Rajasthani Panchmel Dal is a hearty, wholesome, and comforting Indian lentil dish made with five different dals simmered together with tomatoes, aromatic spices, and fresh herbs. This No Onion, No Garlic version is every bit as flavorful as the traditional recipe and makes a satisfying meal with rice or Indian flatbread.
The beauty of Panchmel Dal lies in the combination of different lentils. Each dal contributes its own texture and flavor, creating a rich, creamy, and delicious dish that is both nutritious and comforting. Whether you’re preparing an everyday family meal or a festive Rajasthani-inspired dish, this dal is always a wonderful addition to the table.
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What is Panchmel Dal?
Panchmel Dal, also called Panchratna Dal, is a traditional Rajasthani lentil dish made with five varieties of lentils. The word Panch means five, while Mel means mixture.
Unlike many Indian dals that use only one type of lentil, Panchmel Dal combines several dals, allowing each one to contribute its own texture, flavor, and nutritional benefits. The result is a wonderfully balanced dish that is creamy, hearty, and incredibly satisfying.
Comforting Rajasthani Panchmel Dal Without Onion and Garlic
Dal is an everyday staple in many Indian homes, and for good reason. It is nourishing, economical, and incredibly versatile. Since we prepare lentils so often, I always enjoy making different varieties to keep our meals interesting.
Panchmel Dal, also known as Panchratna Dal, is one of my favorite traditional Rajasthani recipes. It combines five different lentils that cook together beautifully while still retaining their individual textures. The tomatoes and simple Indian spices create a flavorful gravy without requiring onion or garlic.
I especially love serving this dal with Jeera Rice, but it is equally delicious with fresh roti, paratha, or naan. It is one of those comforting meals that never disappoints, whether served for a simple weekday lunch or a relaxed weekend dinner.
Protein-Rich Panchmel Dal
Dal is something I cook several times every week, and Panchmel Dal is one recipe I never get tired of making. I love how five simple lentils transform into such a hearty and satisfying meal with just a handful of everyday spices.
Since my kitchen is completely No-Onion, No-Garlic, I wanted to create a Panchmel Dal that remained true to its comforting Rajasthani flavors without relying on either ingredient. The tomatoes, ginger, whole spices, and ghee create a wonderfully balanced flavor that makes this dal taste rich without being heavy.
Whenever I make this recipe, I almost always pair it with rice because the combination reminds me of comforting family meals back home. I hope this Panchmel Dal becomes one of those dependable recipes that you return to again and again.
Why You Will Love Panchmel Dal
- Made with five wholesome lentils for incredible flavor and texture.
- Naturally high in plant-based protein and fiber.
- Completely no onion and no garlic.
- Easily adaptable for vegan and Jain diets.
- Simple pantry ingredients.
- Comforting enough for everyday meals.
- Great for meal prep and leftovers.
- Pairs beautifully with rice, roti, naan, or paratha.
- Authentic Rajasthani flavors with minimal effort.
Ingredients You’ll Need
The Five Lentils
One reason this dal is so delicious is the combination of five different lentils. I like using equal quantities of each, but you can slightly adjust the proportions based on your preference.
- Chana Dal (Split Bengal Gram): Chana dal adds a pleasantly nutty flavor and a slightly firm texture to the dish. It also adds plenty of protein and fiber.
- Sabut Moong (Whole Green Gram): Moong provides an earthy flavor while remaining light and easy to digest. If needed, split moong dal also works well.
- Dhuli Urad Dal (Split Black Gram): Split urad dal becomes soft and creamy after cooking, giving the dal a richer consistency.
- Toor Dal (Split Pigeon Peas): Toor dal is one of the most common dals used in Indian cooking. It cooks beautifully and gives the gravy a naturally creamy texture.
- Sabut Masoor Dal (Whole Brown Lentils): Masoor dal holds its shape well while adding a lovely bite and earthy flavor. Red lentils or green lentils can also be substituted if necessary.
Other Ingredients
- Ghee: Ghee gives authentic richness and enhances the overall flavor. For a vegan version, simply replace it with oil.
- Asafoetida (Hing): A small pinch adds wonderful depth of flavor.
- Whole Spices: Cumin seeds, cloves, and dried red chilies create the aromatic base. If you enjoy whole spices, you may also add a bay leaf, cinnamon stick, or green cardamom.
- Ginger and Green Chili: Fresh ginger and green chili provide warmth and freshness. Adjust both according to your spice preference.
- Tomatoes: Use ripe, juicy tomatoes for the best flavor. They create the entire base of the gravy in this recipe without onion and garlic.
- Ground Spices: Turmeric, coriander powder, cumin powder, red chili powder, and garam masala are simple pantry spices that provide classic North Indian flavor.
- Lemon Juice: A squeeze of fresh lemon brightens the flavors beautifully before serving.
- Cilantro: Fresh cilantro leaves add freshness and complete the dish.
How To Make Rajasthani Panchmel Dal
Cooking The Lentils
- Wash all five lentils thoroughly until the water runs clear.
- Soak them in plenty of water for 2 to 4 hours.
- Drain the soaked lentils and transfer them to the pressure cooker.
- Add three cups of water, salt, and turmeric powder.
- Pressure-cook the dals until tender and thoroughly cooked.
- The lentils should be cooked through but still retain their individual shape.
- 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 chilies.
- When the cumin seeds start sizzling, add the asafoetida, green chili, and ginger paste and sauté 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, then add salt to taste and more water as needed.
- Continue cooking for 8-10 minutes, stirring occasionally.
- If your dal becomes too 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
Panchmel Dal is delicious served with:
- Jeera Rice
- Steamed Basmati Rice
- Roti or Chapati
- Plain Paratha
- Whole Wheat Kulcha
- Naan
For a complete Indian meal, pair it with:
- Paneer Curry
- Bombay Potatoes
- Papad
- Pickle
- Kachumbar Salad
Expert Tips For Perfect Rajasthani Panchmel Dal
Soak the Lentils Well: At least 2 hours helps them cook evenly and reduces cooking time. If you have extra time, soaking for 4 hours gives even better results.
Don’t Overcook the Lentils: Panchmel Dal tastes best when each lentil remains slightly distinct rather than turning into a complete puree.
Cook the Tomato Masala Properly: Allow the tomatoes to soften completely, and cook until the ghee begins to separate. This develops a much deeper flavor.
Adjust the Consistency: The dal thickens considerably as it simmers and even more after resting. So add hot water as needed to adjust the consistency.
Use Fresh Spices: Since this recipe uses only a few ingredients, fresh whole and ground spices make a noticeable difference.
Finish with Lemon Juice: Add lemon juice at the end ot brighten the flavors without overpowering the spices.
For a strict Jain Diet: If you don’t consume ginger, omit fresh ginger and add a pinch of dried ginger powder instead.
More Comforting Dal Recipes
Rajasthani Panchmel Dal (No Onion No Garlic)
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 chilies
- 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 cilantro, 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 chilies. When the cumin seeds sizzle, add the asafoetida, green chili, and ginger paste and sauté 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, 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 rice or Indian bread.
Notes
- Soak the Lentils Well: At least 2 hours helps them cook evenly and reduces cooking time. If you have extra time, soaking for 4 hours gives even better results.
- Don’t Overcook the Lentils: Panchmel Dal tastes best when each lentil remains slightly distinct rather than turning into a complete puree.
- Cook the Tomato Masala Properly: Allow the tomatoes to soften completely, and cook until the ghee begins to separate. This develops a much deeper flavor.
- Adjust the Consistency: The dal thickens considerably as it simmers and even more after resting. So add hot water as needed to adjust the consistency.
- Use Fresh Spices: Since this recipe uses only a few ingredients, fresh whole and ground spices make a noticeable difference.
- Finish with Lemon Juice: Add lemon juice at the end ot brighten the flavors without overpowering the spices.
- For a strict Jain Diet: If you don’t consume ginger, omit fresh ginger and add a pinch of dried ginger powder instead.
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!