Panchmel Dal Recipe | No Onion No Garlic Panchratan Dal

Tips for making Panchmel dal:

• This is a no onion  no garlic way of making dal, But we can use saute onion and garlic and make this dal.
• Each dal take different time to cook so soaking for atleast 2 hours help all the dals to cook properly in pressure cooker. For instant pot method we don’t need to soak.
• Instead of grinding ,we can just slit green chili and grate ginger and add it while tempering.
• Temper with ghee which gives more flavor than oil.

You may want to try:

• No onion no garlic Gujarati Dal – Gujarati Dal made using Toor Dal which is slightly sweet, spicy and tangy. It’s usually made in thin consistency and served with Rice / Roti / Pulkha.
• Dal Makhani– Dal Makhani, a cream and butter rich popular dal variety in India. Black Urad dal and Rajma are cooked with rich butter and cream based tomato gravy. Relish with any Indian Flat breads like Roti/ Naan/ Paratha etc or with Jeera rice.
• Cucumber Dal Recipe– Cucumber dal, also popularly referred as Dosakaya Pappu in Andhra Cuisine, is a delicious dal variety made with toor dal, cucumber and other spices. This Cucumber dal can be served with roti or with rice!

Recipe card for Panchmel dal

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Panchmel Dal Recipe | No Onion No Garlic Panchratan Dal

Panchamel dal, a delicious dal variety made using 5 different varieties of pulses. The combination of pulses along with tomato, ginger and spices makes this more appetizing and interesting. This is a no onion no garlic dal, perfect for vrat (fasting) days. A very healthy and tasty dal. Relish with any Indian flat bread or Pulav varieties.

Course Accompaniment, Dal Varieties, Dinner, Lunch

Cuisine North Indian, Rajasthani

Prep Time 10 minutes

Cook Time 30 minutes

Soaking Time 2 hours

Total Time 2 hours 40 minutes

Servings 4 people

Calories 148kcal

Author Sowmya Venkatachalam

Equipment

• Mixer Grinder
• Mixing Bowl
• Heavy Bottomed Pan

Ingredients

• 3 nos Tomato
• 1 tsp Coriander Powder
• 1 tsp Red Chili Powder
• ¼ tsp Turmeric Powder
• ¼ cup Coriander Leaves
• To Taste Salt
• 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)

Dals

• ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ¼ cup Masoor Dal
• ¼ cup Moong Dal
• ¼ cup Toor Dal (Pigeon pea)
• ¼ cup Split Urad Dal

For Grinding

• 1 inch Ginger
• 2 nos Green Chili

For Tempering

• 2 tbsp Ghee
• 1 tbsp Cumin Seeds
• 2 nos Red Chili
• 1 Pinch Asafoetida (Asafetida / Hing)
• Few Curry leaves

Instructions

Preparation

• Take a mixing bowl and add all the dals. Soak the days in water and set it aside for 2 hours. After 2 hours drain the water and add turmeric powder, salt and fresh water and pressure cook allowing for 3-4 whistles. After the pressure is fully released, take out the cooked dal and set it aside.

Making of Panchmel Dal

• Take ginger & green chili in mixer jar and grind it to a paste and set it aside.
• Heat oil in a pan, add cumin seeds and allow it to sputter. Then add broken red chili.
• Then add ginger-green chili paste and saute for few seconds
• Add coriander powder and red chili powder and saute in oil for few seconds. Then add chopped tomatoes along with little salt and cook the tomatoes till the oil oozes out of the masala.
• Then add cooked dal and mix everything well. Adjust salt it needed. Cook the dal for another 2 minutes and then garnish with coriander leaves.
• The delicious and healthy Panchamel Dal is ready!

Video

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 14g | Protein: 10g | Fat: 12g | Saturated Fat: 1g

Panchmel dal in Instant Pot:

• Take the 5 pulses (moong dal, toor dal, split urad dal, chana dal and masoor dal) in a vessel. Wash the pulses thoroughly. Set this washed pulses aside.

• Take green chili and ginger in a mixer jar.

• Grind it to smooth paste. Set this spice paste aside.

• Switch on the instant pot in saute mode. Add 1 tbsp ghee in the pot. To the IP now, add the ground greenehili-ginger paste. Sauté the spice paste for 20 seconds.

• Then, add the chopped tomato to the pot. Mix well.

• Now add the red chili powder, coriander powder and salt to the IP. Stir well.

• Add washed dal to the IP. Give a mix. Also add 2.5 cups of water. Stir well.

• Close the IP with lid and turn the vent to “Sealing” position. Cancel the sauté mode. Switch on the pressure cook/ Manual mode and cook for 10 mins.

• Allow the pressure to naturally release. Open the lid when the vent is fully released. Pulses would have nicely cooked.

• Add coriander leaves and kasoori methi the cooked dal. Stir well.

• Heat ghee in a separate pan. Add cumin seeds and allow it to sputter. Then add hing, red chili and curry leaves. Give a mix. Switch off the flame.

• Add this tempering to the cooked dal. Give a final stir.

• Relish the delicious Panchmel dal with jeera rice or with Roti/naan.

Panchmel dal in Pressure Cooker:

• Take a mixing bowl and add all the dals. Soak the days in water and set it aside for 2 hours.

• After 2 hours drain the water and add turmeric powder, salt and fresh water and pressure cook allowing for 3-4 whistles.

• After the pressure is fully released, take out the cooked dal and set it aside

• Take ginger & green chili in mixer jar and grind it to a paste and set it aside

• Heat oil in a pan, add cumin seeds and allow it to sputter. Then add broken red chili.

• Then add ginger-green chili paste and saute for few seconds. Add coriander powder and red chili powder and saute in oil for few seconds.

• Then add chopped tomatoes along with little salt and cook the tomatoes till the oil oozes out of the masala

• Then add cooked dal and mix everything well. Adjust salt it needed.

• Cook the dal for another 2 minutes and then garnish with coriander leaves

• The delicious and healthy Panchamel Dal is ready!

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