Panchmel dal

Do you have a packet of split pigeon peas, moong dal, masoor dal, chana dal, and green lentils sitting around in your pantry?

Then let’s get cooking this Instant Pot Panchmel dal. This is hands-down one of the easiest recipes in my collection.

What is Panchmel Dal?

The name itself describes the dish. In the term Panchmel dal, panch translates to five in Indian, Mel means a mix or fusion, and dal means lentils. 

Combined, Panchmel dal means the fusion of five lentils.Panchratan Dal

Other names for Panchmel dal

Panchmel dal is also referred to as Panchkuti dal, Pancharatna dal, and since it is a signature dish of Rajasthan, therefore, it is also known as  Rajasthani Panchmel dal. 

This recipe of panchmel dal is a nutrient-dense superfood that is relatively easy to digest, and still very filling.

So what makes up this Rajasthani Panchmel dal?

This recipe features the ingredients you probably already have in your pantry and they are – Panchmel Dal  

» Tuvar dal –  Split pigeon peas
» Yellow Moong dal – Split mung bean without skin
» Chana Dal – Split yellow chickpea lentils
» Green Moong dal – Split green mung bean
» Red masoor dal – Split red lentils
» Onion, ginger, green chili, and tomatoes – must-have staples in Indian cooking. 
» Flavorings – salt, turmeric, red chili powder, coriander powder – all these spices gel together to lend this Panchmel dal some deep, earthy flavor.  
» Kasoori Methi – dried fenugreek leaves add a wonderful flavor.
» Ghee – enhances the overall taste and aroma of this dal. Panchratan Dal   

And of course, the final tempering of cumin seeds, mustard seeds, and hing that takes this Panchmel dal to a whole new level. 

How to cook Panchmel Dal in the Instant Pot?

This Panchmel dal is the most straightforward recipe you will ever make. It requires minimal cleanup and no extra dishes, all thanks to the Instant Pot!

1. Start by combining all the lentils in a large mixing bowl. Pour water and rinse the lentils by rubbing them between your fingertips. The water will become slightly dirty and cloudy. 

2. Drain this water and repeat the process until the water is relatively clean. Rinse the lentils and drain. Set aside. 

3. Start the Instant Pot in ‘SAUTE’ mode. Add ghee to the Instant Pot insert.  Once the ghee is hot, add cumin seeds – cook the cumin seeds for a few seconds. 

4. Add chopped ginger to the insert – cook for a minute. 

5. Add diced onions to the Instant Pot insert. Sauté for 2-3 minutes. 

6. Add green chilies. 

7. Add diced tomatoes. 

8. Stir in the dry spices – red chilies, turmeric powder, coriander powder, and salt to the insert. 

9. Mix to combine. Sauté the spices for a minute.

10. Add rinsed panchmel lentils to the insert. 

11. Pour in water. Panchratan Dal

12. Mix until blended. Panchmel Dal  

13. Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 8 minutes.

14. Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.

15. Pour water and adjust the consistency to your liking.

16. Press SAUTE mode again and simmer the dal for 4-5 minutes. As it starts to boil, turn the saute mode off. 

17. Prepare the tempering – heat ghee in a pan. Add hing, cumin seeds, and mustard seeds. As the seeds start to crackle, add the whole chilies and red chili powder to it. Stir to combine. Take it off the flame. 

18. Pour the tempering over the cooked dal.

19. Stir until well blended. 

20. Your Instant Pot Panchmel dal is ready. Crush kasoori methi in between your palms and sprinkle on the cooked dal. 

Pair the Instant Pot Panchmel dal with tandoori roti, vinegar onion, and methi paneer, create restaurant-style dining.

Cooking tips to consider!

» Use the right lentils for this Panchmel dal recipe. All the lentils used in this recipe are easy to digest and light on the tummy. 

» Want some greens? Be my guest. When the lentils are done cooking, toss in some chopped spinach in the end. Allow it to simmer for a few seconds and enjoy. 

» Do not swap red masoor dal and yellow moong dal with any other lentils. They both lend a considerably different texture to this Instant Pot Panchratna dal.

» For a pop of flavor – add a teaspoon of garlic to the onion-ginger squad.

» Like to add more spice – feel free to add another 1/2 teaspoon of red chili flakes to spice up the things.

» Don’t skip on the tempering – that extra time in the last is worth every effort.Panchratan Dal

» For vegan version – swap ghee for coconut oil.

Can you make this Panchmeal dal on Stovetop?

Of course, you can! To cook on the stovetop – 

• Pressure cook the rinsed lentils in an Indian pressure cooker for 3-4 whistles or until lentils are soft and tender.
• Set aside. 

• Prepare the first tempering – In a separate pan, add ghee.
• Once the ghee is hot, add chopped ginger, onions and sauté for 2-3 minutes on medium heat. 
• Stir in chopped tomatoes, along with all the spices. 
• Sauté until the tomatoes are soft and tender. 
• Stir in cooked dal and mix to combine. 
• Pour in extra water to adjust the consistency. 
• Cover and allow the Panchmel dal to simmer for 4-5 minutes on low heat. 

• Meanwhile, prepare the second tempering. 
• Combine hing, cumin seeds, mustard seeds, whole dried chilies, and red chili powder in a pan. 
• Pour over dal. Panchmel Dal
• Adjust the seasonings and serve hot. 

Now for some Faq’s

» Can you make this Panchmel dal in advance?
Sure thing! You can cook this Panchkuti dal a day in advance and refrigerate without the final tempering. Lentil texture and flavor improves with time. When ready to eat, do the tempering and serve hot.

» Do you need to soak the lentils?
Not at all! That’s the beauty of dal, no smoking is required, and they cook up pretty fast. 

» Can I use different lentils for Panchmel dal?
All the lentils in this Panchmel dal have similar cooking time. Swapping it with any other dal may result in uncooked or mushy lentils. Therefore, to match the cooking time, you can only use Urad dal as a substitute. That will give you perfectly cooked lentils. 

» This Panchmel dal stores well in the fridge for 3-4 days. The best part it will keep in the freezer for about 1-2 months. 

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

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