Panchmel Dal - SK Khazana

This is a traditional Rajasthani dal preparation – 5 different dals cooked together and tempered twice This is a Sanjeev Kapoor exclusive recipe.

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Panchmel Dal - SK Khazana

Main Ingredients Moong dal, Split Bengal gram (chana dal)
Cuisine Indian,Rajasthani
Course Dals and Kadhis
Prep Time 21-25 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Panchmel Dal - SK Khazana

  • 1/4 cup Moong dal soaked and drained
  • 1/4 cup Split Bengal gram (chana dal) soaked and drained
  • 1/4 cup Moth beans soaked and drained
  • 1/4 cup Split pigeon pea (toor dal/arhar dal) soaked and drained
  • 1/4 cup Split red lentil (masoor dal) soaked and drained
  • 1-2 Green chillies chopped
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 2 1/2 tablespoons Ghee
  • 1 1/2 teaspoons Cumin seeds
  • 1/2 teaspoon Asafoetida
  • 1 tablespoon Ginger crushed
  • 1 teaspoon Red chilli powder
  • 1 1/2 teaspoons Dried fenugreek leaves (kasoori methi)
  • 1/2 teaspoon Mustard seeds
  • 3-4 Button red chillies (bor mirchi)
  • 3 Green chillies slit
  • 1 teaspoon Lemon juice
  • for garnish coriander leaves chopped


  1. Put split skinless green gram, split Bengal gram, moth beans and split pigeon pea and split red lentil in a pressure cooker. Add 3 cups water, green chillies, salt and turmeric powder.Cover the pressure cooker and place it on heat and cook under pressure till 3-4 whistles are released. Let the pressure be released completely.
  2. Open the pressure cooker and add 1 cup water to adjust the consistency and mix well.
  3. For the first tempering, heat 1½ tbsps ghee in a deep non-stick pan, add 1 tsp cumin seeds and sauté till their colour changes. Add ¼ tsp asafoetida and crushed ginger and sauté till fragrant. Switch the heat off and add ¾ tsp red chilli powder and kasuri methi and mix well.
  4. Add the cooked grams, place the pan back on heat and mix well. Cook on low heat for 1-2 minutes or another till the cooked mixture comes to a boil.
  5. For second tempering, heat remaining ghee in a small non-stick pan, add mustard seeds, remaining cumin seeds, remaining asafoetida, button red chillies and 2 green chillies mix well. Switch the heat off, add remaining red chilli powder and take the pan off the heat.
  6. Transfer the dal into a serving bowl, drizzle lemon juice and the tempering. Garnish with coriander leaves and remaining slit green chilli and serve hot.