Panchmel Dal, also known as Panchratna Dal, is a traditional Rajasthani dish made by combining five different lentils. This thin version is lighter, soup-like, and easy to digest, making it perfect as a comforting meal or starter. It is rich in protein, full of flavors from Indian spices, and widely enjoyed with rice or as a healthy soup option.
Wash all the lentils thoroughly and soak for 20–30 minutes.
Pressure cook the lentils with turmeric and enough water until soft.
Heat oil or ghee in a pan and add cumin seeds.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and cook for a minute.
Add chopped tomatoes and cook until soft and mushy.
Add red chili powder and salt, then mix well.
Pour the cooked dal into the pan and add extra water to make it thin and soup-like.
Simmer for 8–10 minutes, stirring occasionally.
Serve hot, optionally garnished with fresh coriander.
Mixed lentils (Moong, Masoor, Toor, Chana, Urad) – ½ cup
Turmeric powder – ½ tsp
Onion (finely chopped) – 1 small
Cumin seeds – 1 tsp
Tomato (chopped) – 1 medium
Salt & Red Chili Powder – as per taste
Ginger-garlic paste – 1 tsp
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