Panchmel Dal

Name: Panchmel Dal
Cuisine: Indian

North Indian • All Foods

250

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Panchmel Dal (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

medium

Panchmel Dal, also known as Panchratna Dal, is a classic Rajasthani dish celebrated for its vibrant flavors and wholesome nutrition. This protein-packed lentil preparation brings together five different dals—moong, chana, masoor, urad, and arhar—to create a harmonious blend of taste and texture. Traditionally enjoyed with bajra roti or chapathi, Panchmel Dal is a staple in Rajasthan’s desert cuisine, valued for its ability to provide sustained energy and nourishment in harsh conditions. Its earthy profile with subtle spices offers warmth and comfort, making it a favorite during festive occasions and family gatherings. The dish holds a special place in Indian vegetarian cooking and is revered for its simplicity and nutrient density. Panchmel Dal is often served during festivals and religious ceremonies, symbolizing unity and abundance thanks to its combination of five lentils. The tempering of cumin, mustard seeds, and hing (asafoetida), along with ginger, green chilies, and tomato, imparts a lively yet balanced flavor, while the use of minimal oil and aromatic spices ensures a healthy, satisfying meal. For those seeking a nutritious Indian snack, Panchmel Dal is an excellent choice, fitting seamlessly into diabetic-friendly and weight-loss meal plans.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 katori dal with 1 chapathi or bajra roti)

2 tbsp Moong dal (split yellow lentils) (washed)
2 tbsp Chana dal (split Bengal gram) (washed)
2 tbsp Masoor dal (red lentils) (washed)
2 tbsp Urad dal (split black gram) (washed)
2 tbsp Arhar dal (toor dal) (washed)
1 small Onion (finely chopped)
1 medium Tomato (chopped)
1 tsp Ginger (grated)
1 Green chili (slit) - optional
1/4 tsp Turmeric powder
1/4 tsp Red chili powder
1/2 tsp Cumin seeds (jeera)
1/2 tsp Mustard seeds (rai)
1/8 tsp Asafoetida (hing)
to taste Salt
2 tbsp Fresh coriander leaves (chopped) - optional
1 tsp Oil or ghee (use cold-pressed oil for health)

Instructions

1
Wash all five dals thoroughly and soak them together in water for 15 minutes. This ensures even cooking and better texture.
15 minutes
Soaking reduces cooking time and improves digestibility.
2
Drain the soaked dals and transfer to a pressure cooker. Add 2 cups water, turmeric, and a pinch of salt. Pressure cook for 3-4 whistles until dals are soft.
10 minutes
Do not overcook; dals should retain some texture.
3
Heat oil or ghee in a kadhai/tawa. Add cumin and mustard seeds. Let them splutter, then add asafoetida for aroma.
2 minutes
Use minimal oil and prefer cold-pressed for health.
4
Add chopped onion, ginger, and green chili. Sauté until onions turn golden. Then add tomato and cook till soft.
3 minutes
Finely chop onions for a smoother texture.

Why This Dish is Healthy

This Rajasthani Panchmel Dal recipe uses minimal oil and no cream, keeping calories in check while maximizing nutrition. Lentils are low glycemic, help manage blood sugar, and keep you feeling full longer—perfect for weight management and diabetes. The use of whole spices and fresh herbs adds flavor without extra fat or sodium. Including Panchmel Dal in your diet supports heart health, weight control, and sustained energy.

Panchmel Dal is a powerhouse of plant-based protein, fiber, and complex carbohydrates, making it ideal for vegetarians. The combination of five different lentils supplies a spectrum of essential amino acids, B vitamins, iron, magnesium, and potassium. Low in fat and cholesterol, this dal supports digestive health, energy levels, and muscle repair. The addition of onion, tomato, and coriander boosts vitamin C, antioxidants, and phytonutrients, supporting immunity and overall well-being.