How to make Panchmel Dal - SK Khazana -

This is a traditional Rajasthani dal preparation – 5 different dals cooked together and tempered twice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Moong dal (मूंग दाल), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Indian, Rajasthani

Course : Dals and Kadhis

For more recipes related to Panchmel Dal - SK Khazana checkout Palakwali Moong, Jain Moong Ni Kadhi, Tadkewali Dal -SK Khazana, Muradabadi Dal . You can also find more Dals and Kadhis recipes like Raw banana curry Sultani Dal Aamras ki Kadhi-SK Khazana Amti

Panchmel Dal - SK Khazana

Panchmel Dal - SK Khazana Recipe Card


It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Panchmel Dal - SK Khazana Recipe

  • 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 1/4 cup

  • Green chillies chopped 1-2

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ghee 2 1/2 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Asafoetida 1/2 teaspoon

  • Ginger crushed 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 1 1/2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Button red chillies (bor mirchi) 3-4

  • Green chillies slit 3

  • Lemon juice 1 teaspoon

  • coriander leaves chopped for garnish


Step 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.

Step 2

Open the pressure cooker and add 1 cup water to adjust the consistency and mix well.

Step 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.

Step 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.

Step 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.

Step 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.

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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.