Rajasthani Panchmel Dal


Rajasthan and its cuisine are very appealing in general to every one in India. This dal is widely used in Marwari families.

As the name suggests, it is made with 5 types of lentils mixed together dressed with aromatic & tasty tempering.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

25 mins                    20 mins                     45 mins                     3-4 Serving


Spilt pigeon pea (arhar/toor dal) – ¼ cup

Gram dal (chana dal) – ¼ cup

Split black dal (urad dhuli dal) – ¼ cup

Whole moong dal (sabut moong dal) – ¼ cup

Split red lentils (masoor) – ¼ cup

Tomato – 2 large (finely chopped)

Ginger – 1 inch (paste)

Green chili – 1 (finely chopped)

Green coriander – 2 tablespoon

Cloves – 2

Dried red chili – 2

Salt per taste

Cumin seeds – ½ teaspoon

Asafetida – 1 large pinch

Turmeric powder – ¼ teaspoon

Chili powder – ¼ teaspoon

Garam masala – ¼ teaspoon

Ghee (clarified butter) – 3 tablespoon


  • Wash and soak all dals together for at least 2-3 hours, then boil pressure-cook them with salt, water & turmeric powder.
  • Heat ghee in a pan or wok and add cloves & whole red chili and cumin seeds & asafetida, fry till the cumin seeds start to splitter, add chopped green chili & ginger paste. Fry for another 1-2 minutes.
  • Now add the dry powdered spices – coriander powder, chili powder, salt & tomatoes and fry till the oil separates from the mix.
  • Add the cooked dal & garam masala to this mix and let it simmer on low heat for at least 3-4 minutes for the spices to blend in well with dal.

Note: Panchmel dal is ready to serve, garnish with fresh chopped green coriander. Can be served with chapatti, roti & rice.

Happy Cooking!!

Picture courtesy: (nice pic)

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