Panchmel daal recipe

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‘Panchmel’- pronounced as ‘punch-male’ refers to a mix of five. ‘Mel’ actually means coming together or meeting. Panchmel Daal is a popular recipe from the state of Rajasthan.


  • ¼ cup split yellow pigeon peas (toor daal)
  • ¼ cup split Bengal gram (chana daal)
  • ¼ cup red lentils (red masoor daal)
  • ¼ split green moong beans (split green moong daal)
  • ¼ cup split black gram (chilka urad daal) or 1 cup 5 daal mix or lentil mix
  • ½ cup tomatoes chopped
  • 4 cloves
  • 1 tsp ginger grated
  • Ginger juliennes for garnish
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp hing or Asafetida
  • ½ tsp turmeric powder
  • ½ tsp cayenne pepper
  • 1 tsp coriander-cumin powder
  • ½ tsp garam masala
  • 1 dry red chili
  • 1-2 tsp sugar
  • Salt to taste
  • Ghee for topping Optional
How to Make It
  1. Pressure cook all the daals/lentils together. Alternatively use the stove top method. Time taken will be 2-3 hours to cook all the daal down.
  2. Heat oil in a wok or stock pot.
  3. Add cloves and let them puff up. Immediately add cumin seeds and mustard seeds and let them pop.
  4. Add a pinch of hing or Asafetida, turmeric and cayenne pepper.
  5. Add tomatoes and fry them for a minute.
  6. Now add the cooked daal mixture. Add water as needed and bring to a boil.
  7. Season with the spices, salt and sugar and simmer for 10-15 minutes until smooth and creamy.
  8. Serve hot garnished with ginger juliennes.

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