Panchmel Dal, also known as Panchratna Dal, is a wholesome and comforting Rajasthani dish made by combining five different types of lentils. The word “Panchmel” translates to “a mix of five,” and this dal truly lives up to its name, offering a rich combination of taste, texture, and nutrition in every spoonful.
Traditionally, this dal is served as part of the iconic Dal Baati Churma platter—a royal and rustic meal popular across Rajasthan. However, Panchmel Dal is a versatile dish that can easily stand on its own. It pairs wonderfully with steamed rice, jeera rice, soft rotis, or even bajra roti, making it suitable for both everyday meals and festive occasions.
A mix of five lentils creates a flavorful, protein-rich, and nutrient-dense dish with great texture and depth.
Tempered with aromatic spices, onions, tomatoes, and a generous drizzle of desi ghee, Panchmel Dal becomes a rich, satisfying comfort food that warms both the body and soul. Whether you’re preparing a festive thali or looking for a protein-packed vegetarian dinner, this dal is a delightful addition to your menu.
What Is Panchmel Dal?
The word “Panchmel” comes from two Hindi words—“Panch” meaning five and “Mel” meaning mix or combination. True to its name, Panchmel Dal is a traditional Indian lentil dish made by blending five distinct types of dals, resulting in a hearty, flavorful preparation that’s as nutritious as it is comforting.
Also known as Panchratna Dal, Panchkuti Dal, or simply Rajasthani Dal, this dish holds a special place in the rich culinary heritage of Rajasthan. It’s an essential component of the legendary Dal Baati Churma meal, where the creamy dal perfectly complements the dense, baked wheat baatis and sweet crumbled churma.
One of the defining features of Panchmel Dal is its generous use of ghee, which not only enhances the flavor but also gives the dal a rich, indulgent texture. The nutty aroma of ghee mingles beautifully with the tempering of cumin, garlic, and spices, adding a luxurious depth to the dish. However, if you’re planning to make this dal part of your everyday meal, you can easily reduce the quantity of ghee or opt for a healthier alternative like neutral cooking oil. It still turns out delicious, though the richness may vary slightly.
Whether served during a festive feast or as a comforting meal on a quiet evening with rice or roti, Panchmel Dal strikes the perfect harmony between flavor, culture, and wholesome nutrition, earning its place as a cherished classic in Indian home cooking.
You’ll Love This Panchratna Dal
Taste & Texture
Panchmel Dal delivers a medley of flavors and textures in every bite. It has a medium spice level, but the heat can be easily adjusted to suit your personal taste. The blend of five dals results in a slightly creamy and hearty texture, especially due to the richness of urad dal. What truly sets this dal apart is the aromatic depth and richness brought in by a generous spoonful of ghee, making it both comforting and indulgent.
Unlike dals heavily reliant on multiple masalas, this one celebrates the natural flavors of the lentils. With only a handful of basic spices—mainly turmeric, red chili powder, and coriander powder—the earthy, nutty character of the lentils shines through, creating a soul-satisfying meal.
Nutritious and Practical
Rich in plant-based protein, this dal serves as a great dietary choice for vegetarians. To turn it into a complete protein, always pair it with a grain—be it rice, roti, millet, quinoa, or paratha. Together, they form a balanced and nourishing meal that’s both filling and sustaining.
Panchmel Dal is also a great lunchbox option for both kids and adults. Pack it with steamed rice in a separate container, and you’ve got a wholesome, comforting meal that travels well and stays delicious even after a few hours.
It’s also perfect for meal prep. Make a larger quantity, enjoy some fresh, and store the rest in the fridge for up to 3–4 days, or freeze for those busy or lazy days when you need something warm, healthy, and satisfying without much effort.
Ingredient Notes:
- Toor Dal (Arhar or Tuvar Dal) – Split pigeon peas form the base of many Indian dals and bring a mild, nutty flavor with a creamy texture.
- Chana Dal – Split Bengal gram adds body and bite to the mix, along with a slightly sweet and earthy taste.
- Moong Dal – This yellow split lentil, derived from green gram, is gentle on the stomach and known for its quick cooking time, adding a delicate softness to the dal.
- Masoor Dal – These red lentils cook quickly and lend a smooth consistency and subtle sweetness.
- Urad Dal (Split, skinless) – This lentil adds a touch of creaminess and richness, making the dal slightly thick and hearty.
Other Key Ingredients:
- Ghee (Clarified Butter): Essential in Rajasthani cooking, ghee imparts a distinct aroma and deep flavor, giving the dal its signature richness.
- Cloves: A couple of cloves are added to the tempering to infuse warmth and subtle spice.
- Cumin Seeds: A common tempering ingredient, cumin seeds offer digestive benefits and a toasty, nutty note.
- Hing (Asafoetida): Just a pinch aids digestion and enhances the flavor with its unique pungency.
- Onion: Red onions are ideal for Indian recipes, but yellow or white can be used if that’s what you have.
- Ginger-Garlic: Use freshly crushed paste or store-bought, plus a few thin slices of ginger for a fresh bite.
- Green Chili: A slit green chili adds gentle heat; you can remove it before serving.
- Tomatoes: Opt for Roma or plum varieties, as their firm and meaty texture with low moisture content helps build a thick, flavorful base for the dal.
- Spices: Just turmeric, red chili, and coriander powder—enough to enhance without overpowering the lentils.
How To Make Panchmel Dal Recipe
Pressure Cooking Dal:
1) Rinse and prepare the lentils:
Place the five types of lentils—toor dal, chana dal, moong dal, masoor dal, and urad dal—into a large mixing bowl. Rinse them thoroughly under running water, gently rubbing them with your fingers to release any dirt or surface starch. Repeat this process 2 to 3 times or until the water runs clear. Proper rinsing is key for a clean, smooth dal texture. After thoroughly rinsing, drain the water and place the lentils into a pressure cooker to begin the cooking process. Add salt and turmeric powder to enhance flavor and give the dal a beautiful golden color.
2) Add water and stir:
Pour in enough water to cover the lentils generously, usually about 2½ to 3 cups depending on your desired consistency. Gently mix the contents to ensure the turmeric and salt are distributed uniformly throughout the lentils. This helps the seasoning get absorbed as the lentils cook.
3) Cook the lentils:
Secure the lid on the pressure cooker and cook the dal over medium heat for 4 to 5 whistles. This ensures the dals break down properly and become soft and tender. For Instant Pot users: Set it to Manual (Pressure Cook) mode for 10 minutes on high pressure. This contemporary approach delivers consistent results with minimal effort and greater precision.
4) Check the consistency:
Let the pressure release on its own before unlocking the lid. Once opened, you’ll find that the moong, masoor, urad, and toor dals have become soft and creamy. The chana dal, on the other hand, usually holds its shape, adding a subtle bite and contrast in texture that makes the dal more hearty and satisfying.
Making Panchmel Dal Recipe:
5) Prepare the tempering (tadka):
In a heavy-bottomed pan, heat ghee over medium heat. Once it’s hot and begins to shimmer, add cloves and sauté for about 30 seconds, or until they release a warm, aromatic fragrance. Next, add cumin seeds and allow them to sizzle and pop slightly, infusing the ghee with their earthy flavor. Quickly sprinkle in a generous pinch of hing (asafoetida), which not only boosts the aroma but also aids in digestion, enhancing the overall flavor profile of the dal.
6) Sauté onions:
Without delay, add the finely chopped onions to the pan. Sprinkle a pinch of salt over them—this helps draw out moisture and accelerates the cooking process. Stir occasionally to ensure they cook evenly.
7) Cook until translucent:
Keep sautéing the onions for about 4 to 5 minutes, until they soften and take on a translucent or pale pink hue, indicating they’re perfectly cooked. This step is crucial for developing the base flavor of the tadka.
8) Add ginger-garlic paste:
Add the ginger-garlic paste and sauté for around a minute, stirring constantly to prevent it from sticking to the pan. Sauté until the raw scent fades away and the paste begins to emit a deep, appetizing aroma, signaling that it’s perfectly cooked.
9 & 10) Add spice powders:
Next, add the red chili powder and coriander powder, mixing thoroughly so the spices blend uniformly into the mixture, infusing it with rich flavor and vibrant color. Mix well and cook for a minute so the spices bloom and blend into the mixture. If the masala looks dry or starts sticking to the bottom, add a tablespoon of water to keep it moist and prevent burning.
11 & 12) Add tomatoes and aromatics:
Add the chopped tomatoes to the pan, followed by thinly sliced ginger and a slit green chili. Cook everything together until the tomatoes soften thoroughly and break down into a thick, flavorful base, forming a rich and well-spiced gravy.
13) Add cooked dal:
Pour the cooked lentils into the pan. Add additional water as needed to adjust the consistency, whether you prefer it thick and hearty or slightly runny.
14) Final simmer:
Mix everything well and let the dal simmer gently for 5 minutes, allowing all the flavors to blend beautifully. Once done, turn off the heat.
Expert Tips For Panchmel Dal Recipe
1. No need for all five dals:
Don’t worry if you’re missing a few lentils. You can still make a delicious version of Panchmel Dal using any 2 or 3 dals you have at home. While the traditional recipe calls for five different types, a smaller mix still delivers a hearty and satisfying dish with plenty of flavor and nutrition.
2. Lighten it up:
Want a healthier or lighter version? Simply reduce the quantity of ghee used in the tadka, or substitute it entirely with a neutral cooking oil like sunflower or canola oil. While ghee gives the dal its signature richness, this adjustment still yields a flavorful and comforting result, ideal for everyday meals.
3. Adjust the spice level:
- The recipe as written provides a medium-spicy flavor.
- For a milder version, cut back on the quantity of green chilies and red chili powder.
- For extra heat, increase only the green chilies to preserve the balance of dry spices.
- This flexibility makes the dish suitable for a range of palates, from kids to spice lovers.
4. Soak for better digestion and quicker cooking:
If time permits, soak the mixed lentils for 20 to 30 minutes before cooking. This short step not only speeds up the cooking time but also enhances the absorption of nutrients and improves digestibility, especially helpful for those with sensitive stomachs.
Serving Ideas:
1. Traditional Pairing with Baati:
Panchmel Dal is a signature component of the classic Rajasthani dal-baati-churma trio. The smoky, ghee-laden baatis soak up the flavorful dal beautifully, creating a rustic and comforting meal that’s perfect for festive occasions.
2. With Steamed or Jeera Rice:
If you’re looking for a simpler, everyday option, serve Panchmel Dal with steamed basmati rice or jeera rice. The mild spiced rice complements the rich and hearty dal, making it a wholesome lunch or dinner choice.
3. Enjoy with Indian Breads:
This protein-packed dal also goes wonderfully with soft phulkas, roti, or parathas. It’s a great way to enjoy a lighter version of the meal without compromising on flavor.
4. Build a Complete Thali:
- To turn this into a well-rounded traditional Indian meal, serve Panchmel Dal with:
- A side of crunchy salad
- Roasted or fried papad
- A spoonful of mango pickle for tang
- A refreshing glass of chilled chaas (buttermilk) is the perfect way to round off the meal, helping to cleanse the palate and aid digestion.