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Panchmel Dal (Five Lentils Curry)

In my previous post, I had promised to share the recipe of Panchmel Dal. So here it goes...... Panchmel Dal is a typical Rajasthani dish with a thick gravy. As the name suggests, five types of dals/lentils are used to prepare the dish. Yet another easy and tasty dish. I got the recipe from Mharo Raj


  • 1/4 cup Pigeon pea Toor Dal /
  • 1/4 cup Green gram Lentils mung / Dhuli
  • 1/4 cup Red lentils Masoor dal /
  • 1/4 cup chick pea Chana dal Split /
  • dal /1/4 Green gramMung
  • 2 Onions Finely chopped
  • 2 tomatoes Finely chopped
  • 1 teaspoon Chilli powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Garam Masala powder
  • to taste Salt
  • half lime Juice of

For tempering

  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 2 - 3 green chillies Finely sliced
  • 1 onion small Finely chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1/2 tablespoon butter Ghee Clarified / / Oil
  • coriander leaves Chopped for garnish


  • Soak all the lentils for at least 15 minutes. Add adequate water and cook all together till done.
  • Keep aside. Meanwhile heat oil in a pan. Saute the onions till they turn translucent.
  • Add the spice powders and fry for a minute. Add the chopped tomatoes and cook till oil separates.
  • Add the cooked dal into it and mix well. Add more water if required. Add salt as well.
  • Cover and cook on low heat for 5 minutes or more. Squeeze the lime juice and mix well. Keep aside.
  • Heat clarified butter in a separate pan. Add the mustard and cumin seeds. When they start to splutter,add the chopped onions.
  • Saute till the onions turn brown in colour. Add the ginger garlic paste and green chillies.
  • Saute till they are cooked. Switch off heat. Tip this onto the cooked lentil and mix well.
  • Garnish the dish with chopped coriander leaves. Serve hot with Roti or Rice.