Rajasthani Panchmel Dal

5 from 11 votes

This easy and tasty Rajasthani panchmel dal or panchratna dal has rich and hearty flavor from a blend of five varieties of lentils. It is pantry-friendly, weeknight friendly, and it is simply spiced with garam masala. Serve this dal with rice or roti.

Prep Time15

Cook Time15

Pressure cooking time15

Course: Dinner, Lunch, Main Course, Main/Dal

Cuisine: Indian

Diet: Gluten Free, Keto Vegan, Meatless, Vegan, Vegetarian

Servings:

Calories: 103kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

¼ cup toor dal (split pigeon peas)
¼ cup urad dal (blackgram lentils, the skinned white ones are best for this)
¼ cup chana dal (bengalgram dal)
¼ cup masoor dal (pink lentils)
¼ cup moong dal
2 bay leaves (optional)
2 teaspoon avocado oil or any neutral oil
1 teaspoon mustard seeds
2 dry red chili peppers (break into two. You can skip these and add cayenne or red pepper flakes to taste. If using cayenne, add it with the other ground spices)
1 medium onion (finely diced)
1 tablespoon ginger-garlic paste (use less or more based on your taste)
2 tomatoes (diced)
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamom (green cardamom)
½ teaspoon turmeric
1 teaspoon paprika (optional)
2 teaspoon garam masala
Salt to taste
2 tablespoon cilantro (finely chopped)

Instructions

Cook the dal with the bay leaves, if using, until really soft. In an Instant Pot pressure cook on high pressure for 10 minutes and do a manual release after 10 minutes or let the pressure release naturally. In an Indian-style pressure cooker, cook for four whistles of the pressure regulator. Make sure you cover the lentils with 2-3 inches of water at least before pressure cooking.
Heat the oil in a saucepan or dutch oven. Add the mustard and once it sputters, add the red chili peppers.
Next add the onions and saute them for about five minutes over medium-high heat or until they brown. Add some salt to help them along.
Add the ginger-garlic paste, stir fry for a few seconds, then add tomatoes and mix them in.
Add the turmeric, cumin, coriander, cardamom powders and the Kashmiri red chili powder or the paprika, if using. Saute for a minute to mix. Put a lid on the pot and let the tomatoes cook down until pulpy and soft.
Add the cooked lentils to the pot with any cooking water and stir to mix well.
Add water if necessary to thin the dal out to your liking. Bring it to a boil, lower the flame and let it simmer around 10 minutes so all the flavors merge. Sprinkle on the garam masala--start with less and add more per your taste.
Add salt as needed and garnish with cilantro. Serve hot.

Notes

Visual learner? Here's a link to my YouTube video of this Panchmel Dal.

Nutrition