Panchmel dal also known as Panchratna dal is an Indian mixed lentils dish. It gets the name from two words, "panch" meaning five and "mel" meaning mixture.
This is one of the Rajasthani recipes which is vegan, gluten-free, rich in protein and makes for a hearty meal which can be served with bati, Indian flatbread and/or rice. If you are looking for dal recipes then this 5 lentil dahl recipe is a must-try.
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How many types of lentils are in panchmel dal?
Traditionally, five dals including toor dal, urad dal, chana dal, split moong dal, split red lentils are used in making this panchratna or panchmel dal. Skinned moong dal and urad dal are used but if you do not have the skinned ones, deskinned ones can be used as well.
If you do not have one of these dals handy you can easily replace by other dals. All dals are used in equal proportions to make this recipe. In order to avoid any hassles of measurement, mixed lentils can also be bought readily in the market to save time.
Do you have to soak dal before cooking?
Dals can be soaked for 30 minutes or cooked unsoaked too. Soaking dals for 30 minutes can reduce the cooking time. Most of the times, I cook mixed dal unsoaked or just soak for about 5 minutes while prepping up other things. In any case rinse the dals thoroughly until water runs clear.
How to make mixed dal in instant pot?
Making dal in the instant pot is easy and more of dump and go process. First turn the instant pot on saute mode on normal and add ghee.
Once ghee (or oil for making vegan) is hot, add the cumin seeds and mustard seeds and let them crackle. Add the red whole chilies, cloves followed by onions and ginger garlic paste.
Saute the onions until translucent and then add chopped tomatoes along with turmeric, red chili powder (optional) and salt to taste. Saute it for a few minutes until tomatoes are well cooked.
Add water and deglaze the bottom of the instant pot with a spatula. Discard and water in dal and add to the instant pot container.
Give it a mix, select cancel to come out of saute mode, close the lid with the pressure release valve in sealing position.
Select high-pressure mode for 15 minutes followed by a natural pressure release. If you soak dals for about 30 minutes, you will need to cook for 12 minutes.
If you do not have or use chana dal then the time required to cook will reduce. Whichever dal takes maximum time to cook is the amount of time you need to pressure cook, else it can remain uncooked while other dals get cooked well.
What is panchmel dal served with?
Panchmel dal is served with bati and the dish is popularly known as - dal baati. It can be served with any Indian meal to accompany plain rice or rice dishes like pulao. Dal tastes best when served hot. Garnish it with some chopped cilantro and a dash of lime to enhance its flavor.
How to store cooked lentils?
Cooked lentils including can be refrigerated or frozen. They work great for meal planning and can be made ahead of time and stored.
How long do cooked lentils last in fridge?
Lentils can be stored in the refrigerator for 4-5 days. Once refrigerated, they will thicken in consistency. When you are ready to eat it, simple microwave or reheat the lentils on the cooktop and adjust its consistency by adding water if needed.
Can you freeze and reheat cooked lentils?
Cooked lentils or dals also freeze well and can be prepared in bulk, portioned, and frozen for about a month. When you plan to eat, simply defrost it in the microwave or keep it in the fridge for a few hours and then reheat in a microwave or on a cooktop.
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📖 Recipe
Panchmel Dal (Mixed Dal) in Instant Pot
Ingredients
Spices
- 4 Cloves
- ½ teaspoon Turmeric powder
- 2 Whole Red Chili
- ¼ teaspoon Mustard seeds
- ⅛ teaspoon Asafoetida (hing)
- ¼ teaspoon Cumin seeds
- 1 teaspoon Red chili powder (adjust as per taste)
Other ingredients
- 1 tablespoon Ghee (or oil to make vegan)
- 1 teaspoon Ginger garlic paste
- 2 Tomatoes (chopped)
- ½ Onion (chopped)
- 1 teaspoon Salt (or to taste)
- 3 ¼ cup Water
- Lemon and Cilantro (for garnishing)
Instructions
- Rinse all lentils with water.
- Turn the instant pot on Saute mode, once hot, add ghee (or oil)
- Add cumin seeds, mustard seeds, asafoetida, cloves and dried whole red chilies
- Add the onions and ginger garlic paste, saute until onions are translucent.
- Add the tomatoes, turmeric and chili powder(optional) and saute until tomatoes are a little soft
- Add water and deglaze the bottom of instant pot with a spatula
- Add all lentils, water and salt and give a good mix
- Cancel the Saute mode, lock the lid and turn the instant pot on "High pressure" mode for 15 minutes with release valve in sealing position followed by natural pressure release.
- Garnish with a hint of lime and chopped cilantro while serving.
Notes
You may also like these 20+ Indian instant pot kid-friendly vegetarian recipes.
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