How to make Rajasthani Panchmel Dal -

A Rajasthani delicacy of five dals.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Split Bengal gram, Whole green grams

Cuisine : Marwari

Course : Dals and Kadhis

For more recipes related to Rajasthani Panchmel Dal checkout Cholar Dal , Cholar Dal, Sindhi Dal, Dal Amritsari . You can also find more Dals and Kadhis recipes like Panchmel Dal - SK Khazana Dali Ambat Tauk Dal Doodhi Chana ni Dal - SK Khazana

Rajasthani Panchmel Dal

Rajasthani Panchmel Dal Recipe Card


As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Rajasthani Panchmel Dal Recipe

  • Split Bengal gram 1/4 cup

  • Whole green grams 1/4 cup

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Whole red lentils (sabut masoor) 1/4 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ginger 1 inch piece

  • Green chillies 2

  • Oil 3 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1/2 teaspoon

  • Cloves 4-5

  • Dried red chillies 2

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Tomatoes,chopped 2 medium

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Soak all the dals in three cups of water for at least two hours. Drain and boil them in three cups of salted water with turmeric powder till done. Grind ginger and green chillies to a paste. Heat oil in a pan.

Step 2

Add asafoetida, cumin seeds, cloves and red chillies. When the cumin seeds start to change colour, add ginger-green chilli paste and sauté for a minute.

Step 3

Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and sauté till oil separates. Add the cooked dals, salt and water if required. Cook for ten minutes stirring well. Add garam masala powder and serve hot garnished with coriander leaves.

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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.