
How to Make Panchratna Dal/ panchmel dal recipe

Today I will share a very simple and nutritious recipe; How to Make Panchratna Dal/ panchmel dal recipe, which is a Rajasthani delicacy and a protein-packed lentil dish. Panchratna Dal uses five dals; toor dal/pigeon peas, moong dal/green gram, channa dal/Bengal gram, masoor dal/red lentils, and urad dal/black gram with simple onion and tomato base and different spices.
Equipment used
- Pressure cooker
- Mixing bowl
- Spatula
- Kadai
- Small pan
Ingredients
- Toor dal/ pigeon peas-2 Tbsp
- Moong dal/green gram-2 Tbsp
- Chana dal/Bengal gram-2 Tbsp
- Masoor dal/red lentils-2 Tbsp
- Urad dal/black gram-2 Tbsp
- Ginger-garlic paste-1 tbsp
- (Chopped) onion-1
- (Chopped) tomato-1
- Bay leaves-2
- Cinnamon-1/2 inch stick
- Cloves-5
- Turmeric powder-1 tbsp
- Cumin coriander powder-1 tbsp
- Red chili powder-1/2 tbsp
- Asafoetida/Hing-1/4 tbsp
- Cumin-1/2 tbsp
- Ghee-2 tbsp
- Coriander leaves (chopped)-2 tbsp
- Salt to taste
How to Make Panchratna Dal/ panchmel dal recipe
In a mixing bowl take all five types of dal,

Wash the dal well

Now put them in a pressure cooker

Add salt and hing


Add bay leaves

Close the lid and go for 2 whistles on a low flame

Release the pressure and open the lid and check the dal

Heat ghee in a Kadai, and add cinnamon, cloves, and cumin seeds for tempering

Now add the chopped onion and sauté them till they become soft and translucent

Add ginger-garlic paste and sauté them for a minute

Now add chopped tomato and stir them till they become soft

Add coriander-cumin powder

Now add the turmeric powder, red chili powder, and salt to taste

Stir them till the raw smell of the spices goes off

Add the boiled dal and mix them well


If the consistency of the dal is much thick, then add little warm water to make it required consistency

Heat ghee in a tadka/small pan

Add cumin and red chili for tempering

Spread them over the mixed dal and mix them


Transfer them to a serving bowl and serve hot with rice or roti.
