Panchmel Dal


  • Chenna Dal 2 tablespoons·
  • Black Urud Dal 2 tablespoons·
  • Moong Dal ¼ cup·
  • Masoor Da l¼ cup·
  • Toor Dal ¼ cup·
  • 4 cups of water to pressure cook the Dal·
  • 2 small cardamoms·
  • 2 cloves·
  • 1 green chilli·
  • 2 red chilli, broken·
  • ½ ginger, crushed·
  • 1 large tomato·
  • 1 onion finely chopped·
  • ½ Tsp. cumin seeds·
  • ½ Tsp. turmeric·
  • ¼ to ½ Tsp. Garam Masala Powder. ·
  • ¼ Tsp. Asafoetida ·
  • 2 to 3 Tbsp. Ghee·
  • 1 Tsp. Kasuri methi. ·
  • Salt as needed
Panchmel Dal


· Rinse and soak the Dal for 2 hours.

· Drain and pressure cook the Dal for 4 to 5 whistles or until the Dal cooks completely.

· Mash them lightly, and added needed water if it appears too thick.

· In another pan, heat ghee and add cumin and allow it to splutter.

· Add clove, cardamom, broken red chilli.

· Then include ginger and green chilli and fry for 1 minute.

· Now add tomatoes, onions, turmeric powder, Asafoetida.

· Fry this until the tomatoes and onions cook well and turns soft and oil separates.

· Add the fried tempering to the Dal.

· Mix well, simmer and cook for 5 to 10 min until all the flavors gets infused.

· Finally, add the crushed Kasuri Methi and Garam masala.

· Add salt as needed and garnish with coriander leaves.

· This tasty Rajasthani dal can be eaten with roti or rice of your choice.


Crush the Kasuri methi well before adding.

Garam Masala should always be added last to avoid bitter taste.

Ensure to soak before you cook the dhal else you will not get the creamy texture.

If needed you may add ghee while serving. Always ensure to serve it hot to enjoy it better.

Good luck and happy cooking.


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