Home RecipesDal (Lentils) Panchmel Dal Recipe | (Protein Rich + Fusion of Five Lentils)

Panchmel Dal Recipe | (Protein Rich + Fusion of Five Lentils)

by Pradeep Mamgain
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This recipe is known by many names such as dal panchvati, panchmel dal, and mixed Tadka dal fry. This Rajasthani dal is protein-packed and contains nutrients of five different lentils/dals.

Panchmel Dal Recipe | (Protein Rich + Fusion of Five Lentils)

The word “panch” means “five”. The five lentils that were used in this recipe are:

  • Split Black Gram
  • Split Yellow Peas
  • Split Pigeon Peas
  • Pink Lentils
  • Split Green Gram

Next time, if you get bored of eating the same dal every day then call for a change and make this delicious dal.

How to make panchmel dal

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  1. Soak split black gram, split yellow peas, split pigeon peas, pink lentils, and split green gram in water for 30 min.
  2. In a pressure cooker, pour water and then add bay leaf, coriander powder, salt, turmeric powder, minced ginger-garlic, and half of the tomatoes. Cook for about 3 whistles.
  3. Saute cumin seeds, cloves, black cardamom, black pepper, ginger, asafoetida, whole red chilies. 
  4.  Saute onions, green chilies, curry leaves, and remaining tomatoes.
  5. Add dry spices, boi lentils, garam masala, and coriander greens.
 Panchmel Dal Recipe:

Ingredients

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

  • lentils (split black gram, split yellow peas, split pigeon peas, pink lentils, and split green gram)
  • whole spices (cumin seeds, bay leaf, clove, black cardamom, black pepper seeds
  • dried spices (ground red chili, ground Kashmiri red chili, ground turmeric, ground coriander, mango powder, asafoetida (gluten free), and garam masala)
  • salt, clarified butter
  • and for the veggies:
    • garlic, ginger, green chilies, red chilies, onion, tomato, curry leaves, and coriander leaves
Nutrition Facts
Panchmel Dal Recipe | (Protein Rich + Fusion of Five Lentils)
Amount Per Serving
Calories 340 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 682mg30%
Potassium 695mg20%
Carbohydrates 56g19%
Fiber 21g88%
Sugar 5g6%
Protein 21g42%
Vitamin A 1015µg20%
Vitamin B6 1mg50%
Vitamin C 89mg108%
Vitamin E 1mg7%
Vitamin K 28µg27%
Calcium 124mg12%
Copper 1mg50%
Iron 7mg39%
Magnesium 87mg22%
Phosphorus 202mg20%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Watch – How to make panchmel dal at home

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A Few Final Thoughts

These thoughts are also available in the recipe card so that you can print them:

  • Serving: Serve it hot with naan, roti, or rice.
  • Caution: The number of whistles while cooking the dal depends on the pressure cooker and burner you are using. The dal should not be mushy.
Panchmel Dal Recipe | (Protein Rich + Fusion of Five Lentils)

If you are looking for more dal recipes then do check:

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Panchmel Dal: In this recipe, we will share with you how to make the famous panchmel/Panchratna dal recipe from Rajasthan using five types of lentils.Click to Tweet

Recipe Card

Panchmel Dal Recipe | (Protein Rich + Fusion of Five Lentils)

Panchmel Dal: In this recipe, we will share with you how to make the famous panchmel/Panchratna dal recipe from Rajasthan using five types of lentils.
5 from 4 votes
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Course: Dal (Lentils)
Cuisine: Indian
Keyword: mix dal, panchmel dal, panchratna dal
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 340kcal
Author: Pradeep Mamgain

SERVINGS

Hover the mouse pointer over the number displayed adjacent to the “Servings:” label above to invoke a slider; use the slider to adjust the values of the ingredients according to the specified servings.
Note: 1 cup = 250 ml | 1 tbsp = 15 ml | and 1 tsp | 5 ml

Ingredients

  • 80 grams split black gram
  • 60 grams split yellow peas
  • 60 grams split pigeon peas
  • 60 grams pink lentils
  • 60 grams split green gram
  • 2 pcs bay leaf
  • 7.5 grams ground coriander
  • 6.5 grams salt
  • 3.5 grams ground turmeric
  • 25 grams ginger-garlic minced
  • 70 grams tomatochopped
  • 10 grams clarified butter (ghee)
  • 3 grams cumin seeds
  • 5 pcs clove
  • 1 pc black cardamomblack
  • 10 pcs black pepper seeds
  • 5 grams ginger
  • 0.5 grams asafoetida(gluten free)
  • 2 grams red chiliwhole
  • 70 grams onionchopped
  • 4 grams green chilichopped
  • 8 pcs curry leaves
  • 2 grams ground red chili
  • 2 grams ground kashmiri red chili
  • 2 grams garam masala
  • 2 grams mango powder
  • 20 grams coriander leaves

Instructions

  • In a bowl, add split black gram, split yellow peas, split pigeon peas, pink lentils, and split green gram. Soak them in 2 cups of water for 30 minutes.
  • In a pressure cooker, add 2 cups of water. Now, add bay leaf, coriander powder, salt, turmeric powder, and minced ginger-garlic.
  • Add half of the tomatoes and let the water come to a boil.
  • Pour in the soaked lentils and then mix all the ingredients well.
  • Close the cooker’s lid and cook under pressure about 3 whistles.
  • Heat a Kadhai on medium heat and then pour in clarified butter.
  • Add cumin seeds, cloves, black cardamom, black pepper, ginger, asafoetida, whole red chilies, and then saute for 15 seconds.
  • Add chopped onions, saute until onions are translucent.
  • Add chopped green chilies and saute for 10 seconds.
  • Add curry leaves and saute for 10 seconds.
  • Add the remaining tomatoes and then saute for 10 seconds.
  • Add salt, turmeric powder, chili powder, kashmiri chili powder, and then mix all ingredients well.
  • Add some lentils cooking water and stir until oil separates from the masala.
  • Pour in the boiled lentils and mix well.
  • Add garam masala, mango powder, and coriander greens. Mix well and cook for 1 minute.

Recipe Video

NOTES

  • Serving: Serve it hot with naan, roti, or rice.
  • Caution: The number of whistles while cooking the dal depends on the pressure cooker and burner you are using. The dal should not be mushy.
 

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Nutrition

Calories → 340 kcal | Carbohydrates → 56 g | Protein → 21 g | Fat → 5 g | Saturated Fat → 2 g | Cholesterol → 6 mg | Sodium → 682 mg | Potassium → 695 mg | Fiber → 21 g | Sugar → 5 g | Vitamin A → 1015 µg | Vitamin B6 → 1 mg | Vitamin C → 89 mg | Vitamin E → 1 mg | Vitamin K → 28 µg | Calcium → 124 mg | Copper → 1 mg | Iron → 7 mg | Magnesium → 87 mg | Phosphorus → 202 mg | Zinc → 2 mg

This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.

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