How to make Panchmel Dal -

Five types of dals cooked together with some masalas – it is a Rajasthani speciality

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split red lentils (masoor dal), Split skinless black gram (dhuli urad dal)

Cuisine : Marwari

Course : Dals and Kadhis

For more recipes related to Panchmel Dal checkout Thikri Ki Dal, Srilankan Dal Curry, Sookhi Masoor Dal. You can also find more Dals and Kadhis recipes like Sprouted Beans Kadhi Sprouted Moong Kadhi sambhar Masoor Dal

Panchmel Dal

Panchmel Dal Recipe Card


As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Panchmel Dal Recipe

  • Split red lentils (masoor dal) soaked 1/4 cup

  • Split skinless black gram (dhuli urad dal) soaked 2-3 tablespoons

  • Split pigeon peas (toovar dal) soaked 2-3 tablespoons

  • Split Bengal gram (chana dal) 1/4 cup

  • Split skinless green gram (dhuli moong dal) soaked 1/4 cup

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Heat ghee in a non-stick pan and add cumin seeds. Once they begin to change colour, add turmeric powder, coriander powder, garam masala powder, red chilli powder and dried mango powder and mix well.

Step 2

Add split lentils, split black gram, split Bengal gram and split green gram and mix well. Add two cups water, cover and cook for ten to fifteen minutes on medium heat.

Step 3

Add salt and lemon juice and mix well.

Step 4

Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.