Panchmel Dal Recipe

This is a comforting no onion, no garlic Rajasthani style Panchmel Dal Recipe also known as panchratan dal with a mix of five lentils.

Estimated reading time: 4 minutes

• What is ‘Panchmel Dal’?
• How To Make Panchmel Dal
• Serving Suggestion
• Frequently Asked Questions
• Panchmel Dal Recipe

What is ‘Panchmel Dal’?

It is a mixture of five lentils – arhar (toor) dal, green moong dal, split urad dal (Split Black Urad), yellow moong dal, and the masoor dal (the pink lentil). The word ‘panch’ in Hindi means – five. And the word ‘mel’ means a mix. Hence, the name ‘panchmel’ literally translates to ‘mix of five’.

You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.

How To Make Panchmel Dal

Step 1) Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 – 2 hours.

Step 2) Drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.

Step 3) Pressure cook the dal over medium heat for 3 whistles or 10 – 15 minutes. Allow the steam to release naturally from the pressure cooker.

Step 4) Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.

Step 5) To prepare tempering, heat ghee in a kadhai. Add cumin seeds, red chilli, and asafoetida. Fry for 10 – 20 seconds to release the aroma of the spices.

Step 6) Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.

Step 7) Add red chili powder, mango powder, coriander powder, and a teaspoon of Garam Masala . Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 – 6 minutes over low heat. Turn off the heat.

Garnish panchmel dal with chopped coriander.

Serving Suggestion

In Rajasthani Cuisine, panchmel dal is served with bati, Gatte Ki Sabzi , or Kadhi as a part of the traditional Rajasthani thali meal.

The authentic Rajasthani Panchratan Dal is spicy, rich, full of flavours, and cooked in pure ghee.

You can serve Panchmel Dal also with:

• Chapati or Paratha
• basmati rice, or jeera rice
• Rajasthani Bati & Churma

Yes, absolutely. Set the SAUTE Mode for 6 minutes. Add ghee, tempering, tomato, and saute till oil separates from the masala. Add soaked lentils, spices, salt, and water. Close the lid. Cook dal for 15 minutes in PRESSURE Cook Mode. Later, open the lid and gently mash using the back of the ladle.

Yes, it is a very healthy, wholesome, and nutritious dal. It has the nutritional value of five lentils and is packed with protein, fiber, carbohydrates, and minerals. One bowl of panchmel dal can keep you full for a long time. It is a good diet for growing kids and nursing mothers.

Yes, it is gluten and nut-free Indian dal recipe.

More Indian Dal Recipes

• Dal Khichdi
• Arhar Dal Fry
• Shahi Urad Dal
• Palak Chana Dal
• Moong Dal Chaat
• Pahadi Gahat Ki Dal
• Everyday Masoor Dal

Ingredients

• ▢ 1 Cup Panchmel dal ¼ Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal
• ▢ 4 Cup Water
• ▢ 1 Cup roughly chopped tomato
• ▢ 1 – 2 green chillies chopped
• ▢ 1 tablespoon grated ginger
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon dry mango powder (amchur)
• ▢ 1 teaspoon coriander powder (dhaniya powder)
• ▢ Salt to taste
• ▢ 1 teaspoon red chilli powder

Ingredients for tempering:

• ▢ 4 tablespoon ghee
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 2 dry red chilli
• ▢ ¼ teaspoon asafoetida (hing)
• ▢ 1 teaspoon Garam Masala ( see recipe )

Instructions

• Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 – 2 hours.
• After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
• Pressure cook the dal over medium heat for 2 – 3 whistle or 10 – 15 minutes. Allow the steam to release naturally from the pressure cooker.
• Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
• To prepare tempering, heat ghee in a kadhai.
• Add cumin seeds, red chilli, asafoetida and fry for 10 – 20 seconds to release the aroma of the spices.
• Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
• Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 – 6 minutes over low heat. Turn off the heat.
• Garnish panchmel dal with chopped coriander.
• Serve panchmel dal with basmati rice, bati or Chapati.

Recipe Notes:

• You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
• Soaking dal in water for 1 – 2 hours reduces the cooking time and helps in getting a thick consistency of the dal.
• Panchmel Dal is usually cooked in pure ghee. You can use butter. Avoid using refined or olive oil for the purpose.
• Adjust the amount of spices and chilies according to your taste preference.
• You can store the leftover cooked panchmel dal in an airtight container in the refrigerator for 2 – 3 days.
• Dry uncooked lentil mix can be stored at room temperature in an airtight jar for months.
• You can cook this dal in an instant pot or electric pressure cooker. Follow my tips from the post above.

Nutrition

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Panchmel Dal Recipe

Equipment

• Pressure Cooker
• Heavy Bottom Kadhai

Ingredients

• 1 Cup Panchmel dal ¼ Cup each chilka urad dal, toor dal, yellow moong da, green moong, masoor dal
• 4 Cup Water
• 1 Cup roughly chopped tomato
• 1 - 2 green chillies chopped
• 1 tablespoon grated ginger
• 1 teaspoon turmeric powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon coriander powder (dhaniya powder)
• Salt to taste
• 1 teaspoon red chilli powder

Ingredients for tempering:

• 4 tablespoon ghee
• 1 teaspoon cumin seeds (jeera)
• 2 dry red chilli
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon Garam Masala ( see recipe )

Instructions

• Mix all five lentils in a bowl. Wash and rinse lentils with water. Soak in water for 1 - 2 hours.
• After one hour, drain water from the dal. Add soaked dal in a pressure cooker along with chopped tomato, ginger, green chili, turmeric, salt, and 4 Cups of water.
• Pressure cook the dal over medium heat for 2 – 3 whistle or 10 - 15 minutes. Allow the steam to release naturally from the pressure cooker.
• Open the lid of the pressure cooker and gently mash the dal using the back of the ladle. Add 1 cup more water if the dal seems too thick.
• To prepare tempering, heat ghee in a kadhai.
• Add cumin seeds, red chilli, asafoetida and fry for 10 - 20 seconds to release the aroma of the spices.
• Add boiled dal over the tempering. Be careful as dal might bubble and splutter. Stir to mix evenly. Keep the gas flame between medium-high.
• Add red chilli powder, mango powder, coriander powder, and a teaspoon of Garam Masala. Stir to combine. Taste and adjust the seasoning according to taste. Simmer dal for 5 - 6 minutes over low heat. Turn off the heat.
• Garnish panchmel dal with chopped coriander.
• Serve panchmel dal with basmati rice, bati or Chapati.

Notes

• You can mix all lentils in equal parts at home. Or use the readymade mix of these five lentils easily available in Indian grocery stores and supermarkets.
• Soaking dal in water for 1 - 2 hours reduces the cooking time and helps in getting a thick consistency of the dal.
• Panchmel Dal is usually cooked in pure ghee. You can use butter. Avoid using refined or olive oil for the purpose.
• Adjust the amount of spices and chilies according to your taste preference.
• You can store the leftover cooked panchmel dal in an airtight container in the refrigerator for 2 - 3 days.
• Dry uncooked lentil mix can be stored at room temperature in an airtight jar for months.
• You can cook this dal in an instant pot or electric pressure cooker. Follow my tips from the post above.

Nutrition

Roasted pumpkin soup is the best way to celebrate the pumpkin harvest during the fall. Added Bonus – it’s creamy, tasty, vegan, and gluten-free!

Estimated reading time: 5 minutes

• Ingredients You’ll Need
• Roasting Pumpkin For Soup
• How To Make Soup
• Serving Suggestion
• Roasted Pumpkin Soup Recipe

Haitians moved to America and brought the pumpkin soup recipe, which is now specially made during Thanksgiving or to celebrate the harvest season.

Whether it’s pumpkin carving for Halloween or pumpkin pie for Thanksgiving, this squash is the flavour of the fall season.

It contains all the nutrition you need for the transition from warm weather to the cold, long nights ahead.

Why You’ll Love This Soup Recipe

• Vegan & Gluten-Free: Creamy without the cream.
• Nutritious: Packed with vitamins, minerals, and fibre.
• Customisation: You can play with the flavours and seasonal herbs.

Recipe Variations

Adding a selection of fresh herbs, spices, and aromatics helps enhance the soup’s flavour.

Here are some flavours that one can add to the pumpkin soup:

• roasted carrot
• Rosemary, sage, or thyme
• lemongrass and kaffir lime
• Indian spices such as red chilli , turmeric, and ginger

Ingredients You’ll Need

• Pumpkin or any other ripe, fleshy, and sweet tasting squash works for this soup recipe.
• Garlic and Thyme are the flavouring keystones.
• Roasted Onion gives a delicious smokey and sweet flavour.
• Use vegetable stock or cube as a cooking liquid rather than water.
• Coconut Milk or a splash of cooking cream for that extra creaminess.
• Essentials: Salt, Pepper, Olive Oil

Roasting Pumpkin For Soup

Roasted pumpkins form the base of this soup.

Roasting ingredients make them richer in flavour. It also makes the pumpkin flesh delightfully soft and easy to blend – perfect for soup or puree.

• Cut the pumpkin into slices, and scoop out the seeds. (Quick note: wash and save the seeds to roast and eat as healthy bites.)
• Place it on a sheet pan or baking tray along with garlic, onion, and herbs ( sage/thyme/rosemary/oregano ) of your choice.

• Season vegetables with salt, pepper, and drizzle olive oil.
• Roast the pumpkin for about 30 – 40 minutes (depending on the size of the pumpkin) in a preheated oven at 180 degrees Celcius. You can roast the pumpkin in an air fryer, also. Like I do for my roasted pumpkin salad.
• After roasting, scoop out the tender pulp of the pumpkin and puree in the food processor or using a fork.

You can use this pumpkin puree to make vegan pumpkin pasta or curried pumpkin soup . Store it for a week in the refrigerator.

How To Make Soup

After roasting the vegetables add them to a saucepan along with vegetable stock.

• Using a hand blender puree it to a smooth consistency. Turn on the heat.
• Add a splash of coconut milk or cream. Stir and simmer over low heat for 5 minutes.

• Taste and if required add more seasoning. Roasted Pumpkin Soup is ready to serve.

Serving Suggestion

Pumpkin Soup is gratifying by itself. However, everyone has their favourite side dish to serve with pumpkin soup.

Here are a few of my suggestions for a side dish:

• dinner rolls
• focaccia bread
• roasted garlic potatoes
• grilled cheese sandwich

More Soup Recipes

• Creamy Corn Soup
• Healthy Broccoli Soup
• Creamy Zucchini Soup
• Tomato Couscous Soup
• Healthy Mushroom Soup
• Low Calorie Vegetable Soup

Get 15+ Vegetable Soup Recipes here

Ingredients

• ▢ 2 Cup diced yellow pumpkin
• ▢ 1 onion, cut into half
• ▢ 5 – 6 garlic cloves
• ▢ 2 – 3 sprigs thyme
• ▢ 3 Cup vegetable stock ( Get Recipe )
• ▢ ⅛ Cup coconut milk
• ▢ Salt and black pepper to taste
• ▢ 1 tablespoon light olive oil

Instructions

• Preparing Pumpkin:
• Start off with washing and wiping the pumpkin. Carefully, cut it into halves.
• Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a pumpkin is of a little bigger in size, then slice it into the quarter.

How To Roast Vegetables:

• Pre-heat the oven at 180 degrees Celcius.
• Place the pumpkin slices in a baking tray. Place sprigs of thyme along with garlic cloves, and onion in between pumpkin slices. Sprinkle salt and drizzle olive oil.
• Bake or roast 20 minutes each side. Check using a fork, if the pumpkin flesh is tender. Baking time may vary, depending upon the size and variety of the pumpkin. So check after the first 20 minutes.
• Blend the roasted vegetables pulp along with garlic cloves and onion to a smooth puree along with vegetable stock.

Simmer Soup:

• Add soup to a saucepan along with coconut milk, salt, and pepper to taste. Simmer for 2 – 3 minutes.
• Serve Roasted Pumpkin Soup warm garnished with pumpkin seeds and chopped parsley.

Recipe Notes:

• You can roast the pumpkin in a BBQ or over the stovetop as well.
• Adding cream or coconut milk is optional.
• Do not cook the soup for too long after adding coconut milk.

Nutrition

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