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    Home » Recipes » Indian Cuisine » Panchmel dal

    Panchmel dal

    Published On:April 28, 2020 By:Ruchi

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    Instant Pot Panchmel dal is a one-pot Indian dish that is packed with protein, fiber, and healthy fats. All you need are some pantry staples, and within 30 minutes, you’ll have a hearty and delicious dish on the dinner table. 

    Try it tonight, and you’ll love the contrast in texture between the soft lentils and the not-so-spicy tempering that turns this recipe into a perfect comfort meal. 

    Instant Pot Panchmel dal on a bowl

    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. 

    Ingredients for Panchratna lentils

    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. 

    How to make Panchkuti dal in Instant Pot

    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. 

    How to make Instant Pot Panchmel dal

    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  

    Panchratna dal in pressure cooker

    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. 

    Cooked Panchmel dal

    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. 

    Tempering for lentils

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

    Dal in Instant Pot

    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.

    Panchmel lentils with rice

    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. 

    Lentils cooked in pressure cooker

    • 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. 

    Tempering for dal - stovetop method

    • 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. 

    Tadka for Panchmel Lentils

    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. 

    Dal with rice and vinegar onion

    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.

    CRAVING FOR MORE, TRY MY OTHER FLAVOR-PACKED MEALS LIKE – 

    • Instant Pot Dal palak
    • Instant Pot Matar Kulcha
    • Instant Pot Dum aloo
    • Instant Pot Chana Dal with lauki
    ORIGINALLY PUBLISHED ON NOVEMBER 29th, 2015. UPDATED AND POSTED THE RECIPE AGAIN ON APRIL 28th, 2020 WITH BETTER PICTURES AND TIPS!
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Panchamel dal

    Author : Ruchi
    Instant Pot Panchmel dal is a one-pot Indian dish that is packed with protein, fiber, and healthy fats. All you need are some pantry staples, and within 30 minutes, you'll have a hearty and delicious dish on the dinner table. 
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 271 kcal

    EQUIPMENT

    • Instant Pot Duo – 6 Quart
    • Glass Mixing Bowls

    INGREDIENTS
     

    DAL

    • 3 tablespoons Tuvar dal split piegon peas – yellow
    • 4 tablespoons Yellow Moong Dal split mung bean without skin
    • 3 tablespoons Green Moong Dal split green mung bean – Moong Chilka
    • 3 tablespoons Chana Dal split yellow chickpea lentils
    • 3 tablespoons Red Masoor dal split red lentils

    FIRST TADKA/TEMPERING

    • 1 tablespoon Ghee
    • 1 teaspoon Ginger finely chopped
    • 1 small Onion chopped
    • 1 small Green chili sliced
    • 1 medium Tomato chopped
    • ½ teaspoon Red chili powder
    • ¾ teaspoon Haldi (Turmeric powder)
    • 1 teaspoon Coriander powder
    • 1 teaspoon Salt
    • 2½ cups Water
    • 2 teaspoons Kasoori or kasuri methi/ dried fenugreek leaves

    SECOND TADKA/TEMPERING

    • 2 teaspoons Ghee
    • A pinch of Hing/ Asafoetida
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 2 pieces of Whole red Chilies
    • ⅛ teaspoon Red chili powder

    INSTRUCTIONS
     

    PREPARE DAL

    • 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. 
    • Drain this water and repeat the process until the water is relatively clean. Rinse the lentils and drain. Set aside. 
    • 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. 
    • Add chopped ginger to the insert – cook for a minute. 
    • Add diced onions to the Instant Pot insert. Sauté for 2-3 minutes. Add green chilies and diced tomatoes. 
    • Stir in the dry spices – red chilies, turmeric powder, coriander powder, and salt to the insert. 
    • Mix to combine. Sauté the spices for a minute. Add rinsed panchmel lentils to the insert. 
    • Pour in water. Mix until blended. 
    • 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.
    • 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.
    • Pour water and adjust the consistency to your liking.
    • Press SAUTE mode again and simmer the dal for 4-5 minutes. As it starts to boil, turn the saute mode off. 

    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. 
    • Pour the tempering over the cooked dal. Stir until well blended. 
    • 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, and methi paneer, create restaurant-style dining.

    RECIPE NOTES

     
    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.
     

    NUTRITION

    Calories: 271kcal | Carbohydrates: 39g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 649mg | Potassium: 548mg | Fiber: 16g | Sugar: 5g | Vitamin A: 387IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 3mg
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    • Paneer Butter MasalaPaneer Butter Masala
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    • Sarson Ka SaagSarson Ka Saag

    Comments

    1. Sarah says

      May 2, 2020 at 9:57 pm

      5 stars
      Very, very delicious!!! I like the various dals altogether in one dish. The second tempering makes it extra rich and flavorful. This is a great recipe.

      Reply
      • Ruchi says

        May 3, 2020 at 8:56 am

        Thank you Sarah for the feedback.
        Glad you liked the recipe. 😊

        Reply

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