dal
- Heat Ghee or oil in a pan.
- Add the cumin seeds, cloves, and red chilis.
- When the cumin seeds start sizzling, add the asafoetida, green chili, and ginger paste and saute for a few seconds.
- Add the chopped tomatoes and mix well.
- Add cumin and coriander powder, red chili powder, and Garam masala.
- Mix well and continue cooking.
- Cook the tomato mixture until the tomatoes are soft and Ghee or oil separates from the sides.
- Add cooked dals.
- Mix well and add salt to taste, as well as more water as required.
- Continue cooking for 8-10 minutes, stirring occasionally.
- If your dal becomes thick, you can add more water to adjust the consistency. Also, adjust the salt and seasonings if required.
- Squeeze lemon juice to taste and add chopped coriander leaves.
- Mix well and transfer to a serving bowl.
Serving Suggestions
- To keep the whole meal light and comforting, serve Panchmel Dal with Jeera Rice (Restaurant Style) / Indian Cumin Rice or plain rice.
- You can also serve this Dal with Roti, Paratha, or Whole Wheat Kulcha (No Yeast) / Kulcha On Tawa.
- However, for a larger meal, you can have this Dal as a side dish with vegetable curry or Paneer Curry of your choice.
Suitable For Special Diets
- No Onion, No Garlic: The dal is without onion and garlic. However, it is full of flavors and very delicious. So whether you consume onion and garlic or not, this dal is a must-try recipe.
- Vegan Recipe: This Rajasthani dal is power-packed with plant-based protein and other nutrients. Use oil in the recipe instead of Ghee to make it vegan.
- Jain Recipe: This dal is a no-onion, no-garlic recipe and is perfect for the Jain diet. I have used fresh ginger in the recipe, but you can skip the ginger to make it a strict Jain food. And if you wish, you can use a pinch of dried ginger powder instead.
Recipe Tips
- Soaking: It is essential to soak all the lentils for at least 2 to 4 hours. Soaking helps them to cook faster and more evenly.
- Cooking: Pressure cook the lentils until soft and thoroughly cooked but still intact. When you press them with a finger, you should be able to mash them easily without resistance. However, you can also cook in the Instant Pot instead of a pressure cooker. Or, boil the dal in enough water in a large pot until thoroughly cooked.
- Consistency: Rajasthani Panchmel Dal will thicken upon cooking and simmering, so add water as required to adjust the desired consistency.
- Storing The Leftovers: Panchmel Dal can be stored in the refrigerator for two days. Reheat the dal before serving, and add more water if the consistency seems thicker and dry.
More Comforting Dal Recipes
Recipe Card
Rajasthani Panchmel Dal (No Onion No Garlic)
Rajasthani Panchmel Dal is a mixture of five distinct types of lentils or dals. Each dal is different in texture, but all dals blend amazingly together, making this Rajasthani Dal a highly nutritious and delicious meal!
Video
Ingredients
For Cooking Dals
- ¼ cup split Bengal gram (Chana Dal)
- ¼ cup whole green gram (Sabut Moong)
- ¼ cup split back gram (Dhuli Urad Dal)
- ¼ cup split pigeon peas (Toor Dal/ Arhar Dal)
- ¼ cup whole brown lentils (Sabut Masoor Dal)
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- 3 – 4 cups water
For Rajasthani Panchmel Dal
- 2 tablespoon ghee (or oil for a Vegan diet)
- ½ teaspoon cumin seeds
- 4-5 cloves
- 2 dried red chilis
- A pinch of Hing (optional)
- 1 teaspoon green chili paste
- 1 teaspoon ginger paste
- 2 tomatoes finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder (or to taste)
- ½ teaspoon Garam masala
- Salt to taste
- ½ cup water or as required
- lemon juice to taste (optional)
- 2 tablespoon fresh coriander leaves finely chopped
Instructions
Cooking The Lentils
- Mix all the dals and rinse them thoroughly until water runs clear. Soak dals in three to four cups of water for at least two to four hours.
- Drain the water and add the dals to the pressure cooker. Add three cups of water, salt, and turmeric powder. Pressure cook the dals until thoroughly cooked but intact; they should not be mushy.
- Alternatively, you can boil dals in a big pot until thoroughly cooked.
Making The Rajasthani Panchmel Dal
- Heat Ghee or oil in a pan. Add the cumin seeds, cloves, and red chilis. When the cumin seeds sizzle, add the asafoetida, green chili, and ginger paste and saute for a few seconds.
- Add the tomatoes and mix well. Next, add cumin powder, coriander powder, red chili powder, and Garam masala. Mix well and continue cooking.
- Cook the tomato mixture until the tomatoes are soft and Ghee or oil separates from the sides.
- Add cooked dals. Mix well and add salt to taste and water as required. Continue cooking for 8-10 minutes, stirring occasionally. If your dal gets thicker, add more water to adjust the consistency.
- Squeeze lemon juice to taste and add chopped coriander leaves. Mix well and transfer to a serving bowl. Serve hot with Roti, Paratha, or Rice.
Notes
- Soaking: It is essential to soak all the lentils for at least 2 to 4 hours. Soaking helps them to cook faster and more evenly.
- Cooking: Pressure cook the lentils until soft and thoroughly cooked but still intact. Pressing them with a finger lets you mash them easily without resistance. However, you can cook in the Instant Pot instead of a pressure cooker. Or, boil the dal in enough water in a large pot until thoroughly cooked.
- Consistency: Rajasthani Panchmel Dal will thicken upon cooking and simmering, so add water as required to adjust the desired consistency.
- Storing The Leftovers: Panchmel Dal can be stored in the refrigerator for two days. Reheat the dal before serving, and add more water if the consistency seems thicker and dry.
Nutrition (Approximate Values)
Calories : 271kcalCarbohydrates : 36gProtein : 13gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 19mgSodium : 310mgPotassium : 382mgFiber : 13gSugar : 2gVitamin A : 362IUVitamin C : 6mgCalcium : 73mgIron : 4mg
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Mansi Patel says
This is such hearty healthy recipe. Our entire family loves it. We make this almost once in a month.
Jigna says
Hi Mansi, same here! We love this Dal, and I also make it often. I am glad your family enjoys this recipe!