In the Indian state of Rajasthan, Panchmela Daal is traditionally served with Baati, bread balls made with whole wheat flour. This versatile daal recipe which is made by combining five types of lentils can also be enjoyed with chapati or rice. The wonderful flavors and textures of the various daals will make this panchmela daal recipe a family favorite.
Prep Time: 10 minutes plus 30 minutes soaking time
Cook Time: 40 minutes
Toor Daal – 1 cup
Mung Daal without Skin – 1/2 cup
Mung Daal with Skin – 1/2 cup
Chana Daal – 1/4 cup
Urad Daal – 2 Tbsp
Salt – 1 tsp
Water – 4 cups
Oil – 1 Tbsp
Ghee – 1/2 Tbsp
Bay Leaf – 1
Dry Red Chili – 1
Cumin Seeds – 1 tsp
Cloves – 5, roughly crushed
Black Peppercorns – 5, roughly crushed
Asafoetida – 1/4 tsp
Turmeric – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Green Chilies – to taste, finely chopped
Tomato – 1 large, pureed
Salt – to taste
Coriander Powder – 1 Tbsp
Garam Masala – 1 tsp
Cumin Powder – 1 tsp
Red Chili Powder – 1/2 tsp
Water – 3 to 4 cups
Lime/Lemon Juice – to taste
Cilantro (Coriander) – 10 sprigs, chopped for garnishing
Ghee – 1 to 2 tsp
Red Chili Powder – to taste
1. Combine all Daals and wash thoroughly. Soak for 30 minutes.
2. Drain soaking water and add soaked Daals to a pressure cooker.
3. Add 1 tsp Salt, 4 cups Water and pressure cook for 1 whistle. Switch off stove and do not open cooker until internal pressure is gone.
4. Meanwhile, heat 1 Tbsp Oil and 1/2 Tbsp Ghee in a pan on medium heat.
5. Add Bay leaf, Dry Red Chili, and Cumin Seeds. Allow Cumin Seeds to sizzle.
6. Add Cloves, Black Peppercorns, Asafoetida and Turmeric Powder. Mix.
7. Immediately add Onions and a little Salt. Mix well and cook for 1-2 mins.
8. Add Garlic, Ginger and Green Chilies and cook for 2-3 minutes.
9. Add pureed Tomatoes and cook until oil separates from the mixture.
10. Add Coriander Powder, Garam Masala, Cumin Powder and Red Chili Powder. Mix and cook for 1 minute.
11. Add cooked Daals and mix well.
12. Add 3-4 cups of Water allow Daal to come to a boil.
13. Garnish with Lime/Lemon Juice and Cilantro.
14. For additional seasoning, heat 1 to 2 tsp of Ghee in a small skillet, just until warm
15. Add Red Chili Powder, mix and add to top of prepared Daal.
16. Serve hot with Bati, Rice or Chapati.
0 thoughts on “Panchmela Daal – Rajastani Cuisine”
Dear Hetal & Anuja,
Thanks for the delicious dal recipe. I made it for a small gathering this evening and everybody who ate it appreciated it.
You people never let me down. whenever I tried your recipes I have got compliments, compliments & compliments. Dal was awesome. Thank you soooooooooo much.
Hello, I tried Sambharo it came out A-Plus. Thank You. Will appreciate if I could get a Recipe for Moth dal by itself or in combinations with other beans or dals.
nice receipe..made it yesterday and turned out gr88888888888…
I have make the same mistake like urs. adding masala before adding dal… i add masala after adding dal !!! but as u have said “learn from the mistakes” …
Thank u for the gr8, yummy, wonderful, mindblowing receipe..
Dear H & A,
I tried this one with the exact same measures that you shared. My Daal however tasted just like the daal tadka or daal fry. I wonder where I went wrong. I somehow could not get the flavours of all the daals. It tasted good but something was lacking. Please suggest. The Palak panner thankfully turned out gr8!
You can adjust the spices accordingly, other than that you won’t be able to tell the daals apart.
Will definitely try again..maybe that was’nt my day. But truely the Palak Paneer was amazing and all the guests like it. So thank you for that!
I tried this today and it was awesome….However I used green moong instead of moong dal with skin. Thank you so much for the recipe…
Thanks for the feedback! We’re sure the green mung was also delicious!
hi h & a,
i love all your recipesâ€¦I have tried a lot of them and my family loves it.I tried and Dal-Bati turned out amazing….and all other recipes too….ha…ha
hope to see new exciting recipes from u guys always.
Food odors in the clothes, specially what u wear at that time. Please give us some tips to avoid that or to remove that.
Hi Pink Butterfly,
Few tips to keep to help:
-ventilate (open windows)
-close doors to the rest of the rooms
-wear fresh clothes before you get out
Unfortunately, there is no magic answer…. 🙁
Well, thats what i keep doing. Still many times unsuccessfull. But anyways, thanks. Dont wonder who i am because of my cute and different name. I just love pink color and love butterfly so i keep that name wherever i can. I am a very regular visitor of ur website and a loyal fan too. I survived in usa just because of ur website. I hope u keep growing and growing big. Now a days, BLEED BLUE. that can be max encouraging phrase ii can use in the era of ICC world cup.
Do u have problem of food odors any time? I always do.
hi guys, i have the futura pressure cooker,so no particular number of whistles;so can you pls let me know the amount of time i should cook the dal for. thanks.
We would have to say that 2-3 min is a whistle…
Once the cooker has gained pressure – 2-3 minutes after that you can turn the flame off.
Hope that helps 🙂
That helps. thanks a lot.
In your recepie you forgot to add spices up front. There is a better way to add later. Add to water and make a paste or until it dissolve other wise it becomes lumpy.I add my spices to my raita in the same way.
That is so true…!
That is also a great way to add spices when there is a higher chance of burning them.
Thanks for the reminder 🙂
Hi Hetal and Anuja
you gals are doing grt job…..i tried this recipe (bt w/o onion n garlic).initially my hubby n kids told are u sure ,the dal looks too thick ,ya i served with roti n rice ..but after tasting ……it was amazing .
we litrelly had it for two days…
thanks once again
It’s a great combination of Daals and glad you and your family enjoyed it 🙂
I love all yr recipes…:) Where do u buy the utensils from?
I like this daal very much but for some reason I can not use onions as I feel very sick, will it be ok & taste good.
Yes, you can, it will taste different but still good 🙂
I love your recipes and have tried so many of them but I am so happy to see this recipe on your site. I love Dal baati and from past few days have tried to search its recipe online but was not satisfied. Today, this recipe gives me confidence to make it and I am going to try it tonight!
Hey Anuja and Hetal,
I tried and Dal-Bati turned out amazing. I wanted to try Churma as well but didn’t have enough time, will try some other time.
Thanks a lot for this wonderful recipe, just a little change that I made to bati atta and it worked out wonderful : in addition to regular wheat flour, I added some soji(semolina) and Besan to it as well to make it coarser. Try it out next time when you ladies make it 🙂
Hi Hetal and Anuja,
I’ve been wanting to ask this question earlier. Can you let me know the brand and from where you bought the black pan used in this video ? Thanks in advance.
Awesome recipe u too look great,just one question as my daughter is allergic chan a dal so can I just skip that dal hope it wil taste the same.anyways u gals rock u both r so sweet ,keep smiling it feels good tc bye.
Hi there .. my son and I saw the Baati recipe after this one and at the end of that one .. my son said .. Oh Mummy they did not forget anything!! 🙂 .. I let him know that they normally never forget :).
Thank you very much for the recipes.
A request, can you please show how to make Mysore Pak?
hey i like it went you say last add i little punch ot your life and que tomtate and add tomtate paste
This is absolutely delicious, thanks! I love love love your website and have been making many wonderful recipes from it.
i love this receipe.. u guys r great… i have same stove as u guys do the new kitchen.. so my question is what kind of stuff do u use to clean it.. after while the burner steal gets dark or get burn mark.. what is the best product to use.. looking for your answer.
Would you please tell me what flame setting you use to start the pressure cooker? Is it at high or medium? Also once it whistles (and should it need to be cooked for more whistles) do I reduce heat?
I love all your recipes…I have tried alot of them and my husband loves it…I have a question for u guys…I like the utentsils you uses…the one with orabge head and blue head too..where do you buy it from?..thanks in advance…:)
hi hetal and anuja
past one week onwards daily iam checking ur website,finally today .
something i feel very happy.
You both look beautiful.. in this episode,I was wondering why there’s no new recipe this week but I am glad to see u guys back,Plz dont take such a long break!! Thanks for a yummy recipe will try it soon!
i thought that there will be no more videos coming as it has been a long long time after strawberrry jam.
i m happy i was wrong.