Panchmel Dal/Panchratna Dal/Panch Mishali Dal

Panch meaning five and Mel is a mix. Panchmel Dal is Rajasthani cuisine at its best. The Bengali version is Panch Mishali Dal. This is a protein packed recipe which is not only healthy but absolutely delicious. It is a great way to use up small amounts of leftover pulses too @sarchakra

PREP TIME: 5 mins

COOK TIME: 40 mins

YIELDS: Serves 8


  • Urad dal (black gram) ½ cup
  • Masoor Dal (red lentils) ½ cup
  • Moth Beans (split moth beans) dal ½ cup
  • Chana Dal (Bengal gram) ½ cup
  • Moong dal (Green gram) ½ cup
  • Salt to taste
  • Turmeric 1 tbsp
  • Green chilies 4
  • Red chilies 2-3
  • Cumin seeds 1 tbsp
  • Cloves 3
  • Asafetida (hing) a pinch
  • Cardamom 2
  • Cinnamon 1 inch
  • Ginger paste 2 tsp
  • Garlic paste 2 tsp
  • Tomato paste 2 tbsp
  • Dried fenugreek (Kasuri methi) 2 tsp
  • Coriander powder 1 tbsp
  • Garam masala powder 2 tsp
  • Ghee 2 tbsp


  • Wash dal thoroughly. Put in pressure cooker with salt and turmeric. Add in 3 cups of water. Pressure cook for 3-4 whistles. Let the pressure release by itself.
  • In a pan, heat ghee. Temper with asafetida, cumin seeds, cloves, cardamom, cinnamon and red chilies.
  • Add ginger-garlic paste and green chilies. Add tomato paste. Cook.
  • After the tomato paste is completely cooked, add Garam masala powder, coriander powder and turmeric.
  • Sauté and add the dal. Add some additional water adjusting to the consistency you want. I like a thinner consistency so I add about 1 ½ cups to 2 cups water. Adjust seasoning accordingly.
  • Mash the dal gently. Simmer the dal for 10 minutes or so. Add the green chilies.
  • Crush kasuri methi in the palm of your hands. Mix into the dal. Serve hot with rice or roti.


You could use any combination of dal for this recipe.

The steps
Panchmel Dal/Panchratna Dal/Panch Mishali Dal

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