Ever wondered how one simple bowl of dal can taste so rich, so layered, and so comforting that it feels like a complete meal by itself?

That’s the magic of Panchmel Dal is a Rajasthani classic that brings five lentils together into one wholesome, creamy, aromatic bowl.

If you’ve only tasted regular dal before, wait until you try this one. Panchmel Dal isn’t just food… it’s tradition, nutrition, and soul-warming comfort in every spoon.

What is Panchmel Dal? 

Panchmel Dal—also called Panchratna Dal—comes from Rajasthan, where everyday meals need to be nourishing, sustaining, and packed with flavor, especially because of the dry climate.

“Panch” means five, and “mel/mix” means together, so this dal is a beautiful blend of five different lentils:

• Toor dal
  
• Green moong
  
• Masoor dal
  
• Urad dal
  
• Yellow moong dal
  

Each one brings its own texture, richness, and depth. Traditionally, this dal is served with Baati, but it pairs amazingly with roti, phulka, jeera rice, or even plain steamed rice.

Why You’ll Love This Dal

If you’re looking for something:

• Protein-rich
  
• Fiber-packed
  
• Hearty, creamy, and comforting
  
• Perfect for both rice and roti
  

…Panchmel Dal checks all the boxes.

Because it uses five lentils, you’re not just eating dal — you’re giving your body a balanced mix of nutrients that keeps you full for hours.

The tempering of ghee, garlic, and spices makes it taste like something straight out of a traditional Rajasthani kitchen.

Ingredient Breakdown

The Five Dals

Each dal adds something unique:

• Toor Dal: Creaminess and body.
  
• Green Moong: Earthy flavor, high protein.
  
• Masoor Dal: Quick-cooking dal that adds silkiness.
  
• Urad Dal (with skin): Gives depth and richness.
  
• Yellow Moong: Light, easily digestible, balances the mix.
  

The Tadka Ingredients

• Ghee: The backbone of Rajasthani cuisine — adds aroma and richness.
  
• Cumin & Mustard Seeds: Build the base flavor.
  
• Hing: Boosts digestion and enhances the aroma.
  
• Garlic, Ginger & Green Chilli: Warmth + spice + depth.
  
• Onion & Tomato: Create the masala that thickens the dal.
  
• Kasuri Methi & Garam Masala: That final layer of aroma that makes this dal restaurant-level delicious.
  
  

Vegan Swap🌿 : Replace the ghee with oil or vegan butter, and the dal becomes completely vegan while keeping the same rich flavour.

Let’s Walk Through the Cooking Process

You’ll start by soaking all five dals together — this not only cuts down cooking time but also helps them cook evenly into a creamy, unified texture. Once soaked, pressure cook them with turmeric, salt, and a little oil until soft and mushy.

Now comes the real flavor-building part.

Heat a mix of ghee and oil in a kadai. When the mustard and cumin seeds crackle, add your red chillies and hing — this alone will give your kitchen that iconic “tadka aroma.”

Next, you’ll sauté garlic, ginger, green chillies, and onions until they turn lightly golden. Once tomatoes go in, you’ll see the masala thicken and turn glossy — that’s when you know it’s ready to meet the dal.

Mix the cooked dal into this masala and let everything simmer together. This simmering time is crucial because it helps the flavors marry beautifully.

Right before you turn off the flame, sprinkle garam masala and crushed kasuri methi. Trust me — this step transforms the dal instantly.

Pro Tip: Toast kasuri methi on low heat for 20–30 seconds before crushing it. It intensifies the aroma and gives the dal a restaurant-style finish.

What Goes Along

Here’s what complements Panchmel Dal beautifully:

• Steamed rice — classic and satisfying
  
• Jeera rice — enhances the spices in the dal
  
• Roti / Phulka / Ghee chapati — perfect for soaking in the dal
  
• Bajra roti — traditional Rajasthani pairing
  
• Papad & pickle — adds crunch + tang
  

How to Serve

Serve the dal hot, preferably with a drizzle of ghee on top.
If you’re pairing it with rice, add a spoon of ghee before pouring the dal.
For roti, keep the dal slightly thick so it coats well.

Packing for Lunch Box

Panchmel Dal is one of those recipes that tastes even better after resting for a couple of hours.

• It stays fresh and doesn’t separate like other dals.
  
• Pack it with roti, jeera rice, or millet rotis.
  
• Add a small container of pickle or papad for crunch.
  

Lunch Box Tip: If packing with rice, keep the dal a little thinner — rice absorbs moisture in the box.
 

Party / Bulk Preparation

Planning to make this for a crowd? You absolutely can.

• Soak and cook the dals in bulk.
  
• Prepare the tadka separately.
  
• Mix only before serving so the flavors stay fresh.
  
• Keep a pan of hot ghee tadka ready for a final drizzle — guests love that!
  
• Panchmel dal stays fresh for 2–3 days in the refrigerator when stored in an airtight container.

Other Related Recipes You Might Like:-

• Dal Fry – restaurant-style dal tempered with ghee, garlic, and spices.
• Masoor Dal Curry – simple and comforting red lentil curry perfect for everyday meals.
• Thotakura Pappu (Andhra Dal) – nutritious dal cooked with amaranth leaves.
• Ragi Kanji – light, healthy drink that pairs well with simple dal–rice meals.
• Aloo Palak Sabzi – delicious potato–spinach stir fry that complements dal and roti.
• Jeera Masala Soda – refreshing digestive drink often enjoyed after rich dal meals.
• Banarasi Chura Matar – traditional UP-style snack that works beautifully as a light meal with dal.
• Chole Masala Powder – aromatic spice mix ideal for North Indian meal combinations.