Delicious and healthy panchmel dal recipe (five-lentil-based curry) made in Instant Pot! Check out how to make this panchmel dal recipe in the electric pressure cooker (Instant Pot) with detailed step-wise pictures.
My love for dal is nothing new. I have shared quite a few dal recipes, one from each state in India and made in Instant Pot. Even then, there is a lot more to explore. Dals can be convenient, comforting, and dazzling; they can jazz up any meal. Today, I am sharing one such dazzling dal recipe called panchmel dal.
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What is panchmel
This panchmel dal, also known as panchratna dal, is from the Royal State of Rajasthan :-) Panch means five, and this recipe has the goodness of five different kinds of dal. It’s more like dal tadka but with five different dals. The five dals that I used are moth dal, black urad dal, chana dal, green moong dal, and toor dal. You can take equal measures of these dals or adjust the mix based on your preference.
My version of panchmel
Here is my version of the panchmel dal recipe made in Instant Pot. You can very well make this on the stove-top pressure cooker too. I learned this recipe from my friend, who is from Rajasthan. She adds two tempering to this dal at different stages, and I follow the same. It adds so much flavor, and if you are looking for an alternative to everyday dal tadka, this is a perfect bet. It’s great for parties and potlucks, and you can easily make it in Instant Pot.
Let’s get straight into the ingredients and the procedure.
Ingredients required
Lentils – I used equal measures of moth beans, whole black urad, chana dal, green moong dal, and toor dal.
For the first tempering, We need oil, and we saute some onion, bay leaf, and ginger-garlic paste. Then we add tomatoes and some green chilies to spice it up.
Spices. We need red chili powder, coriander powder, turmeric powder, and garam masala to add flavor to this dal.
For the second tempering, we need ghee, cumin seeds, and dried red chilies.
Apart from these ingredients, we need water, salt, asafoetida, and cilantro to garnish the dal.
Dietary specifications and serving suggestions
This panchmel dal is a nut-free recipe. For the second tempering, I used ghee. But you can use oil for a vegan version. Also, use gluten-free asafoetida or skip the same for a gluten-free version.
This dal pairs well with steamed rice, jeera rice, mild pulav, and roti.
Leftover dal freezes well. If you make this bulk, you can portion and freeze the dal.
How to make panchmel dal in Instant Pot
- Rinse all the dals thoroughly and soak them in water for 15 minutes. Then drain the water.
- Set the Instant Pot in saute mode and add oil. Add the bay leaf, slit green chilies, and asafoetida when the oil is hot. After 30 to 40 seconds, add the chopped onion and saute for 2 to 3 minutes. Then add ginger-garlic paste and saute again for 2 to 3 minutes or until the raw smell of the ginger and garlic goes off.
- Next, add the chopped tomatoes and cook for two minutes. And turn off the Instant Pot.
- Add the spices, red chili powder, coriander powder, turmeric powder, and all the dals. Add 2.5 cups of water and mix well.
- Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. Pressure cook the dal for 20 minutes at high-pressure mode and let the pressure release naturally.
- Then open the lid and mix and mash the dal. Add ½ more cup of water, salt and garam masala.
- Set the Instant Pot in saute mode again, simmer the dal for 10 to 12 minutes, and turn off the Instant Pot.
- Parallely, heat the ghee in a separate pan, and when it is hot, add the cumin seeds and dried red chilies. When the cumin seeds sizzle, add the tempering to the dal.
- Finally, garnish it with cilantro. Serve the dal with rice, roti, or jeera rice.
Recipe Notes
- Adjust the salt and spices to taste.
- As a part of your meal prep, you can soak and pressure cook the dal separately and refrigerate them. And when required, you can prepare the first tempering and cook the tomatoes and spices until mushy. Then add the cooked dal and other spices, simmer the dal, and do the final tempering.
- You can use equal measures of the dal or adjust the dal measures to your preference. You need 1.25 cups of dal measure for this spice measure.
More dal recipes
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📖 Recipe
Panchmel Dal | Rajasthani Panchratna Dal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1tsp = 5ml;
For first tempering
- 2 tsp oil
- 1 bay leaf
- 2 green chilies slit
- ¼ tsp asafoetida
- 1 cup onion chopped
- 2 tsp ginger garlic paste
- 2 tomatoes chopped 250 grams
Spices
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp coriander powder
Lentils
- ¼ cup moth dal
- ¼ cup whole black urad dal
- ¼ cup chana dal
- ¼ cup green moong dal
- ¼ cup toor dal
Other ingredients
- 3 cups water divided
- 2 tbsp cilantro finely chopped
Spices to add when dal is boiling
- 2 tsp salt
- ½ tsp garam masala
For second tempering
- 2 tsp ghee
- 1 tsp cumin seeds
- 2 dried red chilies
Instructions
- Rinse all the dals thoroughly and soak them in water for 15 minutes. Then drain the water.
- Set the Instant Pot in saute mode and add oil. Add the bay leaf, slit green chilies, and asafoetida when the oil is hot. After 30 to 40 seconds, add the chopped onion and saute for 2 to 3 minutes. Then add ginger-garlic paste and saute again for 2 to 3 minutes or until the raw smell of the ginger and garlic goes off.
- Next, add the chopped tomatoes and cook for two minutes. And turn off the Instant Pot.
- Add the spices, red chili powder, coriander powder, turmeric powder, and all the dals. Add 2.5 cups of water and mix well.
- Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. Pressure cook the dal for 20 minutes at high-pressure mode and let the pressure release naturally.
- Then open the lid and mix and mash the dal. Add ½ more cup of water, salt and garam masala.
- Set the Instant Pot in saute mode again, simmer the dal for 10 to 12 minutes, and turn off the Instant Pot.
- Parallely, heat the ghee in a separate pan, and when it is hot, add the cumin seeds and dried red chilies. When the cumin seeds sizzle, add the tempering to the dal.
- Finally, garnish it with cilantro. Serve the dal with rice, roti, or jeera rice.
Notes
- Adjust the salt and spices to taste.
- As a part of your meal prep, you can soak and pressure cook the dal separately and refrigerate them. And when required, you can prepare the first tempering and cook the tomatoes and spices until mushy. Then add the cooked dal and other spices, simmer the dal, and do the final tempering.
- You can use equal measures of the dal or adjust the dal measures to your preference. You need 1.25 cups of dal measure for this spice measure.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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