Dal Panchmel

Dal Panchmel

Prep: 8 hours

Cook: 30 minutes

Method: Easy

Course: Dal and Kadhi

Type: Rajasthani

The Rajasthanis love their dal full of flavour and spice and this is an excellent example


  • Split Bengal gram (chana dal) 2 tbsps
  • Whole green gram (sabut moong) 2 tbsps
  • Split skinless black gram (dhuli urad dal) 2 tbsps
  • Split pigeon peas (toor dal) 2 tbsps
  • Whole red lentils (sabut masoor) 2 tbsps
  • Sunflower oil 1 tbsp
  • Cumin seeds ½ tsp
  • Garlic, finely chopped 1 tsp
  • Medium onion, finely chopped ½
  • Red chilli powder ½ tsp
  • Coriander powder ½ tsp
  • Garam masala powder ¼ tsp
  • Cumin powder ¼ tsp
  • Asafoetida ½ tsp
  • Medium tomato, finely chopped ½
  • Salt to taste
  • Lemon juice 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp


  • Mix all the dals in a bowl, wash well and soak in sufficient water overnight.
  • Drain, and put into a pressure cooker. Add 1½ cups water and cook under pressure till 3 whistles are given out. Drain the dals and reserve the cooking liquor.
  • Heat oil in a deep non-stick pan, add cumin seeds and garlic and saute for 2 minutes. Add onion and saute till light brown.
  • Add red chilli powder, coriander powder, garam masala powder, cumin powder and asafoetida and mix well. Saute till the oil begins to leave the masala.
  • Add tomato and mix and saute till it turns pulpy.
  • Add the boiled mixed dals along with the reserved liqueur and mix well. Add more water as required to get the right consistency. Add salt and mix and simmer for 4-5 minutes.
  • Transfer into a serving bowl, drizzle lemon juice and garnish with coriander leaves and serve hot.