Bringing a twist to ‘niramish shonibar’ with a recipe from the land of the Maharajas
Panchmel Dal or Panchratan Dal is a traditional Rajasthani mixed lentil recipe that includes five different lentils, and is often served along with Bati, thus making the famous combo of Dal-Bati-Churma.
These days I am a huge fan of one-pot recipes, and if they turn out to be lentil recipes then I am surely going to bookmark those. This Rajasthani Panchmel Dal or Panchratna Dal recipe cropped up to me when I was doing my previous month’s grocery shopping and saw mixed lentils in the product list.
In full disclosure, this mixed dal recipe isn’t 100% authentic Rajasthani Panchmel Dal recipe, or one that is straight from any Marwar kitchen. BUT, hear me out, this one is damn delicious! This is a no-onion recipe where the lentil have been cooked in minimal spices.
How to make Rajasthani Panchmel Dal?
Before trying this way, I tried making this mix dal with Onions, and I will confess that I didn’t like that even a bit. In my opinion, there are a few recipes which are better left done without onions. So, I went full throttle with Garlic in this Rajasthani mixed dal recipe.
Let’s see what are the ingredients required for this Panchratan Dal or Panchemel Dal recipe.
How to make Panchmel Dal – Ingredients list
- Mixed Dal comprising of Hari Moong (Green Lentils), Masoor (Red Lentil), Arhar (Split Pea), Chana (Bengal Gram) & Urad Chilka (White Lentils)
- Garlic & Ginger
- Tomatoes
- Spices like Carraway Seeds, Hing, etc
- Powdered Spices like Turmeric, Cumin, Coriander, etc.
I have a superb Punjabi Dal Makhani recipe on my blog, which has taught me the importance of cooking North Indian recipes without Onion.
If you are looking for a couple more easy Dal Recipes, here are few from my blog.
- Dhaba-style Punjabi Dal Makhani Recipe
- Cholar Dal Recipe│Bengali Chana Daal Recipe
- Kacha Aam Dal | Bengali Green Mango Dal Recipe
- Rajma Masala | Kidney Beans Curry Recipe
- Bengali Motor Dal Recipe
- Bengali Kancha Mung Dal
- Musur Dal Sheddho
- Radhaballavi or Urad Dal Kachori
- Kolai Dal or Biulir Dal Recipe
- Bengali Arhar Dal recipe with Onion-Tomato Spice Mix | Spicy Bengali Toor Dal recipe
- Arhar Dal Recipe in Bengali style with Hing & Panchphoron
Are you a Pinterest lover?
If you are then you are in luck because I have an entire Pinterest Board dedicated to Dal Recipes or Indian Lentil Recipes. You can check it out through this link.
So, let’s get started with the Rajasthani Panchmel Dal, shall we?
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
Panchmel Dal or Panchratan Dal is a traditional Rajasthani mixed lentil recipe that includes five different lentils, and is often served along with Bati, thus making the famous combo of Dal-Bati-Churma.
- 1 cup Mix Dal or, ¼ cup of each dals (Hari Moong, Masoor, Arhar, Chana & Urad Chilka)
- 6 tbsp Mustard Oil
- ½ tsp Carraway Seeds
- ¼ tsp Hing
- 4 Tomatoes pureed Large
- 10 Cloves of Garlic
- 2 inches Ginger
- 1½ tbsp Coriander powder
- 1 tbsp Cumin Powder
- 1 tsp Garam Masala powder
- 1 tsp Red Chili powder
- 2 tbsp Ghee
- ½ cup Coriander leaves for garnish
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Pressure cook the dal with salt, turmeric powder and a drizzle of mustard oil. Allow 4-5 whistles and let the pressure cooker cool on its own. If the dal isn't cooked yet, allow 2-3 whistles more.
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Heat Mustard oil and ghee in a pan and temper it with Hing and Carraway Seeds (Shahi jeera). As they splutter, add the tomato puree, grated and ginger and garlic. Fry this on medium heat.
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As it reduces in half, add the powdered spices and fry for next 4-5 minutes.
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Now, add the cooked dal in the mix and stir. Lower the heat and let it simmer for next 5-7 minutes. However, give it a stir from the bottom in every minute, other wise it will stick to the bottom and burn.
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Check for the salt at this stage. Add the chopped Coriander leaves and serve.
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